- Hey everyone, it's Barry here,
welcome to My Virgin Kitchen.
I hope you are well.
Today we are testing a gadget that I am extremely,
extremely excited about.
Ugh.
Because this is an electronic pie maker.
Oh yes, someone sent me a link to this,
I think it was about a month ago,
and it arrived, it's taking up a lot of room
in my office so it gets priority.
It is a ceramic stone-coated nine-inch family pie maker.
Ceramic coated, perfect results, three-year guarantee.
And you see this delicious-looking apple pie right there?
That is what we're gonna do today,
we are gonna make an apple pie
in a pie maker.
Sometimes I get vibes where I'm thinking a gadget
is gonna be good, it's gonna be bad,
you just get this thing.
And for me, I feel like this is gonna
smash it outta the park, it just looks good.
But there's only one way to find out.
Just before we start unboxing this
then have a little look and get crackin',
my good friend Stuart Ashen has successfully
crowd funded the sequel to his movie,
Ashens and the Quest for the Gamechild
and I am in the sequel.
Because I can act?
There's a secret perk, link is in the description
down below, there's only a few spaces available
where you can come to London and cook,
well, I'll cook for you.
But Stuart will be there as my sous chef
and you can dine with us and have some chat,
maybe even watch Star Wars or something like that.
But if you fancy checking that link out,
it'll be in the description below.
And if I can do a thing in the video too,
check it out, all right?
All right.
See, even the way it's boxed, ooh,
safety and instruction manual.
I'm skipping past all the health and safety stuff
and going straight for the recipes.
Yeah, cherry pie, apple pie.
I wanna do a clear cherry pie, I might do that next week.
Pumpkin pie, steak and ale pie.
You could do any pie you want.
It's not an iPie, as someone just tweeted me,
that's very clever.
But I like the way this is boxed, it feels,
it feels good,
but at the same time it could be one of those
generic green light, red light, which I think it has on it.
Yes, it does.
Is it just simply a sandwich toaster thing
where they've changed the insert,
rather than being able to put bread in it
you just put a pie cruse in it?
Or is that genius?
As always, I'm not being paid to do this review.
If I ever, ever am, I will tell you but that's very rarely
the case because of my very honest reviews about it.
Sometimes a bit clumsy.
English socket there, for any of you international viewers,
that's what a British socket looks like.
Basically, you put your tongue.
No.
It was like 70% box so far.
There's this thing which I believe
is actually a pastry cutter.
Hello.
A pastry cutter so you can actually get a decent,
accurate size for the pie.
Does that go up, yep, all right, cool.
Ooh, nice.
This is ceramic, it's got the old crimp on it.
I really wanna say crimp my pie,
like Pimp My Ride? (applauding)
Little plastic thing off.
It's not a very long cable on it.
But other than that, it's pretty robust, I quite like it.
So I'm gonna give the old ceramic plate a wash.
And we're actually gonna go all out.
I don't know if any of you guys ever season your pans
but apparently we are supposed to season this.
So a little bit of oil and then wipe it clean.
So just literally a smidgen.
Actually, half my fear of this
is how we're gonna get it out.
There's gonna be this lovely warm pie
and I've got this vision of it flopping everywhere.
All right, just, it seems pretty straight forward
in that we use this, it's actually got two grooves,
you see the groove there?
So there's a slightly smaller lid and the wider bit.
So the wider bit, apparently, is calculated enough
for the base, the bottom part.
It's got slits in it so you an actually,
as you cut it, you can maybe overlap it a little bit.
And the smaller bit would be the lid.
Now pastry, sometimes when you fill, a pie for example,
with filling, it can sort of lower down
so I'll be interested to see how this works.
Might have to press it a little bit into the mould.
But other than that, I think we're ready to go.
For the pie I'm gonna use some ready-made shortcrust pastry,
you can easily make your own but today
I'm gonna make just the filling.
In fact, we've actually got all the ingredients
for their apple pie which also contains blueberries.
I've never had an apple pie with blueberries in,
I've done it with raisins and stuff,
but we've got cinnamon and nutmeg, all that stuff here.
So without further ado,
let's quickly make an apple pie filling.
(calm instrumental music)
All right, so my pie filling is just cooling down,
I'll drain it off so it's not too wet for a sieve in a bit,
but you don't need to worry 'bout that.
I'm not sure why they said about adding the blueberries,
they got squished but it's made them a nice red colour so
my green apples now look like red apples.
The smell is amazing, I'm sure it will taste good.
They're nice and softened,
let's get the pastry into this.
(vocalising)
It does say to make sure it's not too thick so I think
that should be about right.
Just don't want it to stick, you know?
So this is our bottom one.
You press that in.
All right.
Oh, that comes away really nicely.
I'll reuse that to do the top.
Oh wow.
Can you see the lines on there that it's done?
You see the lines?
Yeah, that apparently helps to sort of tuck it in.
So let's do that.
All right.
Oh, that's quite good, yeah, the cut marks
make it so you can sort of overlap it a little bit
and it does allow for a little bit of shrinkage.
So I'm just gonna try and make sure that it's
sort of evenly stacked around it.
See?
(laughing)
So now we need to add our filling in.
All right, oh, these apples are so soft,
they smell amazing, but I really like the colour
the blueberries have done to that.
When I was cookin' those apples up earlier,
it did feel like quite a lot but they do
sort of shrink down to size.
Yeah, I think that might be slightly over
three quarters full but I'm not gonna go any more than that
and I've got quite a lot of the filling left
so maybe I can make two pies.
All right, so the top groove.
(laughing) Look at that!
Okay.
Oh wow,
so apparently,
we just give it a little press
in to seal it, because it should crimp it for us anyway.
So normally I would like egg wash this to help seal it
but the crimp should do it.
I'm just gonna follow the instructions generally
on the packet because it has said not to pierce the top
and I would normally do that.
Just got some beaten egg here.
So I'm gonna give it an egg wash
so we can kinda help to seal that in.
But this is more for a colour thing, really.
And also we're gonna sprinkle it with some sugar
so that'll help it grip to it.
This is up there with the strangest pie I've made,
other than the clear lemon meringue pie, actually.
Yeah, I might be doin' a clear cherry pie next week,
Or if you've got any ideas for other clear pies,
I just thought the idea of a cherry pie
with a clear base but with the cherries on top
might look really cool when you slice it.
Shake some sugar on top.
Oh yeah. (chuckling)
And I think we're ready to cook it.
The only down side, for me, so far is that on their box,
for example, they've got an actual like leaf on their pie.
So you can't do that, that would be amazing
if you could imprint that.
I suppose I could cut a leaf out, couldn't I?
All right, granted it's not the best leaf in the world.
I'm gonna leaf it right there.
Hey!
But it does have a curved top on here so I'm hoping
it's going to work.
Cook for around 25 to 30 minutes
in the pie maker or until golden brown.
I don't know why but for some reason
I thought this was gonna take like five minutes.
But no, it is a pie.
Let's do it, I've got some tidying up to do anyway.
So down this goes.
Need to put some weight on that.
Oh, and clip it in, okay.
I think we just crimped our pie.
Power on, watch for the red light.
Oh yes, red light, because obviously you don't want
to pre-heat it and then try and build your pie,
you'll be like... (gasping)
So yeah, that's it, I'm gonna probably keep my eye on it,
give you a little update in a minute,
but it should take, as it says, 25 to 30 minutes.
So the light is still red at the moment,
it'll alternate between red and green as it cooks,
just like a sandwich toasty maker,
it's just all about the cooking time now.
It's just the way that it maintains the temperature.
But a little bit of housekeeping,
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We are five minutes in and it is sizzling away now
and the thing that I've got
is I don't know, I wish it had a see-through lid
or a little peephole that I could just see
what the colour, what it's doing.
I've got this fear that I'm gonna open it up
and it's gonna be this black pie.
Like burnt to a crisp.
It's smelling good.
It's kind of moaning.
But I just wish I knew what was goin' on in there.
We're just gonna play it as it is,
just take it straight up and hopefully do
what most of you guys would do.
All right, we're now about 15 minutes in.
That initial craziness,
there's still a bit of smoke coming back, actually,
but it was mental at the start.
But now, it's all right.
I hope my leaf's gonna survive though.
All right, just about to hit 20 minutes
and it's started to bubble quite a bit.
Boston, Amy, you got any tips?
Brilliant.
Look, see?
I think it sort of burst,
some of the filling's coming out the sides.
(bubbling)
I'm gonna have a look.
Ugh!
That's kinda...
That's kinda worked.
It's burnt the top bit.
Should we give it like another minute?
Yeah, I'm not gonna overdo this, I don't think.
I'm gonna burn the top.
(sizzling)
Yeah, some of the filling's starting to come out the sides,
I think I'm gonna turn this off, I'm gonna go for it.
(bubbling)
Wow.
That is insanely hot.
But I quite like it.
That's got like a nice, if I had an apple pie like that
with a nice sort of, do you know what I mean,
when so sort of caramelise something?
Not burnt.
There is, the leaf looks a little burnt.
But like the really golden brown edges,
that little bit of extra flavour?
And the cool thing is now, because there's still heat
in the bottom plate, it's gonna warm through,
because I'm gonna let it cool down completely in there,
it's just this top plate is not gonna scorch the top
any more.
This sugar filling right there, if I touch that,
it's gonna be like putting my finger in a volcano.
Insanely hot.
So...
Just leave it here forever, can we just eat it out of this?
(vocalising)
And get under it.
Yes! (laughing)
I think it's gonna come out!
Right, let's do it, all or nothin', folks.
It all just feels a bit weird
'cause there's a socket lyin' around.
Ah! (laughing)
Pie.
3.14, no?
Something.
Pie.
Look, it's actually cooked on the sides as well.
Yes.
(grunting)
Oh, yes!
Oh, yeah, the actual bottom is cooked nicely as well.
And it's all gone nice and squishy and compact.
(growling)
(whistling)
This is actually really, really good.
Get a load of that.
I mean, I think my mixture might've been
a little bit too wet, but this has massive potential.
I really like this.
Oh my word.
That is great, it's cooked it through.
It's just a pie, but it's actually blown away
my expectations, this is actually a really good gadget.
And as you know, that doesn't happen that often.
They're either amazing or they're pretty pants
and dangerous.
So there we go, the Tower, I'm sure there are
other brands available, ceramic pie maker is amazing!
I really, really like it.
So don't forget to have a Barry-thon now
and check out the rest of the gadget videos.
If you've seen any cool gadgets,
just like someone spotted this one, get in touch.
I'll get 'hold of it and we'll have some fun.
(clattering) Bye.