Pie with caramel filling and meringue

Ingredients:

For the filling:

• 2 and 1/4 cups milk
• 1 cup heavy cream
• 6 tbsp (90 g) butter
• 1 and 1/4 tbsp. brown sugar (tamp down)
• 3 egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tablespoons of Scotch whiskey
• 1.5 tsp vanilla extract
• 1 cup whipped cream for decoration
• Baked pie crust (see recipe below)

For the meringue:

• 2 egg whites
• A pinch of salt
• 2 tablespoons of sugar

Pie base:

• 4.5 cups sifted flour
• 2 teaspoons coarse salt
• 2 teaspoons of sugar
• 340 g cold butter, cut into pieces
• 1/2 cup ice water (strain out any ice chips just before using)
• 2 tsp red wine vinegar

Preparation:

1. In a large saucepan, combine the milk and cream and bring to a boil over medium heat. Turn off the heat immediately.
   
   In a large heavy skillet, melt the butter over medium-high heat. Add the brown sugar, increase the heat to medium-high, and cook for 5-7 minutes, stirring constantly, until the mixture caramelizes. (When the butter browns, you'll smell a distinctive nutty, caramelized aroma; this is the sign that the mixture is ready.)
   
   While stirring constantly, gradually add the butter-sugar mixture to the milk and cream mixture. If it's not smooth, beat it for 20 seconds with a hand blender and strain through a fine sieve.
2. Place the egg yolks in a medium bowl. Add about 1/2 cup of the hot milk mixture. Stir in the cornstarch and salt until dissolved. Pour the cornstarch mixture back into the hot milk in the saucepan. Add the whiskey and stir.
   
   Stir constantly over medium-high heat until the mixture thickens and almost reaches a boil. When the mixture thickens, the whisk will leave marks on the bottom of the pan, and a few large bubbles will appear on the surface.
   
   Turn off the heat and stir in the vanilla extract. Pour the filling into the pre-baked crust and refrigerate, covered, for at least 2 hours or overnight.
3. Preheat oven to 205°C.
   
   For the meringue: Whisk the egg whites with salt until soft peaks form, then add the sugar and beat until it dissolves and the egg whites become glossy. Spread the mixture on top of the slightly cooled pie and bake for 5 minutes, until the meringue is lightly browned (the color of cappuccino). Refrigerate until serving.
   
   In a stand mixer fitted with a shortcrust pastry attachment, or with a hand mixer, mix the flour, salt, and sugar for about a minute. Add the butter and beat until crumbly. There should still be some butter chunks remaining.
   
   In a small bowl, combine the water and vinegar. With the mixer running at medium speed, pour in the vinegar-water mixture and mix until a dough forms. There should still be some butter chunks remaining.
   
   Place the dough on a work surface, divide it in half, and form into round, flat disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes. (Or store in the refrigerator for up to 48 hours or in the freezer for up to 1 month. If you froze the dough, thaw it overnight in the refrigerator before rolling it out.)
4. When it's time to roll out the dough, let it warm at room temperature for a few minutes. Sprinkle a few tablespoons of flour on your work surface and keep flour handy. If you prefer, you can roll the dough between two sheets of parchment paper (flour both the bottom sheet and the dough before rolling). This will make transferring it to the pan much easier. However, it won't be as easy to check the dough's smoothness. The choice is yours.
   
   Sprinkle the surface of the dough with a little flour and begin rolling it out from the center, using quick, light strokes. Don't worry if the edges are a little ragged; focus on forming a nice circle in the center. Lift and rotate the dough about 1/4 of a mile every minute to create a circle of even thickness. The dough should be smooth and soft; some say it should feel like the back of your wrist. If the dough becomes sticky, sprinkle the surface with a little more flour, but don't do this more than 2-3 times, or it will absorb too much flour. Instead, refrigerate it for 15 minutes to firm up the butter.
   
   Continue rolling the circle until it is at least 5 cm larger than the pan (e.g. 28 cm in diameter for a 23 cm pan), or 8 cm larger if you are using a deep pan.
5. Place a pie or tart pan nearby. We always use thick aluminum pans, as the base bakes too quickly in glass ones. However, we know that the advantage of glass pans is that you can easily check the color of the base. Again, the choice is yours. Both options are good.
   
   To transfer the dough into the pan, the easiest way is to roll the finished dough circle around a rolling pin and then gently unroll it in the pan. Alternatively, you can carefully fold it twice, lift it up, place it in the center of the pan, and unroll it. If you're using wax paper, remove the top sheet, carefully invert the dough into the pan, and peel off the remaining sheet of paper. Make sure the dough fits snugly into the pan.
   
   Don't stretch or press the dough into the corners; stretched dough will shrink back during baking. Instead, lift the edges of the base and tuck it into the corners. If the dough tears slightly, don't worry; it can be repaired. Using scissors or a sharp knife, trim the dough 2 cm from the edge. Use the scraps to patch the torn areas, pressing them with your fingers (wet them if necessary), or set them aside.
6. For a single layer pie: Fold the edges of the dough under themselves (not under the edge of the pan) to create a thick edge, pressing firmly into the pan to reduce puckering. To decorate the edge, simply press it in a circle with the back of a fork. For an even more beautiful finish, press the edge between the thumb and index finger of one hand to create a V-shape. Repeat this process around the circle to create a wavy edge.
   
   Before adding the filling, chill the prepared crust(s) for 20-30 minutes. Once filled, add the top layer of dough and pinch the edges together, tucking them in. To decorate the edge, simply press it in a circle with the back of a fork. For a more beautiful edge, press the dough between the thumb and forefinger of one hand, creating a V-shape between them. Repeat this process around the edge to create a wavy edge.
   
   To pre-bake a pie or tart crust (without filling)
   Preheat the oven to 190°C. Line the cooled crust with aluminum foil (don't fold it over the edges of the pan, but leave a little overhang to grip it). Fill the foil to the top of the crust with ceramic balls or dried beans.
   
   Bake for 25-30 minutes, until the crust is dry and starting to fade. Lift the foil and weights out of the pan. Bake for another 10-15 minutes, checking frequently to avoid overcooking, until the crust is a medium brown.
   Exit: 2 bases.