- Yeah I'm foamy and bubble,
take me for who I am. Not a phrase I say often. Hello everybody, it's Barry here. Hope you, you, are well. There's a possibility that
you might be better than me because I've been a little
bit groggy last few days, haven't I Mrs. B? Bit of man flu?
- Yes. - For all the men out there, I survived. Do you know what water pie is? - No.
- I was asking them. But that's fine, do you? - No, I've never heard of it. - It's a recipe that was
developed in the Depression era. In fact, I've got a
book dedicated on that, where lots of recipes were kinda just, you made good with what you could. So the actual main ingredient to this pie, is water. This thing has come to the
top of my attention again because in the last week, a lot of you have been going, Barry, there's this think on TikTok with Sprite. It's called a Sprite
pie and it's basically, someone has taken that recipe and instead of using
water, they used Sprite. - Okay
- And it looks... You know, it intrigued me. So I'm like okay, let's give
both of these pies a try. Now I was gonna do it with 7-UP. But I only picked three up. - You got Sprite.
- Yeah. It's a Sprite pie; it's a joke. - Oh it's a joke, 7-UP, I get it. (laughing) One thing that you do use
is a ready made pie crust. And this is absolutely true, I went into the super market this morning to get one of these ready made crusts. I prefer making my own normally, but there was about 40 of these. And out of the entire row, only these two did not have a crack
and effectively broken. So all that stock, I
really hope they give it to a food bank or something. And one of these,
unfortunately, is a savoury one. It doesn't matter; there's no salt in it. I've looked in it. It's just plain, whereas the
other one's got a bit of sugar. So we'll compensate for that. So without further ado, we're gonna make water and 6-Up Sprite pie. - Okay, have fun. - All right, do you want
to taste it at the end? - All right.
- Thanks. So let's do Barry tries pies. I have spotted another teeny crack there. I think it'll hold it; it should be okay. The most important thing,
we bake this for an hour so you are gonna need some foil if you want to just cover
the crust as it bakes for so long otherwise
that could possibly burn. So first thing I've spotted
is that my pie crust might be too small for this. I'm adding the water. I think we'll be all right,
just about, oh my gosh. I really feel like I should
have put that on a tray. Oh my gosh, it's leaking! That gap, the cracked
part of the pie, look! Oh my gosh! All right first of all, I need to make sure Beck doesn't see this. Yeah I thought I was gonna be all right, but looks it's gone right down. I'm just gonna try, I've
got some flour to one side, but water and flour does
create a kind of glue. So I'm just gonna see
if we can seal, bayaya! All right I'm taking no risks now. I'm putting it in a rimmed baking dish so any water will just stay there and not in the kitchen. If not, well, I don't know. Let's see what happens. Okay I think we can move on. In this bowl is 200 grammes of sugar. And we've got some flour. We're gonna get five tablespoons. Apparently it's got
like a sort of buttery, which we'll see we do
add that in a minute, cookie kind of taste to it. Which is incredible, if it's just this. And you can see how people
are just mainly saying, oh yeah the main ingredient is water, could really be impressed by this. No, folks I'm still getting a little leak on the side here. It's going slower, but this
needs to bake for a whole hour. It's not gonna work. Right, we're gonna blind bake this. I'm gonna get this water, oh my gosh. All right, one soggy pie
with flour added on again. I'm putting this into an
oven that is slowly warming just to try and bake that, for
it to seal it a bit better. - [Voice On Phone] One cup of sugar plus four tablespoons of flour. - Right, this is the thing
I wasn't sure about, right? Ew, shut up! This Sprite, they haven't,
there's obviously sugar in Sprite and they haven't
taken any of it out. They've literally just
used the same recipe that's used for the water. So it's gonna be like sugar overload, which I don't mind cause
it's gonna caramelise a bit more perhaps. Oh my gosh, I thought I'd damaged it! I was about to show you, look. There's not a single crack in that one. In fact, there's a few lose shards of pie. So we'll get rid of that crust. Okay, please hold. I like what I see so far, this is good. We've got the sugar and
flour mixture already ready that I was gonna use on the other one. We're leak free. It's looking good, right,
so this is the mixture of flour and sugar that we just... (fizzing) All right, okay cause of the carbonation we're gonna have to take our time. Obviously with water it wouldn't do this. But water pie might not happen right now. Oh, that smells amazing. It wants to foam over. Oh my gosh, I'm so on edge! Someone's ringing me. All right, Nats? Yeah, you're on camera on the moment. - [On Phone] What? - I'm filming you. You're in my video, you've made it. - [On Phone] Oh no! - It's all right, I'm currently sprinkling flour and sugar onto a pie. - [On Phone] Oh, nice. - Okay, back to my pie. All right, cheers, bye. - [On Phone] Bye. - Or should I say, pie. Why is it not spilling over? It's kinda like, yeah
I'm foamy and bubbly, take me for who I am. Not a phrase I say often. So apparently we add some vanilla extract. And sprinkle it on, like that? And then also apparently, a
couple of teaspoons of butter. So I've got five teaspoons. I mean that's quite a lot. You suddenly get why
it's gonna be a buttery cookie like taste, and I
really hope this doesn't push the level over. Oh, look at that! This is a Sprite pie. So apparently, I'm not gonna
wrap it in foil just yet. We bake it for half an hour
at a slightly higher heat. So let's get that going. So I can try this one again, and get this one, wow look at you. That is crazy; get it in there. All right folks, you can
hear that I'm walking as steady as I, oh my gosh, there's so much movement in that. I feel like I'm on some sort of crazy game show or something. Trying to get it on to the
shelf, as steady as I can. Oh my gosh, loads of it just spilled out. I mean I think that'll do. The Sprite that's on the tray, I'm not gonna save you, mate. But I want to get it going, and then I'll come back
to it and put foil on it. So this is half and hour
like this apparently. There's a little bit
of leakage on the side. It's bubbling up; I was
kinda expecting to see Water World with Kevin
Costner running around in my oven in there. I'm delighted to say that hasn't happened. The fluid at the back
has kinda stayed there. And it does look quite rigid. Although apparently when
we take it out of the oven, even at an hour, it's still
gonna be quite wobbly. Only then once it fully
cools, will it set. So in this other oven, we have
been doing the blind bake, oh I think that might have worked, just to give it the best chance it can. I really want to have both to compare. I really want this to work. I might just lower it,
I might just stop there. How about that? Oh, I'm gonna go for it. So again, it shouldn't foam up this time. This is one of the scariest
things I've done in a while. I'm gonna leave it at that;
it's getting quite close. But so far, no spillage at all. I'm hoping that flour there is just gonna slowly absorb in. So the vanilla goes in. Oh my gosh, that is so close to the edge. And this time, the butter,
I've actually grated it. So I'm just gonna spread it around. - That looks like cheese on the top. - It does look like cheese.
And, do you know what? This is a really weird angle. There's been no mess, no spillages. - Well done. - No spillage whatsoever. (dramatic music) Slowest walk of my life, oh my gosh. Ah, in that goes! All right, let's have
a little peek shall we? Oh steamy steamy from the fan. Another 30 minutes, lowering it to 160. So if I open the door slightly that'll help that a little bit. Oh, look at that. That looks pretty cool. And, I might have ruined one of my pans. So if you're interested in
a Barry Lewis silicon mat the links are in the description. They are very useful for
situations like this. But it wasn't there
before, it did spill out. Smells like an ice cream. Half an hour, and the other one's in there for about 20 odd minutes
for the first bake. Yeah, baby. Amongst this craziness, a
Thermomax has just arrived. You guys have been asking me to review one of them for years, and
they very kindly sent me one. So keep an eye out for that video soon. Two very different pies going on. We've got like foamy,
carbonated cloud here that's nearly there. Sort of slightly caramelised,
smells sensational. The watery one, luckily,
I just had a little look. Look you can just see
teeny little bubbles there. There's not much happening. But it's not leaked. Right, check this out. Oh my gosh, this looks fantastic. Also a little bit alien-ish. And I've destroyed the back
of the pan, look at that. Let me just give it a little wobble. Oh, do you know what? This isn't actually
wobbling that much at all. In the video that I've been
tagged in, the Sprite one, cause this is the Sprite one remember, it's supposed to wobble a lot. It's not, and actually
what it doesn't show, that video just ends, but
you're supposed to let this cool to room temperature and
then refrigerate to chill because it should then
slice, and almost firm up, like a proper pie, like a jelly pie. We will let this cool down fully, and we'll wait for the other one and just compare like for like. Oh ho hoh, look! An out it comes, there is
again, not as much movement. It is a smaller pie crust
and maybe I'm actually giving it more baking time than it needs. But speaking of that,
just like the other one, you could probably push
that and get a more sort of caramelised
crunch topping on there. But again, gonna leave it to cool and then actually chill it. So this and the other one, will
chill for about three hours. I might stick in the freezer actually, save a bit of time, but we'll hopefully be able to take a wedge out of it. Okay just going back to the Sprite pie, there's a little bit of a dip in there. Obviously we lost a little bit, but it just might be
how it's settled as well once it cools. I should
have used one of my mats, cause obviously I've now got,
where it spilled out, stuck. The sugar has caramelised it and locked it to the bottom of the...oh my
gosh I might have ruined this. Oh yeah, we're all right. (laughing) But next time, use a baking mat. These are amazing. I just was not expecting that. This one is actually
stuck to the foil, oh no. So there must have been a
slight leak in it still. See that little piece there? That is not going in a tummy. So it's fair to say we have
two very different pies. This is the Sprite one we did. So it is a little bit lower, a little bit richer in
colour which could be the caramelization of the increased amount of sugar in there. But this is the water one, which has gone, well I mean look, it's firm. It just looks congealed. (laughing) And very lumpy. It looks like wallpaper
paste before it's mixed up. But ultimately, let's give it a taste. It could be nice, could is a key word. Okay, that's the water pie. Little bit murky and misty,
but hey we'll take it. I'm impressed that it's set, that's good. And the Sprite one,
that's got like a bit more spring to it, oh and a crust. Yeah, a much firmer crust on it. And a little clearer. - Just trying to work
out which one's which. - That is the Sprite, yeah. - Thought so cause it's
got like the white bubbles. - I want to try the water one first, cause I feel like the
Sprite one might be better. - It's not gonna taste of anything. Did you put sugar in it, and flour? - Yeah, it's literally the same ratio. - Oh wow, I feel like
I'm eating sugar pie. All I can taste is sugar. - It tastes like custard
to me a little bit. - That's actually quite nice. - Isn't it?
- That's really sugary. - It looks awful.
- I don't think it looks awful - I can not get away, wallpaper paste pie. Honestly, I've done a lot
of wallpapering recently. - If that's sugary, what on earth is the Sprite one gonna be like? - Oh, that's more like,
it's like more caramelised. You don't get the carbonation in there. There's a slight hint. - You get lemon and lime. Did you buy sugar free Sprite? - No, I didn't. I made sure of that. - That one just tastes like Sprite. That one is just like sugar. This is the most strangest
thing I've ever tried. - That's a lie. - Yeah that is a lie. - You're married to me. (laughing) You know that's not true. Remember that time I made you eat that... - Anchovies stuffed in potatoes. - You baked a potato and you cored it out and then you shoved an
anchovy and some sage in it or something, then baked it. - I think we've told that story a lot, but yeah that was bizarre. - Cause I can't find the
original video of that one. I did go online, but. - Can you not find it? - I don't know.
- Someone will. This is such a good idea, though. - It's amazing, isn't it? - Yeah, water pie. - We're gonna just feed our
kids on this, all water pie. - No.
- What a way to... - Taste the sugar, can't give 'em this. - Well there we go, folks. I fully, fully endorse you trying this. And I think you should
go for the water one. And you're more of a Sprite one? - I am a Sprite. - Thanks for watching, folks. Don't forget to subscribe and check out the rest of the videos, especially
on the Barry Tries space, which you're in right now. You don't realise you're
in it, but you're in it. Have a Barry-thon, grab the popcorn, and grab a water pie. What a way to spend your day. - I can't think of one back. (laughing) ♪ Check your level, player ♪ ♪ No matter what your style,
the kitchens' for me. ♪ - The actual Sprite one is so much sweeter when you go back and forth like that. Wow, on it's own the water one, if you didn't have the Sprite
one as comparison, was fine. But for caramelization, the
depth of flavour, the Sprite. Try it, honestly. You'll be really surprised. It does look... (beeping) That's the sound of my washing machine. Great.
