And now Elaine and Amy from All About Pies are here in the kitchen to bake a pie with
me.
What kind of pie are we going to bake?
We're going to do a cranberry/raspberry pie for the holidays.
Oh, wonderful.
Is this a new one for you?
Yes, it is.
We haven't made this before, but we thought this would be a good accent dessert for turkey
and -- Yeah.
Wonderful.
And during the holiday season, you make hundreds of pies, right?
Yes, we do.
And you have a system, I understand.
So, Amy, I know that you are in charge of dough.
So why don't you get started?
I am.
And what kind of fat do you use in the dough?
We use vegetable shortening.
Okay.
Mm-hmm.
And usually what I do is I try to start out with a circle because hopefully, then, you'll
get a circle for the pie tin.
Right.
And you like your dough to be cold when you start.
I like it chilled.
Yes, definitely.
And if it -- I add more flour if I need to, as needed, and I turn it several times, trying
to get that circle.
Right.
And what's the secret to good pie crust?
Oh, not to overwork it and -- You want the shortening to stay in pockets
so it's nice and flaky.
Exactly.
All right.
And now I'll have my pie tin.
Are you looking for this?
Yes.
Great.
I'll fold it in half, center it in the pie tin, and fold it.
Perfect.
And then Elaine will take it from there.
All right, Elaine.
You're in charge of filling, so show us what you're going to do.
We use 3 cups of raspberries and there's a cup and a half of cranberries.
You use about a cup and a fourth of sugar.
I need to leave a little bit in here.
A quarter cup of flour.
And about a half teaspoon of almond flavoring.
Oh, nice.
Just mix that up.
Now, I know your mom kind of got this started with making a few pies to sell, and then it
took off from there, but it really took off because your kids prefer pie to cake.
Yes.
Yes, they wanted that for their graduation, my two boys did.
All right.
And then as a sister, you got pulled into this endeavor, as well.
I did.
Wonderful.
All right, and so now we're back to the top crust?
Yes, we are.
And now, yes, we'll make the top crust and we're going to -- for the holiday, we're going
to add some little star shapes and cut out some of the pie dough, add a little different
look to it.
Wonderful.
And, again, your mom sort of started this whole thing.
But she taught you how to work the dough and how to flute the pie, but she said you do
this wrong?
She said I do only because she was standing across the table from me when I was doing
this.
So when it came time for fluting and turning the tin to flute, I was doing what she was
doing, mirror image, though.
So you do it backwards.
So I do, I do.
And we're going to cut pretty little stars in here.
Nice.
Kind of adds a little bit to the pie, and I'm going to take that out and I'm going to
take those out without tearing the rest of the crust apart.
And I actually did that.
Hooray!
All right.
Lay it on top nicely.
A lot of people want to cut off the edges, but you want it folded under.
As long as there is not too much, which this really is pretty good amount.
So I'm just going to roll that under.
Wonderful.
And this is where I did the mirror image of what my mother did and so we turn the pan
differently and I flute differently but I kind of have this little style of doing this
and after I get it all rolled under I'm going to press that down.
Okay.
Make sure it's all sealed nice and tight so none of the fruit seeps out.
And then I start crimping.
Let's put that -- I need to put a little bit of sugar on the
top.
And put it in the oven.
Mm-hmm.
This just adds a little bit of sparkle to it.
And you bake that for an hour?
Yes, an hour at 350.
Mm-hmm.
And, fortunately, we have one that is made all ready to go.
We'll pull that out.
It looks like it's browned nicely.
Oh, that is beautiful.
But not over-brown.
Lovely.
I'll get the door for you.
All right.
Thank you.
And, of course, that is rocket hot, so we have to let that sit for a while, but it is
so beautiful.
Elaine and Amy, thank you so much.
Thank you.
Thank you for having us.