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

dough, it's all doughs, everyone is blind baking two simple doughs for the cherry to ride on the pumpkin and now Wade said to wait, we could throw in the nuts and we can toast. Oh God, let's do that, let's do it so that as much as you can, okay, let's do what's happening, okay, running like crazy, passed out, with a sense of urgency, which, although this looks great, I'm getting putting a little browning on the edge. I didn't get any colors I'm fine, okay, put yours back in, okay, this is the Reich rust, it looks great, although put it back in the oven, put it back in and put it back in, it will die high for a a lot of damn work, I don't know what, I hope you realize that Brenda got a phone call, so now I'm completely responsible for the four crusts, which are the different stages, I've done this first and then move down the line first.

I'm going to take the cherry pie crust off and remove the weights. Okay, now I'm going to egg wash the bottom of the RAI. I'll leave it in a few more minutes, so I'm going to take care of the bottom of my cherry for us. They are all important. I love all my pipes equally. This is Brad's walking crust. Still confused. These are baking soda. Come in and wash this guy. Then the press started to get a little inflated. I'm just pushing her. I got very stressed. I just know I was getting the crust so I caught up besides how dark the edges look, they look really good, it doesn't look like rye crust right? the right crust, maybe yes, look the brand, let's see, I'm glad I'm relieved why it's taking so long for your butt to color up nicely, I think this guy is done, yeah, so this is for cherry pie, it looks really good, what do you know? this one oh yeah egg wash yeah it'll be ready soon yeah it was good one layer now I'm just looking to get it ready yeah that's it there's good things happening here and now we're going to get in with the filling we're going to do it let's pour good this looks great good volume nice little swirl I mean it's cooking on the left yes I would see this egg wash you're good Boston rockin we're just increasing the time now well Brad I have a surprise for you let's put a layer of almond paste under the cherry.

Okay, before too. I don't want to get too involved with this. I don't want to burn mine. Look, does he look as panicked as he feels? yeah, what do you think, facilities ready, yeah, I'll give you another minute and then you'll be good at occupying the time, call me when, damn, we don't have time for this, okay, but this is the RAI, what do you think? Say something no, I'm not even listening to you, no one will know, yeah, that's the right crust, yeah, okay, so that cherry is hairy with Mike Radisson, no one will know, it was my fault, I wasn't listening to you at all.

Well, then we have two that are correct, so everything will be fine, except it's the wrong crust and it's really true, it's not for Thanksgiving, it's for charity, okay, let's fill them with cherries, okay, This is the sweet and sour cherry pie filling, which one is it? a little bit of topping we have sugar Claire cornstarch some hot spices almond extract vanilla extract lemon zest salt I think that's it, it's all ready because we don't have time to waste and then this is the crumble oh so I'm going to fill this . I'm going to have a little bit of filling left over because this isn't, you know, this is a pretty small cake pan, wait, it's a good amount, okay.

I'm going to put the crumble topping on it, so there's oatmeal. We put in some sliced ​​almonds to keep with the almond theme. you're going big, yeah, I think something a little tall might be impressive for the judges, look, I have a lot, I do well with old ladies, we'll like it, you know, a good grandma, let me talk a little, so I'll have to do it . we're going to have to get into his head, turn on the charm, we'll do some, I think it's ready and let's watch it together, yeah, overcook, yeah, let's check the rest, okay, it means these are, I know they're not ready, but come on. show yours, yeah, oh no, you got, we got 40 times 300 on this, yeah, please don't rush me, we got time, we can't afford to

make

a mistake, so it's all bad, I know it's true , every mistake happens when you rush, oh, it is.

Claire OSHA I like this start. Also, we don't untie the bread. Clear time moves with the energy you put there. I don't understand. You think it looks terrible. I don't like. I don't love the amount of liquid. the nut should be even cold, but those opinions were correct, okay, let's check the other one to

make

them look good, the crumble is drowning, we may want to cover the top of the crumble with aluminum foil at some point. - it's okay, they're going very fun, yes, I feel like they take the painting seriously, so I feel very good about the pumpkin pie, it's okay, we'll be here forever, no, you'll have it clean, it's so pretty, how about it?

TRUE? I think it's her, this pie looks like a winner, really beautiful roll, some of that, 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 who will participate. in the contest, but basically we need two cakes to enter, one will be judged and the other will be auctioned to benefit the 4-h 4-h club for your children. I don't feel safe in the cake. I respect the competition because who knows, but other than that, be proud of this end result, it's so pretty, no, I love our pies, this one and the other pumpkin we have, forget about the competition, I think this is a great Thanksgiving holiday.

Hey, fruit ice. It takes a little longer so we're really just hanging out until we leave for the airport, yeah it's pumpkin pie bro have you ever been to Thanksgiving? Well, just the cake got a little stuck, as they say, oh the English, yes, I was going to throw this away. out there, but yeah, I know this wasn't the original game plan and because your beautiful crust is hiding, yeah, I think we see an opportunity with the Reds, the Reds break like that, yeah, I like the competition better yours, you, yes, yes. looks better, competition boom, one who cares about Denver, so we'll send this one to the competition and that one, okay yeah, who sends what I think 'cause you made this one and I made that one, everyone sends pumpkin, you send cherry , not me.

I'll donate it to the kids if I'm okay, just fold it, okay, okay, uh-huh, once we're sure they're completely cool, we need to wrap it, we need to wrap it in plastic $75 to make these cakes look pretty. and great, we have to get out of here in about 20 minutes, I'll call you to get to the airport so we can get to Denver, let's pack this up and hit the road, beautiful Colorado, we're at the Adams County Fair. The cakes made the flight here, we're safe and it sounds like the two of us. Okay, beautiful day, let's go meet Gloria.

I'm really excited about the old cake competition, we might have a couple of winners. I'm not sure I've ever heard of cross-plane cakes. These will be good cakes right, yes I hope so, yes how long have you been a part of this cake contest? at the fair, well the couple has been around for over 100 years, we've only had the pipe competition for three years and I was the original organizer and still do, okay, keep in mind that the competition has doubled in size, we have a panel of judges three judges per age group the judges are mainly mayors of different municipalities in the area county commissioners a district court judge and some global judges the crust the consistency of the filling the flavor of the crust the flavor of the filling and how they combine each judge has a scoring sheet they will judge each cake then the three scoring sheets come together to code it's an exciting day for them the exhibition building follow me I should have brought a better hat my name is Brad Leone le Ong anyone any time he dropped his pie walking the line here, so that's winning right there, yours did it for sure, let's check the rate and kill a little time before we judge and we'll see, you'll see how far away, we'll see if they shoot us, but I'll be really um, flip three. egg rolls, please make sure the vegetarian keeps the change, stare at the pocket, I have change, okay, look at the fudge you're stuffing with fudge, little fudge cone, there's never a boring moment in the coal, cajun, it's not hot, throw it away, it's good, delicious, dad, well, thank you, clean the house. we are going to feed some of your fine animals here, they are serious with all their staff, they don't waste time, we have a copy of the score sheet that the judges fill out, the very official glory was kind enough to let us create our robot, okay, filling with the pleasant flavor a pleasant flavor neither too sweet nor too sour pleasant aftertaste nine the crust has a rich mixed flavor of well-baked ingredients the right amount of filling to the crust I think eight here is the last category for 50% end of the competition Overall pleasant flavor with crust and filling that complement each other, yes, I did it: yes, ten fifteen twenty thirty, I'm going to say 25, I know that's not an option, okay, eighty-one, five of each a hundred, it's better that I didn't go to school.

It has to be - yeah, we'll take an A in my book, sure, okay 81.5 we make a good team, so do you think we're going to get a better score than the judges gave us? I hope so. below 80, yes, no, then I'll have to get my book contract back. We have just been informed that our private investigator has been brought to the judge's table and is about to be tested and qualified. I have a stomachache, I'm so nervous you can't, don't just stare. I don't look at him, I get very competitive and very nervous, that's why I should never compete because I go psychotic when he almost seems cool, he always here feels like liquid water, maybe it's like having three custom Rosco states, no, no , that's fair play.

Fair play, no bribing John's judges, we will choose the winners well, maybe we will be one of them and there is a first second and a third. I think the group is good and I think we had enough chances there, but you know. what the judges know what they're doing, um well, I would feel really good about our cakes, I mean, we did the best we could under the circumstances, we have appliances, no, no, we didn't place, we didn't even get prettier. Well, I'm upset and happy at the same time. I necessarily wanted to win. I'm in.

I think our pine is really good. I can't leave third place. Hmm, nothing, but hey, you know what's in the big picture, yeah? I'm a little glad because I'm going to feel like an idiot, if we go out, if we like someone, we're intruders, it's like a double-edged sword because, after all, I like being away, I know I also feel useless. I need a turkey leg, feel better, you ate a turkey leg. I need one, no, we losers don't have the role of turkey leg. I can't believe how many pies I've made in my life, we didn't even put in the world class pumpkin pie.

World class Claire I have eaten a lot of pumpkin pie and I love pumpkin pie. Forget cherry pie. I didn't want to do that, it's pumpkin pie. Okay, we came to a fruit competition with a pumpkin pop. Okay, oh, come on. I didn't really win, so let's focus on what we came here to do quietly on set please, we have the final meal to prepare for Thanksgiving. We're going to gather the whole truth and then go to Cape Cod, so I'll go there. Go to Cape Cod, do you think I'll meet up with the rest of the gang and meet you there?

There is no rush, we will be there exactly when we said we will be there. Being in a hot kitchen cooking on a beautiful summer day, oh we know, it's going to be sweet. I'm actually very hungry.