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

Hopefully it won't turn into brussels sprouts oh honey come show her how to

make

it ugly we don't have time to fuck yeah I won't be the last thing at that table. I swear because in the youtube comments people say how come Clara never travels I have a conspiracy that's the only reason it's a conspiracy theory that's why we go together so the question is not what kind of cake but how many times yes and also vote who loves pumpkin you don't like pumpkin pie at all i'm in my favorite it's not that disappointing whose favorite good even when it's just my family and i like it i'm the picky eater it's not surprising but like i could refuse to choose, so even when it's five people for Thanksgiving, I

make

three pies and pumpkin, yeah, how does pumpkin win in that scenario? yes, yes, and I grew up it was my favorite.

I just get in trouble for eating too much, so I love it cold. In a pilot way. I don't necessarily want to commit like it's not the experience I've been hybridizing really better I don't know if you could play that's because the surface of the pumpkin pie is like nothing is happening and even though the only good part of the pecan pie is the ultimate , yes, can you do something else with that circle as if it were your pasta? wouldn't work with me on it, I'd love to, I just claimed it, sorry no, it's my favorite thing to do. right over the envelope oh jesus oh hello retro - tell us cause they knew i wouldn't be mad why Before we win the reward they'll tell me we're going to Denver and stay there for two nights.

Oh my gosh this one came with the cake. Wait when the contest is at 4 p.m. tomorrow we have to have the

perfect

Thanksgiving pie recipe and make two extra pies - what's the price with all the first place we lost on the prize? Denver that's where we right guys are

making

pumpkin pie we already decided not to but a pumpkin pie doesn't have a lid but wait are you talking about you want me to enter a pumpkin pie during a summer pie contest with everyone the other summer ever will win i'm walking into a pirate area cake that's what i'm doing wheat bread says untagged or mislabeled items i'm getting this will be disqualified cleric good luck i'm going to walk and get it i can the italian ice crowd but you once won a cake contest.

I have a truth, all right, Claire, all right, read it. Brad got a little tricky with all the competition there. regardless we are all we are all going to be winners in this entitlement just make it the

perfect

height for us and what we are going to present and if we win we win if we don't we don't do well so let's focus on what we we want to do with

making

the perfect cake for things yeah okay even though let's focus okay thank you Rita mine walnut walnut with praline I hate it. okay bourbon yeah let's say yeah bourbon I love going blind yeah big time especially with people because we know we're doing a bottom soggy single bark. the soggy but sweet inside is a question mark, it's like what kind of sweetener is in brown sugar and which maple.

I like a bit of maple, maybe a bit of brown sugar. thoroughly testing every crust under the sun i think i should use a tried and true pie crust that we have that we could be buttering yeah because i made one for this deep fish apple pie a couple years ago and then that was used crust recipe and a lot of different ones like extra pine I think Rafal it could be really good it's like a nutty and tasty yeah so let's try that according to the base pie you know it's more than you said we used a bunch with it started with the apple pie yeah oh rick man look what he used with a blueberry pie which was fantastic ok remember let's make the dough first so we can say we can get it in the fridge yeah , do you want to incorporate a little rye flour into this?

I think we should have some nice nutty for itself, so if there's three and a half cups of flour total, I think we should do half a cup, I water it, and, okay, half a cup of rye, three cups of flour for everything. use. local, this is from New York state, yes, thanks for bringing the goods. and what I love about a cultured butter and it adds a great nice nutty flavor and like a little tank yeah so before the butter crust we want it to just be a flavorful butter and I like this one too because this butter is pretty high fat content ok the higher fat content just makes the crust flakier or more tender we were told the crust is very important to this competition its not the battle its like the bread of a sandwich, it has to be the perfect cake.

I'm going to chill this to firm it up because it's a little soft, it's been out at room temperature for a while I think different sized pieces of butter are very important for pie crust because it's a regular texture that gives you all those great layers, so we want to chill it so let's use some of this ice water just cover the ice I'll just chill it and then measure from there so we're going to set this aside and leave the vodka cold the alcohol in the vodka helps to hydrate the flour and gives it a workable dough but gluten only forms in the presence of water so the less water you add the less gluten the more tender the vodka idea crust you just got something more tender when you use it as a liquid it's ok firm enough ok so the butter goes in we don't need to do it with people if you want to quickly break the butter into pieces so I like to leave a few bits like big and chunky Moso Want the gorgeous pea-sized chunks of butter?

I'll leave them a little bigger than that. It was quick for two people. im trying to add as little liquid as possible to bring this together this is you your way to avoid over hydrating everything a little bit of rye really changes the tracking yeah and that will also change how the flour hydrates to the job we're ready to wrap and kill it feels good when you put it in a square so when you roll your rectangle but you'd just like to square it on the edges and spread it out it helps yeah so when I put it in the plastic I like to use a rolling pin or sometimes just the heel of my hand to flatten it out and force it into all the little nooks and crannies of the plastic.

I think it helps to bring the dough together in one piece so it's easier to roll out and I think it also forces the flour to hydrate more evenly, it's good. that you also see these little areas of butter you want those inconspicuous bits of butter in the french stuffing plan olivia flying into livi's classic yeah perfect let's make libby's such a good canned good there's no reason to they already did hard work in a way and that's already cast it's like super soft low water content so it makes a great pumpkin pie filling and i thought we should use the famous pumpkin pie recipe on the back of Libby's skillet as a base.

These are the proportions in a flan. the filling is like yes like how much dairy how much egg how much sugar how much do you make small altercations well alterations what I say multiplications yes yes it smells good we have the only case is just the pumpkin and tonight and tonight I want to enrich it with an extra yolk just look sometimes pumpkin pie can be read as being baked mash is very important in a pumpkin pie nice flight you have to slice it happy able to hold this meat the point they need your point really straight sides i hope a little object oriented programming no, yes, it couldn't, it couldn't work well, yes, there's something a lot, it's going to be a loose fill.

Carnival is pretty strong, so maybe that's the half teaspoon of it. ask for 1 teaspoon of ground ginger. I'm going to add a teaspoon to make two total. Go ahead and add that and then 2 teaspoons of cinnamon. If that is all. that's right, yeah, that's good, mix that up. I'm going to grab molds for us to try. Okay, that's the filler. You know what we don't add is nutmeg. I don't present you with a cherry right oh yes we are oh really yes we are oh I got it Brad don't worry about it he's fine happy about nothing oh that's all it's good but I usually get in trouble for eating too much baklava my bodies too they gotta do it because i would eat it non stop really like i had like four times i'd be sneaking out to get cold from the fridge you always cut a little sliver off yeah yeah and that's like who ate half the cake it was bread we should focus on the key , the rest of the filling no bake, focus on the walnut because t it tastes amazing as it's going to be delicious let's bake it like you say see if we're happy if we want to tweak this yeah and then once we're happy with our base, we can say here that we could play the fool. a little bit with the walnut so we should probably start twisting some walnuts as well yeah that's nothing no more salt but maybe we'll do some salt at the end just a little juice ok so It's been half an hour, this guy is ready to go. so the edges are puffed up probably baked a little hot they are pulling the table tbh ok we should point out they look on the outside they are like the outer ring is starting to like the firm set up yeah i needed a Rose a bit I think. it's fake too hot too hot so we have to wait for it to cool down a bit more until we can try it but first we thought about how we're going to basically do this pecan topping on the squash yeah yeah that works yes that's fine. so the idea is to achieve something like this and then put it back in the oven so that time is going to be complicated, it's like and at what point do we take the cake out and put the nuts on it?

I can taste it on the outside, where it's actually very good. I love it. Glad I chose the cream yum ok so this is the crust. It's you, chilled in the fridge. It hasn't been a full two hours, maybe even more like an hour and a half. but you can see how much it firmed up like it was a smoother dough when it went in and now everything is hydrated it's like a dramatic transformation of the texture which I think also has a lot to do with the vodka yeah so this is enough for two crusts so I'm going to cut it in half okay so now I'm going to roll it out and I want to make it into a nice long slab so I think for a nine inch pie pan it relates to a round of about 12 or 13 inches so this looks good and now it's softening up we'll see if I can get a roll roll it right that's the platform What can we pass?

This is very forgiving. No, I mean you can fix everything right. like let it slump don't stretch it to the bottom so now i cut about a half inch sticking out this is weird oh i think a lot of it is rye rhoda tells me to crimp it and i kind of agree with she, we've been impressed, you know it's not a very long old dough or a stretchy dough, I know, but I'm also worried that it will fall apart in the oven and have no structure, yes, before I bake this, I'll freeze it. how to put it in place I'm going to do what you did there so we also have a batter the same as what you just made just without the correct and this was all ice water not vodka great.

I like the idea. bourbon or what if it's rye and I like it you know and the stuffing and the rye is like a double ripe I doubt it le ripe hi another really good idea but you have to use rye that burger yeah that's what what i said oh i really wasn't paying sorry your intro and yes you hold it you folded it under the lip you told me to do what i meant under itself was like wow that's going to be hard to clean and slice what she's talking about , I'll pop that in the freezer the freezer I also like the freezer like a 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 do another blend or another filler mix all the same except we have the clove is it too present to add a bit? a little more brown sugar because I think everything could use a little sweetness.also adding 1/4 cup rye whiskey so we have to salt it yeah ok yeah ok that's a filling that looks good, we're going to bring our two frozen line pie plates, now we're setting up a blind bake. there's a lot of technique to this in these steps so we bake first we wait because you know the butter wants to swell up and make the crust really flaky so they dry out oh my gosh this is a nightmare waiting to happen no stay in the steel ball bearings ok thanks 20 mins later ok looks a little weird huh this is the reich rust with the vodka this rind isn't right something weird is like lack of water that's nothing is happening as it should so I'm taking out The weights then I put them back around 350 look at your flaky crust wait I can't see yeah oh yeah yeah it looks so good look at the flakes wait good,the crumble oh so I'm going to fill this we're going to have a little bit of filling left over because this isn't you know this is a pretty small pie plate wait that's a good amount okay okay I'm putting on the pie crust crumble so there's oatmeal we put in some sliced ​​almonds to keep with the almond theme there you go big yeah I think something a little high could be impressive for the judges.

I'd like you to know a good grandma, let me talk a bit so I'll have to. We'll have to get inside her head. Turn on the charm. We'll do a little. overcook yeah let's see the rest ok it means these are I know they ain't ready but let's show yours yeah oh no we got we got 40 times 300 on this yeah please don't me hurry we have time we can't afford a mistake so it's all bad i know it's true all mistakes happen when you're in a hurry oh

claire

OSHA i like this start also we don't untie the bread sure the Time moves with the energy you put there.

I don't get it you think it looks terrible no I like it I don't like the amount of liquid the nut should be like just even cold but those opinions went well out of the way ok let's check the other well so they look good the crumble is drowning we may want to cover the top of the crumble with aluminum foil at some point ok they go oh very funny yeah i feel like i took the painting seriously so i feel so good about the pumpkin pie here ok we'll be here forever no she's gonna have it clean so pretty good i think its her this pie looks like a winner a real beauty pop something that's no that's beautiful so this is the one with the right crust so this is our double rye pumpkin pie and this will be the one to enter the contest but basically we need two pie's to enter one goes to be judged and the other is going to be auctioned to benefit 4-h 4-h c lub for kids for their kids I'm not confident in the cake regarding the competition because who knows but other than that I'm proud of this end result it's so pretty no.

I love our pies, this one and the other pumpkin we have. Forget the competition. I think this is a great Thanksgiving holiday. Hey, fruit ice cream takes a little longer, so we're really hanging out until we leave for the airport, yeah. Pumpkin pie, bro, have you ever been to Thanksgiving? Well just cake stuck a bit stuck as they say oh the English yeah I was going to throw this out but yeah I know this wasn't the original game plan and because your lovely crust gets hidden yeah I think we see a chance with the reds reds break like this yeah i like your competition better you yeah i do looks better competition boom one who cares about denver so let's send this one to the competition and that's ok yeah who sends what i think cause you made this one and i made that one everyone sends pumpkin you send cherry i'm not donating it to the kids if i'm ok just fold it ok ok eh -eh, once we're sure they're totally cool we should wrap it we should wrap this in plastic wrap $75 so these cakes are nice and fresh we have to be out of here in about 20 minutes I'm calling you to get to the airport so we can get to Denver let's pack this up and hit the road beautiful Colorado we are s at the adams county fair the pies took flight here we are safe and sound as the two of us alright beautiful day let's meet Gloria.

Are you Brad Brad? Pleased to meet you. Hi Claire. This is a new kid who is very excited for the vintage cake competition. We could have a couple of winners. I'm not sure. I heard about the cakes that go across the plane. I hope so yes how long have you been a part of this cake competition at the fair well the couple have been around for over 100 years we have only had the pipe competition for three years and I was the original organizer and still doing it all. right keep it the pageant has doubled in size we have a panel of judges three judges per age group the judges are mainly mayors from different municipalities in the area county commissioners a district court judge and some global judges the crust the consistency of the filling flavor of the crust the the flavor of the filling and how the two combine each judge has a score sheet they will judge each pie then the three score sheets come together to code it's an exciting day for them the exhibit building follow me should have brought a better hat my my name is Brad Leone le Ong someone dropped their cake walking the line here so he's winning right there ok yours made it for sure let's take a look at the fee and kill a little time before judging and we'll see if he sees it far, see if we do. you got shot but i'll be really um flip three egg rolls please make sure the veggies get the change.

Look at the pocket. I have change. Alright. Look at the fudge that you are filling with fudge. ajun is not hot shooting is fine delicious dad good thank you clean the house goes one of the feed some of your fine animals here they are serious in all their staff do not waste time we have a copy of the score sheet that the judges fill out very official glory it was so nice he's going to let us create our robot well stuffed nice flavor a nice flavor not too sweet or too sour nice aftertaste nine crust has a rich flavor mixed well baked ingredients just the right amount of filling to the crust i think i eat eight here is the last category for the final 50% of the competition Nice overall flavor with the crust and filling complementing each other yeah I got it right yeah ten fifteen twenty thirty I'm going to say 25 I know that's not an option okay eighty one point five out of a hundred better i didn't go to school we gotta be yeah we'll take it it's an A in my book sure okay 81.5 we make a good team so do you think we are going to get a better score than we gave ourselves from the judges i hope we got less than 80 yea no then i have to get my book contract back we were just informed our PI was taken to the judge's table and is about to be tested and scored.

I have a stomach ache so nervous you can't don't look don't look I get very competitive and very nervous that's why I should never compete because I get psychotic when it almost seems cool he always here feels like liquid water on him maybe it's like have three custom rosco states no no no that's fair play fair play no bribing the judges john let's pick the winners maybe we'll be one of them and there's a first second and a third I think it's him is the parenthesis is ok and i think we had a good chance there but you know what the judges know what they're doing well i would feel really good about our pies i mean we did our best under the circumstances we have appliances that we didn't. we didn't we didn't place we didn't even get prettier ok i'm upset and happy at the same time i necessarily wanted to win i'm in i'm like our pin is really good i can't leave third place mmm nothing but hey you know what in the big picture yeah i'm Kinda glad cause I'm gonna feel like a jerk like we go out if we like one we're trespassers it's like a double edged sword cause after all that I like it away I know I feel useless I need a turkey leg too feel better you ate a turkey leg i need one no we losers don't have turkey leg paper i can't believe how many pies i made in my life we ​​didn't even put in world class pumpkin pie was

claire

world class i've eaten a lot of pumpkin pie and i love the pumpkin pie forget the cherry pie i didn't mean to do that it's about the pumpkin pie okay we got to a fruit contest with a pumpkin pie okay oh we didn't really win so let's focus on what we came here to do quiet on set please we have the final meal to get ready for Thanksgiving let's join everyone. the truth so Cape Cod so I'm going there here you go to Cape Cod do you think I'll meet the rest of the gang and we'll meet you up there there's no rush we'll be there exactly when we said we'd be there we'll be in a kitchen hot cooking on a beautiful summer day oh we know it's going well I'm actually very hungry