$5 Pie Vs. $250 Pie

- I have some cakes for us. To prepare for this episode, I bought some delicious strawberry shortcake, yay! - Wow, look at that! - Yes, that's what I'm talking about. - Wow! - Mmm, today we are going to make cake. Today on Worth It, we'll be testing three cakes at three drastically different price points to find out which one is the most worth the price! Which do you like more, cake or pie and why? Create your three paragraph essay, you can send it to my Dropbox. - Well, here's why I like cake better. I like cake better because it tends to be less sweet, and I like cake better because there is more contrast in the texture available, period, end of paragraph. - My turn, food is for sharing experiences, and what food is better for sharing experiences than cake? - I'm just saying that most of the time I'm more willing to eat cake. - I want to end the debate without having to take up arms. - Okay, all I want to do today is share some cake. - Do you want to shake it? (upbeat music) - My name is Michael Osborn, I'm the owner here at Pie 'N Burger.

Today we will try several of our classic fruit pies, and we will feature apple and blackberry. - Can you tell us a little about the history of Pie 'N Burger? - Pie 'N Burger started in the fall of 1963. The recipes are the same as they started and actually predate the restaurant. I've been here for 45 years and we do things exactly the same as when we opened with many of the same ingredients. - So when you joined, what was your role in the restaurant? - I was 18 years old and I was a night cook, so, uh, yeah. - Actually? - Yes, I was at the University of Southern California.

I started working here with the idea of ​​being here for a couple of years to earn a little money and then continue and become a dentist. - Wow, and now you're sending people to the dentist. - Yes, exactly. - How are the cakes made? - First of all, it's about ingredients. We only use Gold Medal flour, we only use C&H sugar and we never use lard, we use very high quality shortening. Then, we knead the dough by hand. When we make the dough, we like to let it sit for several days and harden. All our cakes are almost a total concentration of fruit.

There's really no fruit flavor added to them, there's no machine, you know, all handmade. - Do you only have that mixer in the back? - We only use it to make some light toppings, whipped cream and things like that, we don't use anything in our normal cake making process. -Is everything else on the cake handmade? - Everything is handmade, we measure each pie, put the exact amount of fruit on it each time and then put a layer of top crust on it. The oven we use here at Pie 'N Burger is a pizza oven. We cook directly on the surface of the cover and cook at a slightly slower temperature.

It allows the cake to come into direct contact with the cooking surface of the oven and cooks the bottom of the crust so you don't get that doughy texture; You can actually see a little bit of brown on the bottom of the cake base. itself. -Have you ever been asked what your preference is between cake and cake? - It depends on the day, I guess a little. I prefer cake in general. - Wow, let's make the pie, we'll make the burger, that's it, Pie 'N Burger, end of story. (laughing) - Yes! (cash register ring) - Apple pie at Pie 'N Burger.

If we're going to make cake, we're going to shake. - That really looks very good. - Want something? - I'm just going to, yeah, I'm going to take a little sample. (Steven groans) I'm ready to get into this pie. - Well. (upbeat music) - Oooh, look at that, a clean cut made by yours truly! - And look how it holds up, it doesn't fall apart. I could really do some gymnastics with this thing. - Do some gymnastics. (Andrew gasps) (laughing) (upbeat music) - Mmmm. - Oh, I really knew that! (laughing) - Yes! - How apples really taste! - What makes the pie great is its delicious crust. - It's the end, yes, yes. - Many times, when there is too much bark, it simply dries out.

It's still a delicious and tender baked treat right at the end. I mean, is there anything healthier than apple pie? - Maybe like going to your grandmother's house. - What if she ate an apple pie when you got there? - Oh my God, that's a movie! And the sequel is blackberry pie. - We heat some blackberries on the fire so that they melt a little. To achieve consistency, we use individually quick frozen fruit. That way we can get blackberries in the winter, when it's not necessarily a growing season. And right now we are receiving blackberries from Chile. (cash register sound) - Visually, you will love a cake with red filling.

This could be a lighthouse. - Health. Oh, mmm, give me another bite, wow, just the right amount of crust. Taco cake? - Taco cake? Go ahead, taco pie. Oh yeah, I can't understate how perfect the amount of crust on this pie is. - Well, okay, we didn't do this incorrectly, yes. Cake and hamburger. - Thank you. I am literally in heaven. (crisp lettuce) OMG. - Alright, let's finish these burgers and hit the road, we're going to Houston! (Steven inhales audibly) See that bite? Hey, Andrew! - Yes. - Made of cake! Here's a fun fact: we're in Houston. - And for dessert, they gave us some sesame balls, ooo! - Oh! - Mmm, mmm, mmm, Adam is having a good time on the swing. - In fact, historians believe that the first cake batters, which consisted mainly of water and flour, and could be quite thick, were primarily intended to protect the food inside and were not always eaten. - So pies used to be just semi-edible boxes for other foods. - That's how it is. - I'm glad they figured out how to eat the bark. - Next, we headed to a restaurant called Underbelly. - Belly! - Under my belly. - We're just going to have some cake, but not just some cake, because it's going to be... - Carrot cake!

It's cake pie. - It's a cake with cake inside. - That's right, we stuck some cake in this episode. Cake or tart? Okay, you're off the program! (funky music) - My name is Chris Shepherd, chef and owner here at Underbelly in Houston. Today we are going to make fried carrot cake. - Is that a cake or a pie? - Technically both, but it's a pie, fried pie is a southern staple around here. - Can you tell us what the pie is in Houston? - The proverbial question is cake or pie, right, but here we are. So Underbelly focuses on Houston's food history.

It is also the most culturally diverse city, basically the gateway to drugs for people who come to Houston. You know, they come and try something and say, "I really like this flavor," and I'm like, "Well, this is Korean, you have to go up to Long Point." Now at this point, let's let Victoria show you and guide you through the fried cake aspect. - I'm Victoria Dearmond, I'm the Pastry Director. I've worked here since she opened Underbelly, almost six years ago. The entire premise of Underbelly is about locality. Right now it's carrot season. We take the carrots, grind them all and make a very traditional carrot cake.

Then we make the base of the pie, unrendered pork fat, it's basically the fat around the kidneys. It is much firmer than the outer fat, so it is protected by the meat. That's the main part of the dough, the flour, unmelted pork fat, a little salt, baking powder and cold water, just throw it all in the mixer. I try to let it sit overnight, or at least a couple of hours before using it. We will form them into balls and spread them. So we have our circles, then we put on our sponge cake and cream cheese frosting, fold it over, pinch it on the sides like a little patty, and then fry it.

You always want them to come out GBD, golden, brown, delicious. After the cake comes out of the fryer, sprinkle cinnamon and sugar on top, then place it on a plate with candied pecans and kumquat sour cream ice cream. (cash register ring) - So we asked the chef what the recommended drink pairing was. Victoria gave us this delicious Topo Chico, but Chef Chris sticks with the whiskey. - I love it. - I love it too, greetings. - I don't know how we should do this since it's a hand pie, but I'm not going to hold your hand, so I'm just going to remove the center piece.

Oooh, seeing the inside of this makes me go (slurping). Here you have top crusts on both sides, that's a win-win. - Ready to eat the cake? - Yeah. (Steven clicks his tongue) - That's ridiculously good. Kind of like a Frankenstein dessert experiment, but it's not a monster after all. I don't think there's ever been a real answer to the cake vs. pie debate. - The answer is cake. - Oh. - Ah, there you have it! Mmm, add the ice cream with the cake and you'll get that citrus flavor. -Having that touch of that orange kumquat, it's a delight, what is this? - In case you need more cake. - What, oh, oh yes! - This is a vinegar cake and this is a chocolate citrus cake. - Oh yeah. (Victoria laughs) - Oh, this is the best part of any dessert accompanied by ice cream.

My dad will spend 25 minutes making this with a bowl of ice cream. The ice cream is the most delicious cream I have ever tasted. - Cake break, Chris Shepherd actually recommended that while we're here in Houston we try some Viet-Cajun food because that's what you can do in Houston. (energetic music) - Too busy eating, so here's a fact. - According to the American Pie Council, more than 180 million pies are purchased in U.S. grocery stores each year. That's enough cakes to go around the world, with leftovers! - Now we're going to a place that serves pumpkin pie.

That's right, we had cake and now we're going to make cake. Pumpkin cake. - Pumping pump. - Boom, let's eat a cupcake! It's 8:00 p.m. right now and I'm already up! - Let's go get that cake. (singing Twilight Zone theme) (fast tempo music) - Welcome to Three Brothers Bakery, my name is Robert Jucker. Today we are going to try pumpkin pie. Country Living magazine voted us for our pecan pie as the best pecan pie mail order has to offer. One of the Houston Chronicle writers, Greg Morago, wanted to write an article about that. I started talking to my wife to do something unusual.

She made the pumpkin pie, we really did it as a joke. Food Network found out about it and then it went viral. - Is it a cake or is it a cake? - Well, that's really the question. (laughs) - Is this the liger on the cake? - More like the turducken of desserts. - That is exactly what it is. - What are the flavors inside this thing? - Apple pie with apple pie and spices, pecan pie with chocolate pie and pumpkin pie with pumpkin pie and spices. - Then there are also three different types of cake, I see. - Yes, first you have to start making the cake.

So, we make the dough for the pie crusts, put the filling, put the lattice and bake them. Then after we have the cakes ready and we cool them, we prepare the batter for the cake batter, and then we pour them into the pans, pour the cakes into the pans, cover them with batter, and bake them. off. We let them cool when they come out of the oven, and then we start building it, apple on the bottom, pecan in the middle, pumpkin on top, we put the cream cheese frosting in the middle, pecans on the side, and then we drizzle caramel on top. - Generally speaking, in all desserts, are you more of a cake or tart type? - I think I'm more of a cake guy. - Yeah! - For real. wow! - So you have to understand that I work here every day, right, and I'm trying to lose some weight.

I just like them without frosting, just the cake. (cash register sound) - We're going to have three cakes in three cakes in one cake. - Pumpkin, walnut, apple. - Pum-pec-apple. - Oh, pumpecap, pumpecanple. - Adam was telling me before this, is there a rule not to eat something that is bigger than the size of your head? Too late, today we are breaking the rule! Because that thing is bigger than my head. - You got it? I'll stay with the other one. - This is what they actually use to cut the cake. - Oh yeah. First a little pumpkin, then a little apple. - Pumping pump. - Pumpkinapp, pump. - Bomb! - Greetings, Steven. - Health. (elegant music) - It's really good! - When you eat a smoothie, you are mixing bananas and apples and other flavors.

This is like the plain version of a smoothie. It's funny, because it started as a joke. That's when true creativity emerges. - Going in I knew we were going to eat three cakes, three cakes, but I forgot about the frosting component. - Yes. - So not only is this the biggest hit of cake flavors, but the best frosting, possibly, is cream cheese frosting. - I want to try the pecan pie alone. (elegant music) - Wonderful, yes, you never get bored eating this cake. There is always another flavor to return to. But just like in 3.14, there is no fundamental conclusion to this pie. (Steven laughing) That's how pi works, right, it's been a while.

Adam, would you like to try the pumpca-papple, pump? - Bomb! - Pumping pump. (laughing) What are you doing? - I must admit that you may have won me over with this episode. Pie take the cake for me, no I'm just, butyes, cake. Which cake was worth the most for its price? - For me, the most worthwhile pie was the slice of pie from Pie 'N Burger. It is the last chapter of a delicious book called "I just ate a hamburger." - My winner is worth it, Underbelly. We have cake and cake in a cake. -Hot, crispy, delicious filling, and if you went back there, regardless of the filling, it will be a great pie. - But shout out to pumpkin pie.

Bobby, you figured it out! - You did it. - It's like landing on the moon. - Special valueIt relies on pumpkin pie. Adam, who is your winner? - Ooh, we're at the hotel, it's time to sleep. Is it coming up next week? - We are vampires. - No, we're eating pho, actually we are right now, but you'll see it next week, preview alert! You have been asking for it. - Have you been asking about that? - Let's take a nap, get rid of the bad puns, you'll see us next week. (laughing) - Oh yes!