Mix salt and flour in a bowl

Break up the butter and add into the salt-flour mixture

In a small bowl, beat together the egg, water and vinegar

Slowly add the liquid mixture to the flour until just starts to hold its shape (will be crumbly)

Turn this out on to a floured work surface and gently knead until you can form one ball of dough

Cling film the ball of dough and chill for one hour

After chilling, roll out the dough on a floured work surface until 4-5cm larger than pie dish

Use the rolling pin to lift the dough off of the work surface and use it to lay over a pie dish

Gently push the dough down (without stretching) into the pie dish and trim off any excess before putting the dish into the fridge to chill for 30 minutes

Once chilled, cover the dough with foil and put in pie weights before blind baking for 10-15 minutes in a preheated oven at 200 Degrees Celsius

Remove the pie weights and poke holes in the bottom of the pie crust with a fork before setting aside whilst you make the pie filling

For the filling, combine the pumpkin, sugar, cinnamon, nutmeg, cloves and salt

Mix in the eggs, cream, maple syrup and vanilla extract

Pour the mixture into the pie crust and bake for 25-30 minus or until filling has set and become firm, in a preheated oven at 200 Degrees Celsius