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