- [Michael] Well that was good.
Could you do that in slow motion?
Hang on.
Very satisfying
(coughing)
Oh shit.
(laughing)
(upbeat music)
Hi, I am Michael Chakraverty
and I was on the great british
Ooh, that was shit
(beep)
Hi, Michael.
No, that's my name
(beep)
Hi everyone, it's Michael here
from The Great British Bake Off
but today I'm a guy making a pie
and we're gonna be trying out some pumpkin pies today.
Cause I know that's the iconic Thanksgiving dessert.
Although my mom does have a recipe.
So the following my mom's recipe hers in blue,
I've corrected it in black
even though I don't really know what I'm doing.
So we're just gonna crack on and hope for the best.
Step one, we are going to make some sweet shortcrust pastry.
You can do this by hand.
I can't be asked.
So I'm gonna use a food processor.
So into the food processor,
we're gonna put 225 grams of plain flour,
On to that we're going to add the butter
which I had left in the fridge.
So one second.
Where is the butter?
Oh here.
I've got butter!.
So we have 115 grams of butter going in with the flour.
(food processor)
So it should go really fine. Like bread crumbs.
What you're doing is you are coating
all of the butter
with flour to stop it from kind of going gloopy together.
That's science!
So into here, we're gonna mix through 75 grams
of icing sugar
and a wee bit of salt
I feel like Nigella Lawson
This is fab.
You can add some spices
and vanilla in here if you want.
I don't want to do so I'm not going to.
Give that a quick whiz to bring it together.
(food processor)
ooh, sounds like a moyja make
And then we're going to put that to the side just slightly.
and we're gonna get an egg yolk.
umm right, we pop the egg yolk in
We're gonna get some cold water
and were gonna pop in
maybe two tablespoons worth.
We're gonna add a bit of water each time
til' it start to form a bit of a ball.
but you wanna use as little water as possible.
(food processor)
Make sure your clear water ice cold,
otherwise you just gonna melt the butter
and that'll be embarrassing for you.
(food processor)
So it's now starting to clump together.
We're going to tip that onto the counter
and just bring it together a bit
ooh, ow...
ow
So it looks a bit crumbly
but you just kind of squidge it together
as much as you can
and pat it into a disc
and get some cling film, or if you're saving the environment
bees wax paper and just wrap it up
so we can chuck it in the fridge to chill down.
Apparently I hate the environment.
So I'm gonna try and find some cling film in this kitchen.
We're gonna pop that in the fridge
and that can show down for about half an hour to an hour.
It can stay in the fridge for a day, 24 hours.
And if you want to freeze it
that also freezes which is grand, but it does need rest,
So the gluton relaxes so that it goes short
or flaky or whatever that is.
Okay.
So now the pastry is chilling down in the fridge.
We're gonna make the pumpkin pie filling.
So we're gonna use 460 grams
of pumpkin puree, which is helpfully.
Just a bit more than a can
So we gonna have to buy two.
I dunno make a soup or something.
We're gonna pop in.
What is this?
Let's just say half a teaspoon of nutmeg.
Sure. It will be fine.
And then some cinnamon half teaspoon of cinnamon
a bit more than half a teaspoon of ginger.
I'm gonna put in a teaspoon of cardamom
and that's basically a pumpkin spice doesn't fit.
Cool.
Oh, well, we're gonna add 110 grams of sugar.
Don't forget
I'm going to add the zest and the juice of one lemon
and I'm gonna cut it in half
and pour that in as well.
You can use a lemon juicer. I can't bother with that either.
so just use your hands,
You can catch the seeds that way.
No one wants a seedy pie...
A seedy tart?
That would have been funnier, wouldn't it?
Ah it's too late now.
If you've got any cuts on your hands, this will hurt but like in a really good way
you know the good kind of hurt
you know what I'm talking about gays
Two and a half tablespoons of milk.
One, two, that's probably a half
Mums recipe says two eggs beaten lightly.
(beating eggs)
I can't be beating things before I put them into a bowl to beaten any way.
So I'm just going to fit them all in together.
Why not?
I'm lazy.
So I'm going to mix it with this.
(sound of electric mixer)
And that is your pumpkin pie filling mixture.
So next step is rolling out of the pastry.
And lining the pastry tin
I roll my pastry out using icing sugar.
I think if you add more flour, it can get a bit more tough.
So I'm putting some icing sugar down
just basically providing a barrier
between the pastry and the table.
Well, that was good.
Can we do that in slow motion?
Hang on.
Very satisfying.
Oh, shit.
(laughing)
So your pastry, should be fairly firm.
You've chilled it down.
you might need to hit it a bit to smack it into submission
You'll be fine.
Get a bit of icing sugar on both sides and roll it out.
We're aiming to roll to about one centimeter thick.
I don't know what that isn't inches
but I feel like inches are overrated.
We're going to transfer it into the tin
It's probably not going to go well
but like it's going to be okay.
Everything's going to be fine.
It's not the worst thing that's going to happen this year.
Well, actually not too bad.
So rather than flopping the edges over the side
of the pasty, I flop them in
because then they don't break and you basically want to press it into the corners
and just push it up the sides
There you go.
Oh, stunning.
If it starts to crack or get some holes, just cover them up.
Like you do with your mental health, you know
and then using a sharp knife and carefully
we're just going to trim it away from the edges.
I probably shouldn't
but I like it raw so...
Stop it.
Oh God, mom's going to watch this right.
We use the off cuts.
And we plug in the gaps.
And if you need to, you just squeeze it into the edges
and no one will ever know because the cracks will be
on the inside, not the outside
Now especially if you've gone in a bit too soon
to start lining your tin
you do need to chill it again, which is annoying.
But I promise it's worth it
Ideally for an hour in the fridge
I can never be bothered to wait for that long.
So I'm going to pop it
in the freezer for about half an hour.
There you go... into freezer, we go.
But we don't, cuz I'm actually gonna get one we made earlier
Here's what we made earlier.
I forgot to turn the oven on. Which is a rookie error.
So I'm going to go and do that
after I filled this and by the power of the edit,
you won't know.
We're gonna preheat the oven to about
I need to read this, hang on.
If you're in Britain 10 minutes at 108 degrees fan.
And then 30 ish minutes at 170 degrees fan.
Then Google says, if you're American
that's 400 degrees Fahrenheit for 10 minutes
and then 375 for about thirty minutes.
And if you're using whatever a gas oven is,
You're at gas mark six for 10 minutes, and then gas mark five for about 30.
There you go.
Maths!
What you're looking for basically is we're going to cook it hot
for a short while and that will puff the pastry.
And then we're going to lower the temperature a bit.
And that will cook the center.
The edges will pop up a wee bit
but it's done when the edges are puffed,
and you've got a bit of a wobble in the center.
Like me
And there we are.
Nearly dropped it there, but I didn't
And that's the important thing.
So we're going to let that cool.
Just a wee bit.
And then we're going to make the meringue
that we can put on top, leave the oven on
and keep it at the same temperature
as it was just on whatever I says to you.
I can't remember what it is
but that's the one we're sticking with
Gonna pop it over here to cool and try not to drop it.
Okay, so, time to make the meringue topping
We're going to do like, basic bitch meringue.
We're not gonna do any of that Swiss or Italian meringue nonsense
We're going basic bitch
So you need a bowl and then some egg whites.
So I bought 114 grams of egg whites, and then
we're going to double that and it's that amount of sugar.
So 112 x 2 is....
Hey Siri, what is?
112 times two?
Cut to this.
112 times 2 is 224.
Maths
So, I've got my egg whites here
we're gonna weight out 224 grams of sugar
And then we'll get crackin'.
We're just going to whisk this
until it starts going quite frothy and a bit foamy
So that's now a wee bit foamy
So what we're going to do is we're going to add a couple
of drops of lemon juice.
That's just going to stabilize it just a wee bit.
I'm also going to add a wee bit of vanilla as well.
And then we're going to keep whisking
until it goes to soft peaks.
So that means there's going to lift up
then drop over on itself.
There's a joke in there about soft peaks.
I'm going to resist it.
So now we're at the soft peaks.
You lift it up and it kind of dissolves back onto itself
We're going to add the sugar in quite slowly.
So just a couple of spoonfuls at the time.
You don't want to deflate all the air that you're whipping in.
And whisk well in between!
It's getting stiffer
I'm a right or am I meringue?
Sorry.
I'm not sorry.
Actually that was very funny
and you should be laughing.
okay?
And there you have it.
You have Meringue, and a good technique
to test if it's done
Is to turn it upside down over your head
Oh God
It's fine
Meringue done!
So the pumpkin pie is still a bit warm
so we're gonna spread the meringue on top
and then we're gonna bake it just a wee bit more
to get a nice crunchy top
As it were,
I think there's plenty crunchy tops at the moment aren't there?
I'm not even sure what that means.
There we are, lovely.
So make sure you start around the edges.
Because of the, the pumpkin is hot.
It could start.
It's going to start cooking.
And that means it might start trying to kind of
spread itself around to the center.
So you need to attach it to the edges to kind of anchor it on.
Make sure you don't go too over
the edges though.
Cause that it's never going to come out of the tin
Don't say I didn't tell you so
Oh God, I love sugar.
Look at this.
You can pile it as high as you like.
I like to have a fairly even layer
and I like to make sure the top
and the bottom are both equal in this relationship.
But I mean, you can go for a stronger top should you so wish
I think we've all seen enough strong tops personally, but thats just....
that's a conversation for another day isn't it?
We're going to go back into the oven now.
Now we're going to leave it in there until it's hot.
To get the core kind of nice and brown.
And then it's time to eat it.
Oh God.
Imagine if I dropped it now.
So it's been about 10 minutes.
and the meringue on top
It's going a bit Brown.
You can leave it as much as you want.
I want mine to only be lightly brown
but if you go darker brown
it's a bit more chewy. Totally up to you
But mines done,
So I'm going to get it out.
stop it
And that is the finished pumpkin pie.
Now you can be brave if you want
and you can try and take it out with the tin.
I don't want to be brave because I'm being filmed.
So I'm just going to keep it like that.
Cause I think if it's good enough.
So that is...a pumpkin pie!
I'm going to ruin this and just go straight in with a spoon.
It's only me.
It's going to be eating anyway.
So that's just cracking, oooh thats a satisfying noise.
Oh, look at that.
Can I fit all that in my mouth?
No I can't
(laughing)
It's delicious though.
Wow that is really good
Well, this is my pudding
and main course
and starter
sorted
Let's see how you get on.
Oh my god thats so good.
Happy thanks, ooh shit it's all over the floor now
Happy Thanksgiving, whatever that means.