First, place the all-purpose flour in a mixing bowl.

Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.

Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.

Mix all of the ingredients with your fingers until the dough forms.

After the dough has come together, wrap it completely with plastic wrap and flatten it into a disc so that it's easier to roll out later. Place the wrapped pie crust into the fridge to rest for at least 20 minutes.

Once the pie crust has finished resting in the fridge, place it onto a lightly floured surface in order to roll out.

Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Be sure to put flour on top of the dough and the rolling pin to make sure that it doesn't stick.

Then, roll your dough around the rolling pin to transfer it into the pie dish.

Next, trim the extra dough (hanging off of the pie dish) with a knife but leave enough to have a thick crust on the edge.

Crimp the edges of the crust any way that you like. You can use a fork or your fingers. I chose to do a ribbon method with my fingers.

First, place the cubed, stale bread straight into the prepared unbaked pie crust. (I just tore mine into pieces with my hands)

Second, crack 2 eggs into a large bowl.

Third, add the sugar, almond extract, and milk to the eggs and whisk to combine to make the custard.

Next, pour mixture over the bread cubes inside the pie crust.

Then, sprinkle the cinnamon on top of the bread and custard.

Place the butter cut into little cubes on top of the pie.

Bake the pie at 425 degrees for 10 minutes. Then lower the temperature to 350 degrees and cook for 45 minutes more.

When the pie is completely set and golden brown on top, it's ready to take out of the oven.

Let the pie cool to room temperature before serving... or at least wait until it's not piping hot. It will burn your mouth.

First, combine the brown and white sugar, rum extract, heavy whipping cream, raisins, and butter in a medium saucepan and bring to a simmer over medium heat.

Cook for 2-3 minutes stirring with a rubber spatula until the sauce begins to thicken.

Remove from heat when the sauce coats the back of a spoon.

Stir in the pecan pieces.

Immediately spoon the sauce over a slice of the bread pudding pie and serve. (The longer the rum sauce sits, the thicker it will become)