Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit

hopefully it doesn't turn into brussel sprout oh honey come show her like make it ugly we don't have time to screw around yeah I will not be the last thing on that table we're sizzling over here that's one yet for sure I swear because in the comments of YouTube people are like how come Clara never travels I have a conspiracy that's the only reason is that a conspiracy theory that's why we're going together so the question is not what kind of pie but how many times yes and also take a vote who loves pumpkin you don't like pumpkin pie at all i it's on my favorite no it's so underwhelming whose favorite good even when it's like just my family and I like I'm the fussy one with the desserts not surprisingly but like I'm like I can refuse to choose so even when it's like five people for Thanksgiving I make three pies and pumpkin yeah how does pumpkin win in that scenario I would take pumpkin why because it's so classic and it's never anywhere else but thank you yeah yeah and I grew up it was my favorite I just get in trouble for eating too much of it so I love the cold too much pilot way yeah it could be like a pumpkin or the pecan top but I don't necessarily want it like just to get the beets in there I don't necessarily want to compromise like it wasn't the experience I've been hybridizing it really better I don't know you could play around that's because the surface of pumpkin pie is like nothing is happening and though the only good part of pecan pie is the tops yeah can you do anything else with that circling like is its paste is it yeah I'm not a huge desert guy but I love pie actually I actually want to fly a competition one time I make I'm sorry [Laughter] you wouldn't work with me on it I would love to I just claimed it sorry no I just it's my favorite thing to make I mean we already get in trouble for eating too much pie so yeah I would like to see it brought too much pie right over the envelope oh Jesus oh hey retro - tell us because they knew I wouldn't get mad about where we win reward am I being served that we're going to Denver and we're there for two nights oh my god this wine with the pie wait when is the contest by 4 p.m. tomorrow we have to have good up the perfect Thanksgiving pie recipe and make two additional pies just - what's the price with all first place we lost about the prize bragging rights over there you know where's the best pie making competition in the world we gotta go to Denver that's where the right guys we're making pumpkin pie we already decided that no but a pumpkin pie doesn't have a lid but hold on you're talking you want me to enter in a pumpkin pie during a summer pie contest with all the other summer never gonna win I'm entering a pirate area pie that's what I'm making wheat bread says unlabeled or incorrectly labelled items I'm getting this will be disqualified out cleric good luck I'm gonna go walk around and get it I can Italian ice crowd but you did one time win a pie contest I do hold a true all right Claire all right read him off Brad kind of got a little bit of curveball with the whole competition in there fruits and all yeah but I'm regardless we're all we're all gonna be winners on this one right let's just make the perfect height for us and what we're gonna present it and if we win we win if we don't we don't all right so let's just focus on what we want to do with making the perfect pie for things yeah right though let's focus all right thanks Rita mine pecan pecan con praline hate it what I took away from the round table was the idea of pumpkin pie filling with the top of a pecan pie which sounds so great so delicious okay bourbon yeah we're gonna mean yeah bourbon I love fall blind me yeah yeah big-time especially with the people because we know we're doing a single crust soggy bottom yeah no side you know talking about in full blind bake to avoid a soggy but sweet inner that's a question mark it's like what kind of sweetener do brown sugar and what maple I like a little maple maybe a little brown sugar - okay Libby's for short yeah Libby's is gonna save our lives we don't have time to like exhaustively test every crust Under the Sun I think we should use a tried-and-true pie crust that we have that we might be buttering yeah cuz I did one for this deep fish apple pie a couple years ago and then that crust recipe got used and a lot of different like additional pine I think Rafal it could be a really nice it's like really nutty and savory yeah so let's just try that all right to the base pie you know is the more than you said we used a bunch with started with the apple pie yeah Oh Rick man look he used it with a blueberry pie which was fantastic okay remember that let's make the dough first so we can say we can get that into the fridge yeah do you want to incorporate some rye flour into this I think I think we should have a nice little nuttiness to it yeah so if three and a half cups flour total I think we should do a half cup I water it out and over all right half cup rye three cups all-purpose flour this is not sound oh yeah just gives us mrs. local this is from New York State yeah thanks for bringing the goods yeah thanks very good we'll bring it back mix here two tablespoons sugar yeah now the butter is kind of the foundation of this yeah butter we have is the Vermont Creamery cultured butter unsalted and what I love about a cultured butter and it adds a nice like nutty big flavor and like a little tank yeah so sooner than all-butter crust we want like you will just a flavorful butter and I also like this one because this butter is a pretty high fat content well the higher fat content just makes like a flaky or more tender crust we were told that the crust is very important for this competition it's not the battle it's like the bread of a sandwich it has to be the perfect pie we're gonna just chill this to firm it up because it's a little bit soft it's kind of been sitting at room temp for a bit I think different sized pieces of butter are very important for pie dough because it's that a regular texture that gives you all those great like layers so we want to chill it down so let's use some of this ice water just cover the ice just gonna chill it out and then we'll measure from there all right so we're just going to set this aside and let the vodka chill the alcohol in vodka helps to hydrate the flour and give you a workable dough but gluten only forms in the presence of water so the less water you add the less gluten the more tender your crust of the idea of vodka is you just get something more tender when you use it as the liquid all right firm enough okay so butter goes in we don't need to do it to people if you want to quickly smash in the butter into pieces so then I like to leave some pieces kind of big little lumpy do you want the gorgeous pieces of butter about the size of a pea I'll leave them a little bit bigger than that it was fast for two people okay this feels good okay ready yep you guys so the idea here is we're trying to add as little liquid as possible to bring this together this is your way of avoiding over hydrating the whole thing a little bit of rye really does change the follow yeah and that'll also change how the flour hydrates to the work that we're ready to wrap it up and kill it it feels good when you put it into a square so that when you roll your rectangle but just would like square it off edges and rolling out it helps yeah so when I put it into the plastic I like to use a rolling pin or sometimes just the heel on my hand to flatten it and like force it into all the little nooks and crannies of the plastic I think that it helps to bring the dough together into one piece so it's easier to roll out and it just I think also forces the flour to hydrate more evenly it's good that you see these little areas of butter too you want those discreet butter pieces in the French filling plan Olivia flying into Livi's classic yeah perfect let's just make that Libby's it's just such a great canned product no reason to make they did the hard work already in a way and it's already strained that's like super smooth low water content so it makes an excellent pumpkin pie filling and my thought was that we should just use the famous pumpkin pie recipe on the back of the Libby's pan as our base these are the proportions in a custard filling is like yeah like how much dairy how much egg how much sugar how much you make some little altercations right alterations what I say multiplications yes yeah smells good we have the one case is just the pumpkin and tonight and tonight I want to enrich it with an extra yolk just view sometimes pumpkin pie can read like it's just baked puree it's super important in a pumpkin pie good flight you have to slice it happy able to hold this meat the point they need your point in truth straight sides I'm hoping for some OOP no yep I couldn't I couldn't work right in like so much right yeah there's something a lot it's gonna be a loose filling Carnival is pretty strong so maybe that's the half teaspoon of that yeah so the recipe calls for 1 teaspoon of ground ginger I'm gonna add a teaspoon so that I'll make two a total go ahead and add that then 2 teaspoons cinnamon yeah so that's all that's of course you've been told let's keep maple okay I like that right yeah that's good you mix that up I'm gonna grab ramekins for us to test okay that's the filling you know what we didn't add is nutmeg you want to add alone up there Oh big time stop everything just be clear we are not showing you up with a cherry right oh yes we are oh really yeah we are oh I got it Brad don't worry about it okay happy for nothing oh that is it it's good but I usually get in trouble for eating too much baklava my bodies have to make too because I would eat it like non-stop really like I've like four times that I'd be sneaking in getting cold out of the fridge you always just cut off a little sliver from yeah yeah and that's like who ate half the pie it was bread we should focus clave the rest of the filling unbaked focus on the pecan cuz this tastes awesome as it's gonna be delicious let's bake it like you're saying see if we're happy if we want to tweak this yeah and then once we're happy with our base then we can here say we could done fool around a little bit with the pecan so we should also probably start twisting some pecans yeah that's nothing [Music] no more salt but maybe we do a little salt at the end just a little juice okay so it's been a half an hour this guy is ready to come out the so the edges are puff it probably baked a little bit hot they're pulling on the table tbh well we should point out look on the outside they're like the outer ring it's starting to like setup firm yeah I needed Rose a little I think is fake too hot too hot so we have to wait for this to cool a bit more until we can taste it but we had a thought earlier about how we're gonna basically do this pecan topping on on the pumpkin yeah yeah that works yeah okay so the idea is to achieve something like this and then put it back in the oven so it's gonna be a tricky thing about timing it's like and what point do we pull the pie out and put the pecans on I think I under a little bit oh well we'll just paste from the edge it over Bates and the underbaked loose we can taste it the outside where it's actually like nicely I love glad we went with the cream mmm okay so this is the crust it's you chilled in the fridge it hasn't been a full two hours maybe maybe even more like an hour and a half but you can see how much it's firmed up like it was a softer dough when it went in and now everything's hydrated this is like a dramatic transformation of texture which I think also has a lot to do with the vodka yeah so this is enough for two crusts so I'm gonna cut it in half okay so now I'm gonna roll it out and I want to make it into a nice long slab so I think for a nine inch pie plate relate to go to about 12 or 13 inch round so this looks good and now it's getting soft we'll see if I can get it a roll of it roll it [Music] all right that's right we can pass this is a very forgiving no I mean like you can patch it all right yeah okay nevermind so I'll have lots of overhang that I can work with I think the important thing about pie when you put it into the plate it's like let it slump don't don't stretch it into the bottom so now I cut around about a half inch overhang this is weird oh I think a lot of it is the Rye Rhoda's telling me to crimp it and I kind of agree with her we've been impressed you know it's not a very extensive old dough or elastic dough I know but it's also like worried about it falling apart in the oven and having no structure at all yeah before we bake this I'm gonna freeze it to like set it in place I'm gonna do what you did there so we also have a dough same the same as the one you just made just without without right right and this one was all ice water not vodka cool I kind of like the idea of bourbon or what if it's rye and I like you know right and the filling and rye it's like a double ripe I double ripe I hello another really good idea but you gotta use rye whiskey that burger yeah that's what I said oh I really wasn't paying I'm sorry your intro and yeah you hold it you folded it under the lip you told me to do that I meant under itself I was like wow that's gonna be hard to clean and slice she's talking about I'll do it pop that in the freezer the freezer I like the freezer too like really shocking cold yeah so our pie crusts are in the freezer they need about 10 minutes to chill you know you like to do that before you bake them yeah in the meantime let's make another another mixture or another filling mixture everything's the same except we're having the clove is it little too present for adding a little bit more brown sugar because I think the whole thing could use a for sweetness we're also adding 1/4 cup of rye whiskey so we have to salt yeah ready yeah okay that's a nice looking filling we're gonna bring in our two frozen line pie plates now we're setting up for a blind bake what's the blind bake all there's a lot of technique in this in these steps so first we bake it waited because you know that butter wants to puff up and make the crust really flaky so these are dried oh my god this is a nightmare waiting to happen no stay in the steel ball bearings okay thanks 20 minutes later okay it's looking a little weird huh this is the Reich rust with the vodka this crust is not right something weird about it it's like the lack of water which is nothing is happening the way it should so I'm taking out the weights and then I'm putting it back in at around 350 look at your flaky crust hold on I can't see yeah oh yeah yeah it looks so good look at the flakes wait good we'll put these back in so I set the timer for 10 minutes we'll check it I don't want to take a little egg wash okay I brushed on the bottom I don't put it back in the other actually to like create like oh like a watertight barrier with the BOTS with filling okay it's actually I think at a good stage of baking its kind of golden so the thing we're testing is just a little egg wash over half of the dough and this in theory was you want that to bake on to it yeah so we're gonna show yes I'm gonna put it back in the oven for a few minutes so that sets you would be the same thing on the other one on the other crash sure oh yeah here let's uh what what are you doing I just have to poke a little hole for steam to escape and now you can get hit with the egg okay I would decorate that yeah just to the flakes don't come on all right I'm gonna be good okay like look at this like this like that no it's like it's like feels like that right okay so I'm gonna pour in and like look it right there that's a little bit of a crack so the egg wash is just like seals everything up okay you want to pull yours out on corman together [Music] what a beautiful crust bread we got a little leftover that I love the flakiness on that cross yeah the side of your crust looks so good you get it really gently nice moves some people pour that in the oven yeah but I want to do that let's head to the feet all right who knows lungs gonna tape we had our maple Koated nights that we toasted up last time yeah butter it's a brown sugar but it was kind of like separated it wasn't really we want that like coated nice yeah candied looks like an airy crunch and you mentioned whipping a little whipping some egg whites with sugar with the sugar yeah there's a good quick method for candying nothing like you would start a meringue but we're not gonna bring it to beat right the brown sugar in the end yeah I thought it could be a good way to all of it yeah oh yeah that looks good feel really good about that [Music] all right this pie is ready Brad oh heavens it looks all the way to wobble that's the wobble that's a wobble yeah whoa now look crackage but that's okay well it's gonna settle for that boy no I think I want him to settle on top okay fine okay you do yours I'll do my mother okay this is gonna go back into the oven no one cares okay so my pie went back in the oven with the pecan topping your pie needs a little more time before it gets that produced a difference in oven temp my pie finally at the right temperature we got that we're ready to manage it it's like you saying you don't want that ripple it you just want a little bit of wiggle it went over yeah that's okay no way to go to the carrier it's fine all right what if it doesn't work yeah I hope it works yeah so I think that it's done because the tops of these are dry so I turned the oven off and I'm gonna let it just cool with the door open which will prevent big cracks from forming and now all I have right oh you're really pushing them in there I feel like if we were gonna enter this into a pie making competition like we should have a cool design I was thinking that but that just feels so like not us you know a little more maybe around that yeah maybe around the edges no no no the guy wasn't picturing necessarily a lot of the pumpkin from poking through I suppose it's up for interpretation so our pies are basically done we feel really good about basically all the components tomorrow will just really be about seeing how they all come together but we do want to set up a dough so that we can really get started first thing tomorrow morning and get these pies baked because I'm gonna get on a plane with them we don't need to be hot Oh everything right except for changing no more vodka don't worry about cutting [Music] yeah I agree so pop that in the fridge yep we can pour our pies out of the oven I think we should pull them yeah oh my god I think here's needed more time Brad more time with the nuts why the dry no they're not dry yeah see what - like I'm gonna bring it over here I did have more of a mixture yeah throw it anymore no I think I think it's cooked I mean I think it's now that you'll be able to go back I kind of like the look at this one oh my god with this better the rest I think it'll do that sort of puffing and again a really nice so yeah break the crimp if you couldn't throw this on a table and be like my kid nice like these cool overnight will test them we'll try them out tomorrow I just ate that really good all right so I feel really good about tomorrow and see that hope you're ready to eat pie at 9:30 in the morning right we'll see a view at breakfast yet I had an English muffin we have to eat some pie okay yeah well what I left mine on this meat rack yes I left mine in the oven because I was my concern is that those nuts on the surface are gonna pull moisture from the air because they're so sugary and get kind of soggy so I stored mine in the oven just for humidity it's a good test are you read that one I'll grab this one okay right here another lower one and eat your pie [Laughter] so pretty yeah yours is way better looking wait look how beautiful oh it's great I'm loving okay that will bring into the car maybe the crescents kind of messed up wait I think they both look better because I like a very nice like mom like you say both your kids are good mine's clearly not oh okay that's an acceptable way to compare me to a mom but are we making - pie yeah but I don't they have to be this but we're not bringing I'm compared to the competition yes we are it's over bring a cherry pie we're bringing off bringing kids admit to but we're two people I need you to enter with your own you want me to die you want me to take a loss shine with the cherry no I don't think I'm saying I think that what's gonna happen is whichever wouldn't you enter with you're probably gonna win it's like when he made sour dough and your bread turned out better oh I see what you're doing there come on you know I'm a little slicker than that all right look at that you like throw it in the garbage yeah nice try okay it's nice yep you're the problem what I love how very little the filling is not quite fed enough undercooked we don't have that yeah I'm curious to see how set yours is cuz yours went a little longer maybe we want to hold back a little heavy cream yours almost looks a little more sad you think so let's taste them and see this is a delicious pumpkin pie I do want it a little more set more time if it is cold it would yeah I think all that butter fat in the cream will firm up try this one this is one where we added the little bit of brown sugar I didn't get a whole bite I have I'm actually good good it's really delicious with the pumpkin is I definitely don't work it's one of my favorite pies of all time I think we have to take out a little liquid and we're cold yeah and you think that'll help it had that little more of a set yeah I mean it definitely held look there's no no just make it less liquid even there's no cut Mellie as I know what that cut belly cut like you know you can cut it and then it like mmm uh-huh forms like a little belly if it's not set belly okay great we have to get started because the baby of this pie in the oven in the next hour and 25 minutes let's do it I look back on our reference recipe of a pumpkin pie that I did and we had a lot more egg proportionate to each pie so we're gonna add a couple eggs and you think that'll help at the settings custardy yeah that we were all slacking a little in that okay pie in addition to the fact the cream I hope and adding four tablespoons butter we're gonna add two eggs picked heo googlegroup here's all the spices and salt it's five-speed okay looks great yeah it looks really good a little worried about time we're doing yeah we're on during the whole cherry pie true curveball war under the gun so it's not the phrase oh they're nice we have to take off a test batch just to confirm that the spilling is right where we want it to be yeah it was poured around it so I think we're just gonna bake off this much it was about a half a cup oh you pour boiling water yeah just to bring it up and then I don't know yeah for this will be quickly right there and then great tip Claire this is the dough that we made last thing before you went home today look at the color of this crust I love I love the color and it got so firm [Music] alright oh that was great that that dough seems like it's better today you know I'm not used to that Brad usually it's deposited so let me back up and just say we're doing we are making two half sour cherry pies half saris aphids pies half sour cherry pies to bring in our competition and we haven't decided yet who's entering the cherry and who's entering the pumpkin but basically I think that two people should enter two different pies to maximize our chances of collectively winning anyway I actually recently pitted and froze a bunch of sweet and sour cherries from the market which I just had left over from a Project loon so brought those in road is gonna supplement with a couple extras and we're gonna make a cherry pie so blind bake bottom crust cherry filling goes in crumble topping she's got a game plan I got a game plan just follow my lead clearly this you know we're it's all about the pumpkin pie at the end of the day you know for Thanksgiving you know that's what we're doing we're not gonna show up with a cherry party thanks Chakradhar pecan pumpkin pie hybrid but this is just you know if we're gonna go out to this competition ladies we're bringing little eggs what did they say don't bring a knife to a gunfight is that how it goes you don't bring exactly saying yeah we're on the same page okay but maybe if there's something great like you know pottery like ah what are you doing don't worry about this was mine they have to be identical oh they do easy fix I thought it'd be cool might do like weird things yeah you wanted to do weird things I'm afraid it's gonna do weird things well that's the difference between you and I so many differences thirty oh my god we're up we're behind now here we go what are we gonna make III just yeah Claire's got some I'm on my own so uh rolling out and do it circle [Music] okay let's just buy my name's a square oh my god it's like a perfect square I wasn't you know you just jumped in there you got all mad you left me behind you didn't say anything I wasn't looking over at what you were doing okay into the freezer so this is a ramekin of this filling that we just made and we baked it in a water bath so it didn't overcook but we also then undercooked it that's fine let's see from the side we're gonna try it it might be a little loose I love the flavor it has that like silky Sheen that yeah I'm kind of why in it yeah I think if this was cooked a little bit more it would be perfect me too we're gonna go with that filling no changes we're gonna get the cherry pie crust in the oven good normally we'd go over to the board and write all this out and documented decisions but our flight is in five hours and we haven't gone to pies in the oven so we're skipping that step we got to move let's get two more tea trays ready to go with foil make sure that's really in there I'm gonna go in that oven you're gonna go on the wall oven where am I going there wasn't business in the wall on it cover all of it so in the ovens we have four pie crusts they're all the crust they're all the crusts they're all blind baking two plain crusts for the cherry to ride for the pumpkin and now Wade said to wait we could toss the pecans we can toast Oh God let's do that let's do that so everything you can okay okay we're gonna do what's going on all right running around like crazy people faint a sense of urgency who though this looks great I'm getting a nice little browning around the edge I didn't get any color I'm nice all right put yours back in okay this is the Reich rust this is looking real good though put it back in the oven get it back in and get it back in it'll die high for a lot of damn work I don't know what I hope you realize that Brenda take a phone call so now I'm responsible full for all four crusts which are all the different stages have done this first and then move down the line first I'm going to take out his cherry pie crust and remove the weights okay next I'm going to egg wash the bottom of the RAI I'm leaving in a few more minutes so I'm gonna watch the bottom of my cherry for us they're all important I love all my pipes equally this is Brad's ride crust still confused these are baking soda come in and wash this guy so the press started to puff up a little bit I'm just pressing it down I got real stressed out I just know I was managing for crust so where we at catch me up to speed besides that the how dark the edges they're looking really good that does not look like the Rye crust right that's not the right crust either maybe the yeah look at the brand let's see glad I'm relieved why is your ass taking so long to color all right I think this guy's done yep so this is for cherry pie it's looking very nice there what do they know this one oh yeah egg wash yep he'll be ready soon yeah it was good all right one coat now I'm just looking to set that up yep that's it all right good things are happening over here and now we're going in with the filling we're gonna pour it in alright this looks so good nice volume nice little swirl I mean it's cooking left yeah I would I would i watch this egg wash you're good Boston rockin we're just raising time now all right Brad I got a surprise for you we're gonna put a layer of almond paste underneath the cherry okay also before I don't wanna get too wrapped up with this I don't want to burn mine see does it look as panic as it feels yeah what do you think ready facility yeah give you another minute and then you're good at filling time call me when I god damn it to hell we don't have time for this all right going in but this is the RAI what do you say anything no I don't even hear you no one will even know yeah that's the right crust yeah that's right okay so that one's cherry it's hairy with Mike Radisson no one's gonna know it it was my fault I was not listening to you at all okay so we have two that are correct so everything's gonna be fine except it's the wrong crust and it's really true it's not for Thanksgiving it's it's for charity all right let's fill them with cherry all right this is the sweet and sour cherry pie filling what's the little coating we got Claire sugar cornstarch some warm spices almond extract vanilla extract lemon zest salt I think that's all it's all ready to go because we have no time to spare and then this is the crumble oh so I'm gonna fill this we're gonna have some leftover filling because this is not you know this is a pretty small pie plate wait that's a good amount right all right I'm putting on the crumble topping so there's oats flour we put some sliced almonds with keeping with the almond theme there you go big yeah I think something kind of tall might be impressive to the judges see I get a lot I do well with old ladies we're gonna like you know a good grandma let me talk a little so I'm just gonna have to we're gonna have to get in their head turn on the charm we'll do some I think it's ready and let's look at it together yeah overcook yeah let's check the rest okay means that these are I know these aren't done but let's show yours yeah oh no you got we got 40 times 300 on this yeah please don't rush me we have time we can't afford a mistake so it's just all bad I know it's true every mistake happens when you're rushing oh is Claire OSHA [Music] I kind of like this start also we don't untie bread clear time moves with the energy that you put out there [Music] I don't get it you think it looks terrible no I like it I don't love the amount of liquid the pecan should kind of be like just even cold but those opinions went right out the way all right let's check the other one all right so these look good the crumble is drowning we might want to tent the top of the crumble with foil at some point - all right they're going oh good fun yeah I feel like I've got paint taken seriously so I feel pretty good about the pumpkin pie here all right we're gonna be here forever no he's gonna have him clean so pretty right I think it's a she this pie looks like a winner a real beaut roll pop some of that no no that's beautiful so this is the one with the right crust so this is our double rye pumpkin pie and this is gonna be the one that's gonna be entered in the contest but basically we need two pies to enter one is gonna be judged and the other one is gonna be auctioned off to benefit 4-h 4-h club for the kids for their children I don't feel confident at the pie with respect to the competition because who knows but aside from that feel proud of this end result it's so pretty no I love our pies this one and the other pumpkin that we have forget the competition I think this is a great Thanksgiving party Hey the fruit-ice take a little bit longer so really we're just hanging out until we to leave for the airport yeah it's pumpkin pie bro have you ever been to Thanksgiving well just pie caught a little caught as they say oh the English yeah I was gonna throw this out there but yeah I know this wasn't the original game plan and because your beautiful crust kind of gets hidden yeah I think we see a chance with the Reds the Reds it breaks the like this yeah I like yours better competition you yeah I do it looks better boom competition one who cares about Denver so we're gonna submit this one to the competition and that one okay yeah who submits what I think because you made this one and I made that one all submit pumpkin you submit cherry no I'm gonna donate it to the kids if I'm okay just kind of fold it up okay okay right uh-huh once we're sure they're fully cool we should wrap it we should wrap this in plastic $75 so these pies are nice and cool we gotta leave here in like 20 minutes hit you to get to the airport so we can get to Denver let's box these up and hit the road [Music] beautiful Colorado we're at the Adams County Fair pies made the flight here we are safe and sound just like the two of us alright beautiful day let's go meet up with Gloria capper pies off officially submitted this way following you Claire [Music] yeah we're under tonight hey there Gloria are you Brad Brad nice to meet you hi Claire this a new boy that's pretty excited for the the old pie competition we might have a couple winners not sure I heard about the pies that going across the airplane these are going to be good pies right yeah I hope so hope yeah how long you been a part of this pie competition in the fair well the pair has been in existence over 100 years we've only had the pipe competition for three years and I was the original organizer and still doing it all right hold it that the contest has doubled in size we have a panel of judges three judges per age group judges are primarily mayors of different municipalities in the area county commissioners a district court judge and some global judging the crust the consistency of the filling flavor of the crust the flavor of the filling and how the two combine each judge has a score sheet they'll judge each pie then the three score sheets are put together to code it's an exciting day over to them the exhibit building follow me should have brought a better hat my name is Brad Leone le Ong anybody ever dropped their pie walking down the line here so that's winning right there alright yours made it safe let's check the fare out and kill a little time before judging and we'll see you see it far see if we're shot but I'll be really um flip three egg rolls please sure veggie might keep the change stare pocket got change okay look at the fudge you're stuffing with fudge little fudge cone never a dull moment in coal Cajun it's not hot pull on it going it's good delish dad well thank you clean house going one of the feed some of your fine animals here [Music] [Music] they're serious in their whole staff not messing around we got a copy of the score sheet that the judges fill out very official glory was so nice she's gonna let us create our robot okay filling of the pleasant flavor a pleasing flavor not flat too sweet or too tart pleasant aftertaste nine crust has a rich blended flavor of well baked ingredients the right appropriate amount of filling to crust I think like eight right here's the last category for the final 50% of the competition Pleasant overall taste with crust and filling complementing each other yeah nailed that - yes ten fifteen twenty thirty I'm gonna say 25 I know it's not an option okay eighty one point five out of a hundred better than I didn't school we have to be - yeah we'll take it's an A in my book well clear all right 81.5 we make a good team then do you think we're gonna get a better score than what we gave ourselves from the judges I hope so we scored below 80 yeah no then I gotta get my book deal back [Laughter] [Music] we just were informed that our PI was taken over to the judge's table and it's about to be tasted and scored I have a stomachache so nervous you can't don't stare don't stare I get really competitive and really nervous this is why I should never compete because I go psychotic when it almost looks like a cool he always here feels like water liquid in it maybe it's like having three custom Rosco states no no no that's clean game clean game no bribing judges of John we're gonna pick the winners right maybe we'll be one of them and there's a first second and third I think is the is the bracket okay and I think we did pretty good chance there but you know what the judges they know what they're doing let's um well I'd feel great about our pies I mean we did our best under the circumstances we have appliances [Applause] [Applause] [Applause] we did not we did not we did not place we didn't even get prettiest fine I'm upset and happy at the same time I did necessarily want to win I'm inside I'm like our pine is really good I can't leave third place mmm nothing but hey you know what in the big picture yeah I'm kind of glad cause like I'm gonna feel like a jerk like if we go out if we like one we're interlopers it's kind of like a double-edged sword because I after all that like [ __ ] away I know I feel worthless also I need a turkey leg feel better you ate a turkey leg I need one no we losers don't get turkey leg role I can't believe how many pies I made in my life we didn't even place world-class pumpkin pie was world-class Claire I've had a lot of pumpkin pie and I love pumpkin pie forget the cherry pie I didn't want to do that this is about pumpkin pie all right we came to a fruit competition with a pumpkin pop okay oh we didn't win really so let's let's just focus on what we came here to do quiet on set please we have the final meal to prepare for Thanksgiving we're gonna rally all the truth then Cape Cod so I'm gonna head there here you go to Cape Cod do you think I'll meet up with the rest of the gang and we'll we'll meet you up there no rush we'll be there exactly when we said we're gonna be there we're gonna be in a hot kitchen cooking on a beautiful summer day oh we know it going sweet stuff I'm actually really hungry [Music] [Music]

Channel: Bon Appétit

Views: 4,116,491

Rating: 4.9553185 out of 5

Keywords: pecan pie, pie, pies, pumpkin pie, thanksgiving, thanksgiving dishes, thanksgiving food, thanksgiving recipe, thanksgiving pie, making perfect, mptg, pumpkin pie recipe, make pumpkin pie, making pumpkin pie, how to pumpkin pie, how to make pumpkin pie, pecan pie recipe, make pecan pie, making pecan pie, how to pecan pie, how to make pecan pie, brad leone, claire saffitz, claire, brad, claire makes pie, brad makes pie, claire and brad, claire pumpkin pie, food, bon appetit

Id: IYvJIgjLzxs

Length: 46min 17sec (2777 seconds)

Published: Wed Nov 13 2019

Reddit Comments

[u/WhoMovedMySubreddits]

Awww, Brad with the old ladies was cute.