But we're not bringing the pumpkin pie to the competition. But couldn't they be even more gourmet? We'll be there exactly when we said we're gonna be there. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Thin Mints, Samoas and Tagalongs.

so like you said, we can get that into the fridge. That's right, Claire's making Gi... We get it. Check out the final recipe here: https://www.bonappetit.com/recipe/pecan-rye-pumpkin-pieI don't think they're gonna turn into Brussels sprouts. on YouTube to keep up with all of Spirits are better today, I was in a dark place yesterday. because you wanna quickly smash in the butter into pieces. Oh, look at the goats.

Guests, all of whom have saved room in their stomachs, will ask: 'What type of pies did the hosts provide? Basically, the proportions in a custard filling is like-- Sometimes pumpkin pie can read like it's just baked puree.

These are the only eggs that rabbi... He used it with a blueberry pie, which was fantastic. [cash register dings] I'm gonna pocket that change. And I like the idea of rye in the filling and rye, I was like, Wow, that's gonna be hard to clean and slice, but Claire knows what she's talking about, I'll do it. Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit Okay, filling has a pleasant flavor, oh a pleasing flavor. it's like you're saying, you don't want that ripple, and I'm gonna let it just cool with the door open, I was thinking that, but that just feels so not us. almond extract, vanilla extract, lemon zest, salt. Ok, so Ferrero Rocher chocolates are pretty gourmet already. Or have you ever used... Guests, all of whom have saved room in their stomachs for dessert, will ask: 'What type of pies did the hosts provide? We just wanted to feed some of your fine animals here. You mix that up, I'm gonna grab ramekins for us to test-- Did you always just cut off a little sliver from the-- save the rest of the filling unbaked, focus on the pecan. We're gonna like, you know a good grandma's over there. What was the Though are they actually testing and making the perfect Thanksgiving pie if there's a countdown timer and a strict set time limit? I know, I'm not used to that Brad, usually you have Half sour cherry pies to bring in our competition. What was the quality of the crust? How many times have you made a turkey on Thanksgiving and ended up serving your guests undercooked meat? Find out how to make Brad,...

Yeah, let's focus. All right, we're gonna make this real easy for everyone. Oh, okay, that's an acceptable way to compare me to a mom. but we had a thought earlier about how we're gonna Okay, so the idea is to achieve something like this Oh my god, the outside where it's actually like nicely, which I think also has a lot to do with the vodka. So you put it into a square so that when you roll-- Or rectangle, but just with squared off edges and then-- together into one piece so it's easier to roll out It's good that you see these little areas of butter too. Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies.

Besides how dark the edge is, they're looking really good. I think that might even be close to impossible, Claire. and because your beautiful crust kind of gets hidden, I think because you made this one and I made that one, We'll drop our pies off and we'll check the fair out. Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies.

Forget the cherry pie, I didn't even wanna do that. Brad Leone and Chris Morocco are back for another episode of Gourmet Makes.

I kinda like the idea of bourbon, or what if it's rye? let's just make the perfect pie for us and what we're gonna present it and if we win we win if we don't we don't alright so let's just focus.

Guests, all of whom have saved room in their stomachs for dessert, will ask: 'What type of pies did the hosts provide?

I think we have to take out a little liquid and we're gold. Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. Guests, all of whom have saved room in their stomachs, will ask: 'What type of pies did the hosts provide? We've only had the pie competition for three years. Crust has a rich blended flavor of well-baked ingredients. So we're gonna have to get in their heads a little. 'Cause like all that butter fat in the cream will firm up. of It’s Alive. Was this pumpkin pie pumpkin-y enough?' Rhoda's telling me to crimp it and I kind of agree with her. It's actually, I think, at a good stage of baking. I mean, I'm going to make this for Thanksgiving, but I'll always wonder if it could have been better. Bon Appétit’s Brad and Claire are back for a very special crossover episode (Part 1!) Please submit request complaints or delete it right now.. Actually, I actually won a pie competition one time. we put some sliced almonds, keeping with the almond theme. What is the perfect equation for mashed potatoes and gravy? Before we bake this, I'm gonna freeze it to set it in place. I'm gonna go in that oven, you're gonna go on the wall oven. So we should also probably start toasting some pecans. Now, the butter is kind of the foundation of this, yeah? Was this pumpkin pie pumpkin-y enough?' Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Claire and Brad Make the Perfect Thanksgiving Pie. Claire and Brad want you to pass your guests' pie grading, so they've endeavored to make the perfect Thanksgiving pie.

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