- Whoo-hoo!
(upbeat music)
(pounding)
- Ooh!
(whimpers of stress)
- Come on
(upbeat music)
♪ Everything is falling apart ♪
- Hey guys, this is Inga,
welcome back to another episode of
trendy vs. traditional.
Where I will be making trendy interpretations
of your favorite classics.
And today, to represent the traditional
side of things is my really good friend Hal!
Hi Hal.
- Hi.
- We gotta fix this!
(beep)
- My tall friend Hal, (laughs) what are we making today?
- Today we are making (slaps hand on table)
- (Together) Pie
- I love pie
- What kind of pie do you like best?
- I really like fruit pies
peach pie, cherry pie, and apple pie
- I love apple pie
- Me too, I think it's my favorite.
- I'm making a Lemon meringue pie, but, like, not the
- Oh!
- Lemon meringue pie you're thinking.
- Okay!
- It'll be interesting
- Okay! I'm scared
(laughs)
- I'm gonna go first today! So, wish me luck!
- Good luck Inga.
- Thank you!
- I think I'm gonna beat you! (laughs)
- Oookay! All right! Well, on that note, Let's get cookin'
(Mouth Clicks)
- I said I was making a Lemon meringue pie, but, what makes
it trendy, is that I'm gonna be making a clear
Lemon meringue pie. And I know it's sounds really weird,
probably is, a little bit of it. You probably have heard of
the clear pumpkin pie, where there was this clear pie that
tasted exactly like pumpkin pie.
But today, we're doing Lemon meringue pie, because
that is my favorite pie.
- I'm going to be making apple pie. I feel like, when you
think of a traditional pie, apple pie is kind of the pie
that comes to mind. I think maybe the most important part
of pie, of any pie, is the crust, it has to be really
flaky and buttery and delicious, it's also the messiest
part, so maybe the most fun.
- I'm using a food processor, this way the butter won't
melt in my hands.
- Some people, like, make their crust in food processors,
but I've never done that before so, I will just use
my hands. We have flour, sugar and salt. Inga measured out
all of my ingredients, so if these are the wrong
measurements... Sabotage! (laughs)
- Salt, (Glass Clinks, laughs) Sugar. I'm whisking
together all these ingredients, so there nice and blended.
- I have some flour, sugar and salt. I'm also adding a
little bit of almond flour. To make it even more lemony,
I am going to add a little bit of zest. I think
that makes things a little more exciting.
- I really feel like I'm on, like, The Great British Bake
Off. There's three sticks of butter in this pie crust,
which sounds like a lot, and it is. Oh my gosh!
It's already cubed! Inga!
- I got my butter, see how it's still, like, super hard?
That's what you want. Putting this back on! And
- So, I'm kind of breaking these up, Ooh! The butter's
jumpin'. You don't want to touch it too much, because
you want the pie crust to be flaky.
- [Inga] Now we have a very crumbly mixture.
It's like magic sand! You're gonna start pressing
them together, it comes together super easily. Dough!
I'm gonna let it chill, for around an hour. Later, I'm
gonna take it back out, start folding it over itself to
get beautiful layers. (Taps dough)
- We're all friends, the butter and the flour, and sugar.
I feel like Bob Ross! Now I'm gonna use this little tool,
you can cut it, into fourths, you can see how there's
butter and flour, all kind of in layers.
We're just making more of those layers, stack them on top
of each other like this, and then you squish down.
(drumming the dough)
- All right, these little dough babies are done,
we're gonna put them in the fridge. (tongue clicks)
- While our dough is chilling, I'm gonna start
making our lemon custard. Zest! We're just gonna add
a little bit, then, now, we can juice your lemons!
When life gives you lemons, you make Lemon meringue pie.
- I have so many apples here, Granny Smiths, Honey Crisps,
those are my two favorite apples. I actually have never
used the apple peeler, I always just use, like, a paring
knife. Cut it down (knife taps cutting board)
- I am going to add in my juice, one whole egg and some
egg yolk. Add the rest of my sugar, and we're just
gonna give it a little whisk. (Whisking)
- Pour the sugar over top, salt, brown sugar, cinnamon,
(do, do, do) fresh lemon juice, stir these up, get them
started while you continue to cut the apples.
- [Inga] Just waiting for it to boil. (whisking)
- We are finished cutting apples, it takes a pretty
long time, mental stamina, my arms are tired.
But we're done! And we're happy about it!
And it smells really good! And it's gonna
make the apple pie wonderful! Stir them up and get
them all cover in all that deliciousness.
We're going to strain the apples, and leave them
chilling here, for a second. This
process is called macerating.
- Ooh! Okay! I see bubbles! Pour this in here,
I'm warming up the eggs, slowly
but surely and make it into custard!
- So, these apple have been sitting here
for about two hours, I'm just gonna
make sure that this is enough juice.
Yeah! Look at that! Oh my gosh! We're right
at half a cup, that's amazing! Pour
this in here. Double double, toil and trouble.
- This is going back in here, pretty much just
gonna keep cooking this until it becomes... Thicc!
- With two c's, cornstarch and water slurry.
This is, like, kind of ew-blah-y. Maybe I need
a little bit more water, yeah, this is like, looking
like snot, one second. Ooh, you wanna whisk. (whisking)
- Yo! It smells so good. This smells so good!
- Love that smell, it really smells like Yankee candles.
(whisking) look how thick it's getting!
- [Inga] Strain our little lemon mixture, give
a little taste. (lips smacking) Ooh! It's very tangy!
Put cling wrap over this again, in the fridge we go.
- This is the big moment... actually no!
This is not the big moment. But it's-it's one of
the big moments. I'm gonna take the little jelly
stuff and mix it all in, look at that. (bloop)
just get it all in there. It's kind of like
making a soup dumpling. So kind of incorporate it in here.
- I have chilled my dough for, around an hour now,
we are gonna do our little folding process.
Do a little sprinkle on top, now I'm gonna press it down.
- And you kind of take out some anger
(laughs) (pounds dough)
(pounds dough)
- Hoo! Now we're gonna fold it in again!
And we're just gonna keep on doing this, until
there's enough layers going on.
- Just making it into a circle, push down in the center
roll it out this way, turn, and then I keep pushing.
- All right, we're just gonna roll this out now,
(rolling) and I'm already exhausted. Come on!
(Hal grunting) [Inga] Oh boy!
[Hal] Gosh! [Inga] I think we're pretty much done here.
- I'm gonna roll this up, like this and roll it over top.
- There we go! So now I'm just shaping the sides, just
gonna trim around the edges a little bit,
fold it in, gently, there we go! Just to make
it a little prettier, I'm gonna do a little
bit of crimping, and make little ridges onto the side.
Look at that! That so satisfying.
- I'm really hoping I'm being fast enough.
That looks pretty good to me, honestly. So I just
leave this on there and put it back in the fridge.
I mean, it's looking good!
(knocking on crust) that's how hard this pie
crust is right now. Super, super cold.
Putting a piece of parchment paper, aluminum foil,
I don't have pie weights, so I'm gonna use some old beans.
Pop this in the oven, bake this, just like this, for
a couple minutes, after that, the pie crust should be done.
(Tongue clicks)
- Doing the same thing, just another set of dough, and
just gonna put this on the parchment paper, and I'm
gonna put this in the fridge as well. It's all
about keeping thing cool.
- Let's get to making the most exciting part
of this trendy dish, which is...
The Clear filling! We are gonna be using
gelatin, it gives you a softer texture,
a more jiggly texture, which is a little more like
custard. What we need to do now, is actually let it bloom
over here, I am going to add the rest of our
stuff. Lemon juice, some sugs, we can
add the gelatin in once its set.
- We are going to put the apple filling in the crust now.
Thank god! We are-have reached this step.
Apple mixture in. To. The. Crust. This is gonna
make, like, that iconic, big ol' apple pie. (snip)
take your little shears, and just cut off the excess.
Does anyone want any raw dough? There's no eggs in it.
Maybe don't do that (laughs)
- Our gelatin has bloomed. Hello everybody!
♪ Don duh don don duh duh don ♪
And we're just gonna put the little guy
right in here. You just want to be able to dissolve
things in there. My filling doesn't smell to
pleasant, but it will! It will... taste and it will
smell great... I hope!
- These little baby cubes of butter and we're gonna
put them on top of the apple pie. Now we have to
do an egg wash, so go all the way around the crust.
And your working fast!
- It is now one mixture, let it cool a little bit,
while I put the custard in the piping bag.
Here's my lemon curd, time to do a little
scoopy-scoop, and put our- Hoo-hoo! Did you see that?
Smells like... a field of lemons! Oh yeah!
This is the jam! Ooo yeah! It's going back in the fridge.
- I just pulled the second crust, and this
is gonna go on top, so I'm gonna roll this up
on the rolling pin. Roll it on top! And hopefully it fits.
(gasps) Look! Cut off the excess. Okay!
And now, we're gonna crimp the pie.
(sighs) I'm so tired
- Here is my pie crust, I added a little bit of
egg wash, so you see, like, the shiny bits.
With a little bit of my lemon curd, I'm gonna smear
that at the bottom. Pour this right onto the curd.
Oh la la!
I filled it quite a bit.
I'm scared. What I'm gonna do now, is very, very
carefully, put it in the fridge, until
the gelatin is... not moving.
- We use the egg wash still, and kind of cover it all up,
some sugar, which is reg-sug, last thing you're gonna do,
before the pie goes in the oven, is you're gonna
cut the little slits in it, so your pie doesn't
explode. But also, to make your pie look cute.
- My clear pie is here, I have my meringue ready,
but I'm actually gonna pipe the rest of the lemon curd on.
Whoo-hoo! We're gonna put the meringue!
Ta-Da! I have a pie! We're just gonna go
finish it off, give it a little bit of color
on top, and then next time we see this it should
be done (claps) Whoo! All right!
- (Drops Knife) I'm finished with my pie!
I'm gonna put it in the fridge, and then go preheat
the oven (kissing noise) and then its ready to go.
♪ Upbeat Music ♪
- It is literally the end of the day, that's why we're
on the couch now. I can smell Hals pie from over here.
- And your pie looks, literally, amazing!
- Can you see through it?
- I can! (gasps) -it's like so amazing
- Yay! Before we get into the pies. Gotta get judged first!
- Ugh! Come on Shaun.
- Oh! What is this? Yup! It's an apple pie.
- Apple pie.
- Smells very good.
That's really good. The flavors are all right.
The textures are great. That's perfect. That's all I want.
This is like a Lemon meringue, but the lemon part is,
like, clear. Looks like a cool texture.
I will say, it does kind of taste like I'm eating
jello. Oh! That is really good though. It's a little
bit more refreshing and your flavors are really good.
I'm into it! I would need to, like, get used to it.
I'm just gonna have a little bit more. Hold on.
- I'm, like, so nervous, I'm sweating.
(drum roll)
- Okay! So, I think...
I'm gonna tie.
(both gasp and yell) (laughing)
- It's really, really solid. This is just, like,
something I've never had, so it took me a second.
I would, like, go in on that! (Clapping)
- Yes!
- Yay! Congratulations!
- Yay! We did it! (forks Clink)
- This is really getting good Inga. You gotta say its weird,
but it's so good! (laughs)
- Your crust is so flaky! If I was judge, I'd give it to
this. That's it guys, this is the end of this
season of Trendy vs. Traditional, let us
know which one you liked better, and also
what els you want to see! Thank you guys
so much! Time to eat pie! -[Hal] Time to eat
pie, this ones mine. ♪ Upbeat Music ♪
♪ Upbeat Music ♪