John: WELCOME BACK TO
"LIVING 808."
IT'S NATIONAL PIE DAY.
WHEN YOU THINK THE PIES, YOU
THINK OF FOLKS AT HAWAIIAN PIE
COMPANY.
WE WANT TO KNOW HOW TO MAKE A
GOOD PIE FILLING.
Kathy: WE INVITED ANDREW,
THEIR OPERATIONS MANAGER.
THANKS FOR COMING M NATIONAL PIE
DAY.
YAY.
TELL US WHAT'S NEW AT HAWAIIAN
PIE COMPANY.
WE JUST GOT OFF OF A VERY
BUSY HOLIDAY SEASON.
WE'VE BEEN GETTING BACK INTO THE
SWING OF THINGS.
FOR JANUARY, WE HAD OUR FLAVOR
OF THE MONTH BEING OUR DUTCH
APPLE.
OUR TRADITIONAL APPLE FILLING
CRUMBLE.
STREUSEL.
Kathy: I USED TO WORK AT
YUM YUM TREE.
A WAITRESS.
DUTCH APPLE PIE.
I'M TELLING YOU YEAH.
John: AND LOOK AT THAT.
WE'RE SEEING IT ON CAMERA.
PEOPLE LOVE CUTSR CUSTARD.
WHAT DO YOU NEED?
NOT MUCH.
CUSTARD IS ONE OF THOSE SIMPLE
PIES YOU CAN MAKE WITH
EVERYTHING WE HAVE HERE.
John: HOW DID YOU LEARN TO
MAKE IT?
MY GRANDFATHER.
HE'S THE MASTER.
I LEARNED EVERYTHING FROM HIM
AND MY FATHER.
THEY'VE BEEN KIND ENOUGH TO
PASSION DOWN THEIR KNOWLEDGE TO
ME.
THIS BECAME MY FAVORITE THINGS
TO MAKE.
John: PASS IT ON, JEDI
MASTER.
Kathy: LET US NOW IF YOU
HAVE ANY SPECIAL TRICKS.
THERE ARE A FEW.
CORNSTARCH.
PUT THAT INTO THE BOWL.
WHAT YOU WANT TO DO IS
INCORPORATE THIS FIRST.
YOU'RE NOT GOING TO USE THIS
ENTIRE -- THIS IS MILK.
YOU'RE GOING TO POUR SOME.
Kathy: WHOLE MILK?
YOU CAN USE WHOLE MILK, CREAM
IF YOU WANT.
Kathy: HAVE YOU TRIED IT
WITH ALMOND MILK?
I HAVEN'T.
I TRIED IT WITH COCONUT MEDICAL.
CAME OUT PRETTY WELL.
YOU WANT TO INCORPORATE ALL OF
THAT SO YOU DON'T SEE ANY POWDER
AFTER.
YOU CAN ADD IN SOME EGG YOKES.
John: ABOUT HOW MANY?
DEPENDS ON HOW MUCH UP TO
MAKE OR HOW MUCH CUSTARD YOU
WANT TO MAKE.
IF YOU WANT TO GO FOR BROKE AND
MAKE A WHOLE BUNCH.
John: OF COURSE.
GO FOR BROKE.
CRASH ALL.
John: YOU SELL CUSTARD
PIES?
WE DO TARTS.
THESE SMALLER ONES.
John: PERFECT.
GOOD FOR THAT SIZE.
CUSTARD WAS A DIFFICULT PIE TO
MAKE.
THE BAKING PROCESS.
CHALLENGING.
Kathy: REALLY?
WHAT YOU WANT TO DO -- REASON
WHY YOU SAVE SOME OF THE MILK IS
CLEAN UP THE EGGS AND STUFF LIKE
THAT.
John: HE'S A SMART FELLA.
PRO TIPS THIS.
Kathy: NICE.
WHILE YOU'RE WHISKING ADD THE
SUGAR.
LIKE A PINCH OF SALT AS WELL.
ALWAYS GOOD TO HAVE A LITTLE BIT
OF SALT.
AND ONCE YOU GET THAT GOING, ADD
IN THE RE REST.
John: YOU'RE USING A LOT.
A QUART.
YOU WERE TO DO NINE INCH PIES
THIS WILL GET YOU THREE.
A SMALL ONE, MAYBE 20.
John: MY GOSH.
WOW.
YOU GUYS -- BY THE WAY,
YESTERDAY WAS BLONDE BROKEN NIE --
BROWNIE DAY.
AND I BUTCHERED IT .
WE WERE TALKING OFF CAMERA.
YOU SAID IT COULD HAVE BEEN THE
DARK BROWN SUGAR.
COULD BE.
John: WE'RE GOING TO SHOW
YOU WHAT THEIRS LOOK LIKE.
Kathy: WHAT WAS YOURS?
John: LOOK LO LOOKED LIKE THAT.
GIVE ME TINS -- TIPS ON THE
CUSTARD.
WHAT YOU HAVE HERE, IT'S
DONE.
SOME PEOPLE LIKE IT TO BE MORE
COLORFUL.
YOU CAN ADD SOME FOOD COLORING.
YELLOW.
John: LOOKS RED.
THERE YOU GO.
Kathy: MAKE IT A DEEPER
YELLOW.
YEAH.
John: THAT'S A COOL TRICK.
HOWEVER YELLOW YOU WANT TO IT
BE.
ONCE YOU GET THAT GOING, IT'S
PRPRETTY MUCH DONE.
YOU CAN TAKE THE SCRAPER OR HAND
SCRAPER.
UP TO YOU.
John: ALL RIGHT.
BASICALLY, WHAT YOU WANT TO
DO IS TAKE OFF ALL THE BUBBLES.
Kathy: OH.
GOOD TIP.
WOW.
AND WHY DO YOU DO THAT?
SO WHEN YOU ARE BAKING IT IF
THERE ARE BULK -- BUBBLES, IT'S
GOING TO TURN.
IT'S HARD TO GET IT WHERE
THERE'S NO BUBBLES.
YOU'RE GOING TO HAVE SOME BUT
YOU CAN ELIMINATE AS MUCH AS YOU
CAN.
John: COMING UP IN A BIT,
WE'RE GOING TO END UP HAVING A
PIE EATING CONTEST COURTESY OF
THE HAWAIIAN PIE COMPANY.
IS THERE ANYTHING COMING UP IN.
IN FEBRUARY, WE'RE RELEASING
OUR -- BRINGING BACK ONE OF OUR
POPULAR FLAVORS, STRAWBERRY
LYCHEE.
IN APRIL, WE'LL BE HEADING OVER
TO THE BIG ISLAND AND
PARTICIPATING IN MER MERRIE MONARCH.
THAT'S OUR HAWAIIAN PASSION.
John: AND YOU HAPPENED TO
BRING IT ALONG.
WE HAVE A SUPER HUNGRY CREW.
Kathy: YOU'RE GETTING TO
KNOW US REALLY WELL.
John: THANK YOU SO MUCH.
WE APPRECIATE YOU BEING HERE.
YOU WANT TO STICK AROUND FOR THE
PIE EATING CONTE?
OF COURSE.
John: COMING UP, WE'RE