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- [Alvin] Hello there.
Welcome back to another episode of Arcade with Alvin.
Today, I'll be making the butterscotch cinnamon pie
from what I believe to be
one of the best games of all time, Undertale.
This is Sans. He's gonna keep me company while I cook.
Now let's just, let's just go that way.
For the pie, it's a pretty straightforward pie crust.
I'm combining 170 grams of flouy, I mean flour,
a stick of cold butter, a teaspoon of kosher salt,
and mixing it together
until the butter pieces are the size of little pebbles.
Then I'm adding in 55 grams of ice cold water
and mixing it until a shaggy dough forms.
Nothing crazy. Pretty straightforward pie crust.
Because this pie is made by
a rather mother-like figure in the game.
Her name is Toriel,
and even though she's different than most humans,
her demeanor comes off as
someone who's very warm and caring.
Once the dough is ready,
I'm transferring it to my work surface
and shaping it into about a disc six inches wide.
After wrapping in plastic wrap,
this dough disc goes in the fridge to firm up
for at least 30 minutes.
When it's ready and chilled, I'm rolling the dough out
to about 13 to 14 inches wide in diameter,
or at least one inch longer
than the diameter of the pie plate I'm using.
After delicately transferring the pie dough to the pie dish,
I like to use a sort of a pull and crimp method
to make sure that the dough
can nestle against the bottom of the pan.
Any excess dough along the edges,
I kind of just leave it hanging over the side.
I've been putting my hands on this dough
so it does need to chill in the fridge
for another about 10 minutes.
I wanna blind bake this pie crust,
which means first laying down a sheet of parchment paper
that I've crumpled in my hands.
This is filled with baking weights of your choice.
I decided to use dried beans
because they can be reused many, many times.
This goes into an oven at 375 degrees
for about 20 to 30 minutes.
I like to take out the weights
when the rim of the pie is starting to get brown.
Once the parchment and the beans have been removed,
this returns to the oven
to bake for another 20 to 25 minutes
so that the bottom can get nice in golden brown.
After it's been cooled,
I'm using a knife to trim off any excess shaggled parts.
For the butterscotch cinnamon filling,
I'm first starting with 200 grams of brown sugar
and 60 grams of water in a medium sauce pan until boiling.
This gets turned into a rather dark caramel, but not burnt.
Once the caramel sauce stage has been reached,
the heat gets turned off
and in goes 80 grams of heavy cream,
turning this into a beautiful lush looking substance.
Then goes in 30 grams of unsalted butter
followed by 480 grams of whole milk.
Oh, it looks like I was not supposed to
add in all of the milk, only about 400 of the grams.
Eighty of it was supposed to to be used
mixed in some corn starch.
But because I messed up,
I decided to scoop out some of my butterscotch mixture
and use that to melt the corn starch in.
This gets turned into
a butterscotch, cornstarch slurry of some sort,
which in now goes three large egg yolks
and half a teaspoon of kosher salt.
Once this is all whisked together,
I'm ladeling in a couple of spoonfuls
of the butterscotch mixture from the pan
into the one with the egg yolks.
This will help temper the egg yolks as I mix it
so that the egg yolks don't overcook.
Once all of the warm butterscotch goodness
is inside the egg yolks and nicely mixed,
this entire thing gets returned back to the pot
and cooked for about one to two minutes until thickened.
It's really important to constantly stir
with a spatula or some tool here
as there will be lumps forming on the bottom if you don't.
To finish seasoning, I'm adding in one teaspoon of cinnamon
with two tablespoons of vanilla paste.
If you add this too early
it kind of cooks out those flavors a little too much.
And because I usually end up with a few lumps
no matter how hard I try,
I'm gonna strain the filling directly into the crust.
After a little wiggle jiggle and a little spread spread,
this pie cools to room temperature
and then gets put in the refrigerator
for about four hours or so.
Now, whipped cream isn't technically in the game,
but I thought a nice cinnamon flavored vanilla whipped cream
would go well with this pie.
So in a glass bowl,
I'm combining one cup of heavy whipping cream
with a few dashes of cinnamon, a dash of vanilla,
and about a tablespoon of powdered sugar.
I didn't measure for this one
because it was a last minute edition.
To both show off the skills of our culinary team
as well as how much work it takes to hand whip cream,
we have Rachel and Kendall.
These two wonderful women are one of the biggest reasons
why we can do what we do.
You might not see them on camera all the time,
but they're always there in the studio with us,
making sure that all of our food comes out
as best as we can,
such as hand whipping this vanilla cinnamon whipped cream
which is now going to be generously dolloped
on top of our chilled pie.
I decided to go with
the freeform spoons swirl technique here.
And for the final improv touch, a little bit of cinnamon.
So I decided to use the technique
similar to when your food is too hot,
and I hit it with the old (blowing repeatedly),
and just like magic, the cinnamon is now on top of the pie,
creating these really cool decorations
because of the way the whipped cream has been indented.
And there we have it.
Our version of the butterscotch cinnamon pie from Undertale.
Seeing the pie in its full glory
and knowing that one day this pie will be consumed,
it fills me with determination.
Okay, I'm just gonna slide this pie right out.
Whoop. The layers are clean.
Everything looks pretty good.
It's a relatively simple recipe,
but it's one of those dishes
where the sum of its parts is greater than the whole.
Wait, I mean, the whole is greater
than the sum of its parts.
Tasting the pie
in all its butterscotch and cinnamon deliciousness,
it fills me with the termination.
Oh, I completely forgot about Sans.
Let's see if he wants some.
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