Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00141B
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00:01 Well, welcome back, and we're gonna look at
00:02 the recipe for this program, 00:04 okay sounds good, which is a 00:05 sugarless apple pie, it calls for. 00:35 Okay, alright, sugarless apple pie. 00:38 Yeah, and this way we get the chance 00:39 to get the crust and the pie. 00:41 The crust and the pie. They're not going to be 00:42 able to see all of us, they're going to have to 00:44 get the book, but what we've done already 00:45 Curtis, okay. We have gotten the 00:46 apples ready, it's a Granny Smith. Okay. 00:48 We've already gotten all the fixes in it 00:51 because I want to make sure it's cold, 00:53 because it has to be cold in order to 00:54 go into the pie crust okay. 00:55 We got the apple juice in there? 00:57 This is the apple juice is in here and also 00:58 that little bit, little pinch of coriander 01:01 is in here as well okay. Not a lot, 01:03 because it'll make it too. And then, of course, 01:04 you have the cornstarch that makes it thick 01:06 so it's got a nice thick base too, okay. 01:08 Now, the reason why we did that is because the 01:10 pie crust takes about 15 minutes to get ready. 01:12 And we want to kind of get started 01:14 with that as well. Now, this pie crust, 01:16 believe it or not will make two 01:19 a bottom and a top crust. So, what we're going to do. 01:21 That does not look too big though honey. 01:23 Is we're going to just split in half, 01:24 always is a bottom and a top. 01:25 And I've already gotten we're gonna 01:27 put our flour on our board here. 01:30 And we're gonna just take one out, 01:32 and we're gonna put it right down 01:34 here and just get it going. 01:35 I'll let you do both of these, top and bottom. 01:37 Well you know I was thinking about, 01:39 what I should have did, is given you one too 01:40 so you can have one too. No but I'll just watch 01:42 you because you know, you better, 01:43 did this than I am so I'll just watch you 01:46 this time, alright. What I am do is, 01:48 I'm want to ahead do and put a piece of 01:49 this over top of what I already have and 01:54 we're going to roll this out how about that? 01:57 Alright, so this is the best way of rolling out 01:59 the bottom of, now you know this, 02:00 its all fine there, this is the best way, 02:02 I mean, this is another way of doing it 02:03 because it actually will go inside that 02:05 pan a lot better. Now, I have two type 02:06 I brought one on the shows before and 02:08 I got a lot of phone calls, remember? 02:10 Yes. When I made one of these out, you can 02:12 hold that down for half a second. 02:14 What we're gonna do is just roll this out just 02:17 enough to get it inside of that pan. 02:19 Now, Curtis, I talked about a margarine, 02:22 I said a margarine we were using on this show, 02:25 which is actually a margarine that is, 02:28 let me let you, you can go ahead 02:29 talk when no one is out. That's a non-hydrogenated 02:32 margarine, non-hydrogenated and also 02:34 is non-trans fatty acids, this is called 02:36 Earth Balance. Non-hydrogenated and 02:40 non trans fatty acids. And you can get this 02:43 as some of your larger, lot of your major 02:45 food store chains as well. Some of your health 02:48 food stores too. There's only a few 02:49 butters out there that have both non-hydrogenated 02:53 and also non-trans fatty acids as well. 02:56 And Earth Balance is one, smart balance 02:58 is another one. So, those are top two probably, 03:03 okay now this really worked out just fine. 03:05 We're gonna see. Now, how you gonna 03:07 put this one in the pie dish here? You want me 03:11 to help you with this? No, I can do this, 03:13 Oh! You can, okay. Yes, it's gonna be fine, 03:16 I just flip it, okay and it's actually gonna 03:21 sit inside. This is a soft crust, it's a little bit 03:26 different, you know we've done shows and 03:28 our crusts have not been soft, okay they're 03:30 a little bit harder and these are gonna be more 03:32 like the kind of apple pies that people are used to. 03:34 Now, are you, you gonna fluke, fluke this, 03:35 is it, that's the term, fluke it or something? 03:38 We're gonna put little flukes on the edges, 03:39 yeah that's the fluke. You wanna make sure 03:41 that your crust is all around the edges 03:45 of the pie itself, okay. Okay and how are 03:47 looking for time? We're coming down 03:49 but we have just a little bit time left, 03:51 okay not too much though, okay. 03:53 What I wanna say is that what you should do 03:54 just take my fork and I begin and you can just 03:58 stick holes in so you can make sure that you 03:59 don't get the bubble in your pie crust, okay. 04:03 And that way it stays like it's supposed to 04:07 and I'm not sure we gonna see once again, 04:09 just by as just as a few minutes ago, 04:11 I'm going to do the top the exact same way, okay. 04:13 I'm gonna fill it up with my apples and then 04:16 I'm gonna make my, roll up my top and my 04:18 top on top of it, okay. And matter of fact, 04:21 since we have just a half second. 04:23 Let's go ahead and pour these apples inside, okay. 04:27 Granny Smith, now any apples can do, it has to be 04:29 Granny Smith, I use Granny Smith because they 04:32 are an apple that you can actually cook 04:34 on a stove and they don't break apart, okay. 04:36 The other apples are too soft and they will not 04:38 act right. So, I would use Granny Smith, 04:40 okay, so you can use any other apple don't 04:42 mention your name. Most of your apple pies 04:44 use tart apples, okay? And so, what you want 04:50 to do, is you want to stay by, because what's 04:53 gonna happen is we're gonna put the top crust on, 04:56 we're going to bake it in the oven at 375 04:58 degrees and you're going to get a chance 05:01 to see the finish pie at the end, so stay by. |
Revised 2014-12-17