- Hopefully it doesn't
turn into Brussels sprouts.
- [Dan] When Molly came?
- Molly comes over and is just like, "Oh."
- Brussels sprouts?
I don't think they're gonna
turn into Brussels sprouts.
I think that might even be
close to impossible, Claire.
[jovial music]
Might get ugly.
- We don't have time to screw around.
- What do we do?
- I will not be the last
thing on that table.
- [Molly] We're sizzling over here.
- [Chris] Best one yet.
- [Rick] For sure.
[claps]
[screams]
- Oh no, Andy.
- I swear we're only going
because people feel bad.
'Cause in the comments of YouTube,
people are like how come
Claire never travels?
I have a conspiracy
that's the only reason.
Is that a conspiracy?
I have a theory, that's
why we're going together.
- So the question is,
not what kind of pie,
but how many pies?
- Oh, Carla.
- Oh my god.
- At least three.
- This is a question
for the ages.
- At least three.
- [Rick] Yes.
- And also, take a vote who loves pumpkin?
[Molly laughs]
- Love it.
- You don't like pumpkin pie at all?
- It's not my favorite.
- No, it's so underwhelming.
- Whose favorite is pumpkin pie?
Maybe this is a great
opportunity.
- I love it.
It's so good.
- Even when it's just my family
and I'm the fussy one with the
desserts, not surprisingly,
but I'm like I refuse to choose,
so even when it's like five
people for Thanksgiving,
I make three pies.
- Right.
- Rick.
- And what are they?
- Apple, pecan--
- Yes!
- and pumpkin.
- [Molly] And pumpkin.
- Exactly.
- [Molly] The trifecta.
- Yay. [claps]
- Those are the three.
- Those are the three.
- Right.
- Apple, pecan, and pumpkin.
- Yeah.
- So how does pumpkin
win in that scenario?
- [Brad] I would take pumpkin.
- Why?
- Pumpkin is--
- Because there's no--
- [Claire] It's just so classic.
It's one of those things--
- And it's never anywhere else
but Thanksgiving, yeah.
- [Claire] Yeah, yeah.
- And I grew up with
it, it was my favorite.
I used to get in trouble
for eating too much of it.
- [Andy] That's so Brad.
I love it cold outta the
fridge, the little slivers.
- Yes!
- What does Brad getting in trouble
for eating too much pie look like?
- Yeah, exactly.
- Probably a wooden spoon, I dunno.
- It could be like a pumpkin--
- [Brad] I like that.
- With a pecan top,
but I don't necessarily want it,
just to get the beats in there,
I don't necessarily want to
compromise, like it doesn't--
- [Brad] The experience.
- Is hybridizing it really better?
I don't know.
- Right.
Are they really getting
anything from that?
- [Claire] We could play around--
- That sounds so good.
- Because the surface of pumpkin pie
is like nothing's happening.
- [Brad] Whatever.
And the only good part
of pecan pie is the top.
- Pumpkin pie with pecans on top.
- Can you do anything else
with that filling?
- It's perfect.
- Like is it spiced?
Is it interesting?
- Oh yeah.
- Like I said, I'm not a huge
desert guy, but I love pie.
Actually, I actually won a
pie competition one time.
[Molly laughs]
Making or eating?
- I make, I'm sorry,
pie-making competition.
- [Andy] Making then eating.
[laughs]
- I took first place.
It would be a fun thing to work on.
- You wanna work with me on it?
- I would love to, Claire.
- I just claimed it, sorry.
No one appointed me, I
just nominated myself.
- Well, no, I mean it kinda makes sense.
- You're obviously on it.
- It's my favorite thing
to make, so please.
- I mean, he did already get in trouble
for eating too much pie,
so it just feels like
that dynamic I would like to see.
- Right, I would like to
feed Brad too much pie.
- And I love pie.
- You could hit him with the wooden spoon.
- [Carla] Oh, that's right.
[upbeat music]
- Rhoda with the envelope.
- Oh Jesus, I don't like this.
- They had Rhoda tell us because they knew
I wouldn't get mad at Rhoda.
- What, did we win an award.
- Exactly right.
- That's why, right?
- Am I being served?
[laughs]
- Sorta.
What do you guys know so far?
- That we're going to Denver
and we're there for two nights.
- Claire was always the choice.
- Your mission is that you
have to make two pies by 4 p.m.
tomorrow because we've entered
you into a pie contest--
- Oh my god.
- At a county fair in Colorado.
- Who's flying with a pie?
- You.
- Wait, when is the contest?
- [Rhoda] Thursday.
- By 4 p.m. tomorrow, we
have to have developed
the perfect Thanksgiving pie recipe
and make two additional pies?
- No, just two.
- What's the prize?
- Wait what?
- What do we win?
- Our first place winner--
- It's a hundred dollars. [laughs]
- [Rhoda] Yeah, a hundred dollars.
You guys can split it.
- Bring it.
[cash register dings]
- All right, it's about the prize,
it's about the bragging
rights at the fair.
- And we have to split
it so, it's 50 each.
- You know where there's
the best pie-making
competitions in the world?
We gotta go to Denver.
- That's where they're at.
- Let me know what I
can do to help you guys.
- We're making pumpkin pie
we already decided that.
- No, look Claire, that's not pumpkin pie.
- But a pumpkin pie doesn't have a lid.
But, hold on, you want me
to enter in a pumpkin pie
during a summer pie contest
with all the other summer fruit?
It's never gonna win.
I'm entering a sour cherry pie.
That's what I'm making.
Wait, Brad, it says,
"Unlabeled or incorrectly labeled items,"
- I'm getting disqualified.
- "Will be disqualified."
- No doubt.
Claire, good luck.
I'm gonna go walk around
and get an Italian ice.
- Brad, but you did one
time win a pie contest.
- I do hold a pie winning
belt, that's true.
All right, Claire.
- All right, read 'em off, Brad.
- Kind of got a little bit of curve ball
with the whole competition
and their fruits and all.
- Yeah.
- But regardless, we're all gonna be
winners on this one, right?
Let's just make the perfect pie for us.
And we're gonna present it.
And if we win, we win.
If we don't, we don't.
- All right.
- So let's just focus
on what we want to do
with making the perfect
pie for Thanksgiving.
- Yeah, Brad, let's focus.
- All right, focus.
- Read 'em off.
- Okay, pecan.
- Pecan.
- Pecan praline, hate it.
- What I took away from the round table
was the idea of pumpkin pie filling
with the top of a pecan pie
which sounds so great, so delicious.
- All right, we're back on that.
Bourbon, yeah we're gonna need it.
- Yeah, bourbon I love.
- Full blind bake.
Yeah, yeah, yeah, big time.
- Yeah, big time.
- Especially with the pumpkin pie.
- Because we know we're
doing a single crust.
- Soggy bottom, yeah, no soggy bottom.
Yeah, no soggy bottom,
full blind bake to avoid a soggy bottom.
- Sweetener?
- That's a question mark.
It's like what kind of sweetener.
Do we want brown sugar, do we want maple?
- [Brad] Oh, I like a little maple.
Maybe a little brown sugar too.
- Okay, I like a combo.
- Libby's for sure.
- Yeah, Libby's is gonna save our lives.
We don't have time to exhaustively test
every crust under the sun.
I think we should use a tried-and-true
pie crust that we have.
- A flakey, buttery.
- Yeah, 'cause I did one
for this deep dish apple pie
a couple years ago and
then that crust recipe
got used in a lot of
different additional pies.
I think rye flour could
be a really nice flavor.
- That'd be fun, I like that.
- It's like really nutty and savory.
- Yeah.
- So let's just try that.
All right, so the base pie is
that you said we used a bunch.
It started with the apple pie.
- Yeah.
- Oh, Rick man, Rick.
He used it with a blueberry
pie, which was fantastic.
I dunno if you remember that.
But let's make the dough first,
so like you said, we can
get that into the fridge.
- Yeah, do you want to incorporate
some rye flour into this portion?
- I think we should.
- I think we should too.
- I think it'll add a nice
little nuttiness to it.
- Yeah.
So, it's three and a
half cups flour total.
I think we should do a half cup rye.
- [Brad] Shout 'em right
out when you know 'em.
- All right, half cup rye,
three cups all-purpose flour.
This does not sound measuring.
- No, it's not.
I hate measuring out of a bag, all right?
[Claire laughs]
Here, look, this is what we're gonna do.
- Ah!
- The whole thing.
All right, we're gonna make
this real easy for everyone.
There's the whole bag.
- Use this.
- Oh, yeah!
- Yeah, just use this.
- This is local.
This is from New York state.
- Yeah. [laughs]
- Thanks for bringing the goods, Rick.
- Yeah, thanks, Rick.
- [Rick] Yeah.
- We'll bring it back.
- Thank god Rick's here.
- [Brad] Two tablespoons of sugar?
- [Claire] Yeah.
- Now, the butter is kind of
the foundation of this, yeah?
The butter we have is the Vermont Creamery
cultured butter, unsalted.
And what I love about a cultured butter
is that it adds a nice
like nutty, big flavor.
- And like a little tang.
Yeah, especially with an
all-butter crust, we want--
- [Brad] You want some flavor.
- A flavorful butter.
- [Brad] Yeah.
- And I also like this one
because this butter has a
pretty high fat content.
Well, the higher fat content
just makes like a flaky
or more tender crust.
We were told that the crust
is very important for this competition.
- It's half the battle.
It's like the bread of a sandwich.
- It has to be the perfect pie.
We're gonna just chill this to firm it up
'cause it's a little bit soft.
It's kind of been sitting
at room temp for a bit.
I think different sized pieces of butter
are very important for pie dough
because it's that irregular texture
that gives you all those great layers.
We want to chill it down,
so let's use some of this ice water.
Just cover the ice.
We're just gonna chill it out
and then we'll measure from there.
All right, so we're just
going to set this aside
and let the vodka chill.
The alcohol in vodka
helps to hydrate the flour
and give you a workable dough,
but gluten only forms in
the presence of water,
so the less water you add,
the less gluten, the
more tender your crust.
So, the idea of vodka is
you just get something
more tender when you use it as the liquid.
All right, firm enough.
Okay, so butter goes in.
This is a good thing to do with two people
because you wanna quickly smash
in the butter into pieces.
So then I like to leave
some pieces kind of big.
- A little lumpy.
- Do you want the largest pieces of butter
about the size of a pea?
I leave them a little
bit bigger than that.
That was fast for two people.
Okay, this feels good.
Okay, ready?
- Just drizzle?
- [Claire] Yep.
- [Brad] All right, this is fun.
- Keep going.
So the idea here is we're trying to add
as little liquid as possible
to bring this together.
This is your way of avoiding
over hydrating the whole thing.
- That little bit of rye
really does change the color, right?
- Yeah and that'll also change
how the flour hydrates too.
So, we're good, we're ready
to wrap it up to chill it.
It feels good.
So you put it into a square
so that when you roll--
- Or rectangle, but just with
squared off edges and then--
- When you start rolling out it helps--
- Yeah.
So when I put it into the plastic,
I like to use a rolling pin
or sometimes just the heel of my hand
to flatten it and force
it into all the little
nooks and crannies of the plastic.
I think that it helps to bring the dough
together into one piece
so it's easier to roll out
and it just, I think, also forces
the flour to hydrate more evenly.
It's good that you see these
little areas of butter too.
You want those discreet butter pieces.
It's a good sign.
- [Brad] All right, cool.
I'll pop this in the fridge.
- The filling, fly in the Libby's.
- Flying in Libby's.
The classic.
Look at that, perfect.
Let's just make that, Claire.
- Libby's is just such
a great canned product.
I see no reason to make your own.
- They did the hard work already
in a way and it's also July.
- It's already strained,
that's like super smooth,
low water content, so it makes
an excellent pumpkin pie filling
and my thought was that we should just use
the famous pumpkin pie recipe
on the back of the
Libby's pan as our base.
[Brad laughs]
Basically, the proportions in
a custard filling is like--
- They figured it out.
- Yeah, like how much dairy, how much egg,
how much sugar, how much spice?
- We'll make some little
altercations, right?
- Alterations?
- What'd I say?
- [Claire] Altercations.
- Yeah, that's what I said.
Oh, that's it.
- Yeah, smells good.
- We have the one can.
- This is just the pumpkin.
- And some eggs.
- And some eggs.
I wanna enrich it with an extra yolk.
- Just the yolk?
- Sometimes pumpkin pie can
read like it's just baked puree.
- [Brad] It's super
important in a pumpkin pie.
- The slice.
- You have to slice it.
It has to be able to hold the slice.
- It needs a point.
- It needs a point.
- Can't droop.
- Straight sides, I'm not
looking for some oop, no.
- Yep, I couldn't agree more.
- I couldn't agree more.
- Right in.
- It seems like so much, right?
- Yeah, it does seem like a lot.
It's gonna be a loose filling.
Cardamom is pretty strong,
so maybe just a half teaspoon of that.
Yeah.
So, the recipe calls for one
teaspoon of ground ginger,
I'm gonna add a teaspoon so
that I'll make two a total.
Go ahead and add that.
Then two teaspoons cinnamon.
Yep.
- [Brad] Whoop.
- [Claire] So, that's a
quarter teaspoon total.
- Let's keep maple for
the pecans on the top.
- Okay, I like that.
- Right?
- Yeah, that's good.
You mix that up, I'm gonna
grab ramekins for us to test--
- Okay.
- The filling.
[upbeat drum music]
- Oh, wait, you know what
we didn't add is nutmeg.
Do you wanna add a little nutmeg?
- Oh, big time.
Stop everything.
Just to be clear, we are not showing up
with a cherry [beep] pie, right?
- Oh, yes we are.
- Oh, really?
- Yeah, we are.
- I don't wanna make a cherry pie.
- I got it, Brad, don't worry about it.
[Brad laughs]
Okay, half teaspoon of nutmeg.
- Oh, that is it, man.
- It is good.
- But I usually get in trouble
for eating too much pumpkin pie.
My mom used to have to make two
because I would eat it non-stop.
- Really?
- I'd be like four
times I'd be sneaking in
getting it cold out of the fridge.
- Did you always just cut off
a little sliver from the--
- A little. [imitates cutting sounds]
- Yeah, yeah, yeah.
And then it's just like,
"Who ate half the pie?"
"It was Brad."
We should focus,
save the rest of the filling
unbaked, focus on the pecan.
- 'Cause this tastes awesome as is raw.
- I think it's gonna be delicious.
- Let's bake it, like you were saying,
see if we're happy, if
we wanna tweak this.
- Yeah.
- And then once we're happy with our base,
then we can, like you were saying,
we can fool around a
little bit with the pecan.
- So we should also probably
start toasting some pecans.
- Yeah, I'll do that.
- Okay, great.
[upbeat music]
Delicious.
- Very good.
- Need a little more salt,
but maybe we do a little salt at the end.
- Maybe a little black pepper.
- What if we do in a black pepper?
- Just a little. [imitates cracking sound]
- Okay, so it's been a half an hour,
this guy is ready to come out.
So the edges are puffed.
It probably baked a little bit hot.
- Here, put it on the table.
- T-B-H.
- Well, we should point out,
look on the outside the outer ring
is starting to setup firm.
- Yeah.
- It even rose a little.
- I think this baked too hot.
- Too hot?
- So, we have to wait for this
to cool a bit more until we can taste it,
but we had a thought earlier
about how we're gonna
basically do this pecan
topping on the pumpkin.
Yeah.
[magic chimes]
- [Brad] That holds nicely
- Yeah, that works.
- [Brad] Yeah.
- Okay, so the idea is to
achieve something like this
and then put it back in the oven.
So it's gonna be a tricky
thing about timing.
It's like at what point
do we pull the pie out
and put the pecans on?
I think I underbaked it.
- A little bit.
- Oh well, we'll just taste from the edge.
It overbaked and it underbaked.
- Yeah, this is no good.
- At least we can taste it.
- Oh my god, the outside where
it's actually like nicely,
I love the edges of it.
Glad we went with the cream.
[Claire hums]
- Okay, so this is the crust.
- Chilled.
- Chilled in the fridge.
It hasn't been a full two hours.
Maybe even more like an hour and a half,
but you can see how much it's firmed up.
It was a softer dough when it went in
and now everything's hydrated.
This is like a dramatic
transformation of texture
which I think also has a
lot to do with the vodka.
Yeah, so this is enough for two crusts
so I'm gonna cut it in half.
Okay, so now I'm gonna roll it out
and I want to make it
into a nice long slab.
So I think for a nine inch pie plate,
I like to go to about 12 or 13 inch round,
so this looks good.
And now it's getting soft.
We'll see if I can get it--
- A little roll up method.
- Roll it onto the pin.
- [Brad] Oh, we got a tear in that.
- [Claire] All right, that's right.
- We can pat it, this is very forgiving.
- Is it?
- No, I mean like you can patch it, right?
- Oh, yeah, to a certain extent.
- Okay, nevermind.
- So, I'll have lots of
overhang that I can work with.
I think the important thing about pie,
when you put it into the plate,
it's like let it slump, don't
stretch it into the bottom.
So now I cut around about
a half inch of overhang.
This is weird dough.
I think a lot of it is the Rye.
Rhoda's telling me to crimp it
and I kind of agree with her.
We have to impress, you know?
- Right.
- It's not a very extensive, old dough
or elastic dough, so it's like--
- [Brad] Well that's exactly
what we were trying not to achieve.
- I know, but it's also like
worried about it falling apart in the oven
and having no structure at all.
- [Brad] Just crumble out?
- Yeah.
Before we bake this, I'm gonna
freeze it to set it in place.
- I'm gonna do what you did there.
So we also have a dough,
same as the one you just
made just without rye.
- Right and this one was
all ice water, not vodka.
- Cool.
[upbeat drum music]
I kinda like the idea of
bourbon, or what if it's rye?
And I like the idea of rye
in the filling and rye,
it's like a double rye pie.
Double rye pie.
[crickets chirp]
- Sure.
Hello?
That was a really good idea.
- But you gotta use rye
whiskey, not bourbon.
- Yeah, that's what I said.
- Oh.
[Claire giggles]
I really wasn't paying, sorry.
- [Claire] You're in dough land.
- [Brad] Yeah.
- [Claire] You folded it under the lip.
- You told me to do that.
- I meant under itself.
- 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."
- Pop that in the freezer.
- In the freezer?
- I like the freezer too like really--
- Shock it cold?
- Yeah.
- So our pie crusts are in the freezer.
They need about 10 minutes to chill.
You like to do that before you bake 'em.
- Yeah.
- In the meantime, let's
make another mixture
or another filling mixture.
- Everything's the same
except we're halving the clove
'cause it was a little too present.
We're adding a little bit more brown sugar
'cause I think the whole thing
could use a touch more sweetness.
We're also adding a
quarter cup of rye whiskey.
So we have to salt, yeah.
- [Brad] Ready?
- [Claire] Yeah.
[upbeat drum music]
- Okay.
- That's a nice looking filling.
We're gonna bring in our two
frozen, lined pie plates.
- Now, we're setting up for a blind bake.
What's the blind bake all about?
- There's a lot of
technique in these steps.
So, first we bake it weighted
because, you know, that
butter wants to puff up
and make the crust really flaky.
Oh, these are dried beans.
- Where are the ball bearings?
Oh my god, this is a
nightmare waiting to happen.
[Claire laughs]
- Oh no.
- Stay in the steel ball bearings.
[balls clank]
- Just dump them all in.
- I'm doing that.
Here, let me get the door for ya.
- Okay, thanks.
Okay.
20 minutes later.
- Let's check on them.
- Okay, it's looking a little weird, huh?
This is the rye crust with the vodka.
This crust is not right.
Something weird about it.
It's like the lack of water,
which is nothing is
happening the way it should.
So I'm taking out the weights
and then I'm putting it
back in at around 350.
Look at your flaky crust.
- [Brad] Hold on I can't see yet.
- [Claire] Oh yeah,
Brad, it looks so good.
Look at the flakes.
- [Brad] Flakeage!
- We'll put these back in.
So, I set the timer for 10 minutes.
We'll check it.
- We'll check it.
- I kinda wanna take a little egg wash--
- Oh, Christ.
- And brush it on the bottom.
- [Brad] On the bottom?
- And then put it back in the oven.
- The top of the bottom.
- Actually to create--
- A shell?
- Like a watertight
barrier with the filling.
- Okay.
- It's actually, I think,
at a good stage of baking.
It's kinda golden.
So the thing we're testing
is just a little egg wash
over half of the dough.
- And this, in theory, what so you want
that to bake on to it and form a shell?
- Yeah, so I'm gonna
put it back in the oven
for a few minutes so that sets.
And you wanna do the
same thing on the other?
On the other crust?
- Sure.
- Oh, yeah.
Here let's--
- [Brad] Whoa, what're you doing?
- [Claire] I just have to poke
a little hole for steam to escape
and now you can hit with the egg.
- Okay.
- I would maybe dab.
- Saturate that.
- Yeah, just to the flakes don't come off
Nice, I think it's gonna be good.
Okay.
- Oh, wow.
- Like, look at this.
- I like that.
- It's like sealed.
- I like that, it makes sense, yeah.
- Okay, so I'm gonna pour
in, and look at right there.
That's a little bit of a crack.
So, the egg wash it just
seals everything up.
- I like it.
You wanna pull yours out,
I'll pour 'em in together?
- Sure.
[upbeat music]
- [Claire] What a beautiful crust, Brad.
- [Brad] They both look great.
- So, we got a little
leftover, that often happens.
- I love the flakiness on the crust.
- Yeah, the side of your
crust looks so good.
I gotta really gently transfer it.
- Nice moves.
- Some people pour the--
- [Brad] In the oven?
- Yeah, but I don't like to do that.
I think it lets out too much heat.
All right, who knows how
long this is gonna take.
- So, we had our maple coated nuts
that we toasted up last time.
- Yeah.
- Maybe we can give it a little
butter and some brown sugar,
but it was kind of like separated.
We want that coated, nice--
- Yeah.
- Candied.
- Almost like an airy crunch.
- And you mentioned whipping
some egg whites with the sugar.
- Yeah, there's a good quick
method for candying nuts.
- Kinda like how you
would start a meringue,
but we're not gonna bring it to peaks.
- [Claire] Right.
- The brown sugar in the egg whites.
- Yeah, I thought it
could be a good way to--
- [Brad] All of it?
- Yeah.
[upbeat music]
Oh yeah, that looks good.
I feel really good about that.
[jovial music]
All right, this pie is ready, Brad.
- Oh heavens, it looks--
- All the way to wobble.
- But that's the wobble we want.
- That's a wobble, yeah.
- Whoa, a little
crackage, but that's okay.
- Well, it's gonna
settle, but that's why--
- Whoa, whoa, whoa, Claire.
Why don't we turn the oven
off and let it rest in there?
I mean I love that.
- Hello, we gotta do this.
- Oh yeah.
[jovial music]
I would push them in a little.
- No, I think I want
them to settle on top.
Okay, fine.
- [Brad] Okay, you do yours,
I'll do my mine my way.
- Okay.
This is gonna go back into
the oven, no one cares.
Okay, so my pie went back in the oven
with the pecan topping.
Your pie needs a little more
time before it gets set.
Probably just a difference in oven temp.
- So, my pie finally got
to the right temperature.
We got the right amount of,
it's like you're saying,
you don't want that ripple,
you just want a little bit of wiggle.
- It went over.
- You think?
- [laughs] Yeah.
That's okay.
- No, we got wiggle.
It's gonna carry it, I think it's fine.
- [Claire] All right.
What if it doesn't work?
- [Brad] Yeah.
- I hope it works.
Yeah, so I think that it's done
because the tops of these are dry.
So, I turned the oven off
and I'm gonna let it just
cool with the door open,
which will prevent big
cracks from forming.
And now all eyes on Brad.
Oh, you're really pushing them in there.
I feel like if we were gonna enter this
into a pie-making competition,
we should've done a cool design.
- I was thinking that, but
that just feels so not us.
- We could add a little more crowd.
- I think maybe around the edges.
- No, no, no.
[Claire yells]
- Like I wasn't picturing necessarily
a lot of the pumpkin from poking through,
but I suppose it's up for interpretation.
So, our pies are basically done.
We feel really good about
basically all the components.
Tomorrow will just really be about
seeing how they all come together,
but we do want to set up a dough
so that we can really
get started first thing
tomorrow morning and get these pies baked
because we gotta get on a plane with them.
We don't need them to be hot.
- Same amount of everything, right?
Except for changing, no more vodka.
- No more vodka.
[upbeat music]
- It looks better than the last one.
- [Claire] Yeah, I agree.
[upbeat music]
So, pop that in the fridge.
- Yep.
We can pull our pies out of the oven.
I think we should pull 'em, yeah.
- Look at that.
Look at these flakey layers.
Oh my god.
- I think yours needed more time, Brad.
- More time with the nuts?
Why, they're dry.
- No, they're not dry.
Yeah, see what mine is like.
You wanna bring it over here?
- I did have more of a mixture.
- Yeah.
- Should I throw it more?
- No, I think it's cooked.
I mean I don't think
you'll be able to go back.
I kinda like the look of this one.
- I like that too.
- With the better crust,
I think it'll do that sort of puffing
and it'll get a really nice look.
- So, yeah, take the crimp.
You couldn't throw this
on the table and be like,
looks like my kid made it.
[Claire laughs]
Let's let these cool overnight.
We'll test them, we'll
try them out tomorrow.
Okay, hold on.
I just ate that, it's really good.
All right, so I feel
really good about tomorrow.
And I'll see you then.
- I hope you're ready to eat
pie at 9:30 in the morning.
- Yeah, it's pumpkin pie, who cares.
- Right, we'll see.
[jovial music]
Have you had breakfast yet?
I had an English muffin.
We have to eat some pie.
- Okay.
Yeah well, I left mine on the speed rack.
- Yeah, so I left mine in the oven
'cause my concern is that
those nuts on the surface
are gonna pull moisture from the air
'cause they're so sugary
and get kind of sticky.
- A little soggy.
- So, I stored mine in the
oven just for humidity control.
- That's a good test.
All right, you grab that
one, I'll grab this one.
- Okay.
- Wait, this oven is on!
- [Rhoda] That's mine.
Oh my god.
- Oh, it's running at
425 for like 30 minutes.
- Oh my god, oh my god.
- Sabotage.
- Oh my god.
- I would never sabotage you.
No, I put your pie in that
one just this morning.
- Right here?
Oh, no the lower one.
Oh my god.
- [Brad] Andy put your pie in the oven.
- God, I almost had a heart attack.
[Brad laughs]
So pretty.
- Yeah, yours is way
better looking, Claire.
- Wait, look how beautiful.
- That looks great.
- I love it.
- Don't cut it, we're
bringing it to Colorado.
[laughs]
- Yeah, but the crust
is kind of messed up.
Wait I think they both
look better because--
- Claire, you're like a very nice mom.
Like you say both your kids are good.
Mine's clearly not as good.
- Oh, okay, that's an acceptable
way to compare me to a mom.
- But aren't we making two pies?
- Yeah, but don't they
have to be the same.
- But we're not bringing the
pumpkin pie to the competition.
- Yes, we are.
- I thought we're bring cherry pie.
- We're bringing both.
- You can't submit two.
- [Dan] Yes, you can.
- But we're two people.
I need you to enter with your own pies.
- You want me to die?
Do you want me to take a loss
so you can shine with the cherry pie?
- [Claire] No, but I'm
saying I think that.
- Claire, you've changed.
[laughs]
- I'm saying, what's gonna happen is
whichever one you enter with
you're probably gonna win.
It's like when we made sour dough
and your bread turned out better.
- Oh, I see what you're
doing there, Claire.
You know, I'm a little
slicker than that, all right?
They're gonna look at that
and throw it in the garbage
and say, "Nice try."
- [Claire] Okay.
- [Brad] That looks nice though.
- [Claire] Yeah, but here's the problem.
- [Brad] What, I love how it's so--
- [Claire] The filling
is not quite set enough.
- [Brad] Undercooked?
- We don't have that, yeah.
I'm curious to see how set yours is
'cause yours went a little longer.
Maybe we want to hold
back a little heavy cream.
That looks good though.
- [Brad] Yours almost
looks a little more set.
- You think so?
Let's taste them and see.
This is a delicious pumpkin pie.
I do want it a little more set.
- [Claire] More set.
- Do you think if it was
cold it would set more?
- Yeah, I think 'cause like---
- 'Cause I do like pumpkin pie cold.
- 'Cause like all that butter
fat in the cream will firm up.
Try this one.
This is one where we added
the little bit of brown sugar to it.
- I didn't get a whole
pecan either in the bite.
- I think that's actually good.
- It's real good.
The pecan makes it--
- It's really delicious.
- With the pumpkin is, I
definitely don't want more pecan.
It's one of my favorite pies of all time.
I think we have to take out a
little liquid and we're gold.
- Yeah, anything that'll help it
have that little more of a set.
I mean it definitely held up.
- It'll just make it less liquidy.
There's no cut belly, as
I'm gonna start calling it.
- There's no what, gut?
- Cut belly.
- Cut belly?
- Like you know when you can
cut it and then it like bloop,
forms a little belly if it's not set.
- Yeah.
- A little cut belly.
I just made it up, Claire, roll with it.
- Okay, great.
We have to get started
because we have to get
this pie in the oven
in the next hour and 25 minutes.
- All right, let's do it.
- I looked back at a reference
recipe of a pumpkin pie
that I did and we had a lot more egg
proportionate to each pie,
so we're gonna add a couple eggs.
- And you think that will
help with the setting?
- Definitely.
- The nice, custardy
that we were just lacking
a little in that other pie.
- In addition to the backing
off the cream by half
and adding four tablespoons butter,
we're gonna add two eggs.
Six eggs, two whole yolks.
- [Brad] Gloop, gloop, gloop.
- Here's all the spices and salt.
- It's a five-speed, Claire.
[blender whirs]
- Looks great.
- Yeah, it looks really good.
- I'm a little worried about time.
- Yeah, we're under--
- Considering the whole cherry pie,
- True.
- Curve ball.
- We're under the gun
so, is that the phrase?
- Under the knife.
Oh, under the knife would
just be surgery, right?
[group laughs]
- We have to bake off a
test batch just to confirm
that this filling is right
where we want it to be.
- All right, you're confident.
Let me get you a little
aqua, or we do that after.
- Yeah, we can just pour it around it.
So, I think we're just
gonna bake off this much.
It was about a half cup.
- Oh, you pour boiling water in.
- Yeah, just to bring it up
- So it's there, ready
to go, ready to party.
- Yeah, so this will bake quickly.
- Like that, good tip, Claire.
- This is the dough
that we made last thing
before we went home yesterday.
- Looks great.
- Look at the color of this crust.
- Looks awesome.
- I love the color.
- The butter looks so cool.
- And it got so firm.
[upbeat music]
[rolling pins bang]
- All right, great.
Into the fridge-o, Dan-o.
[jovial music]
All right, that was great.
I feel really good right now.
- Yeah, that dough seems like--
- Spirits are better today, I
was in a dark place yesterday.
- I know, I'm not used to
that Brad, usually you have
- Me neither.
- such a positive attitude.
[solemn piano music]
So, let me back up and
just say what we're doing.
We are making two half sour cherry pies.
- Half sour saffids pies.
- Half sour cherry pies to
bring in our competition.
And we haven't decided yet
who's entering the cherry
and who's entering the pumpkin,
but basically I think that two people
should enter two different pies
to maximize our chances
of collectively winning.
Anyway I actually
recently pitted and froze
a bunch of sweet and sour
cherries from the market,
which I just had left over
from a project.
- Oh, lovely.
- So brought those in.
Rhoda's gonna supplement
with a couple extras
and we're gonna make a cherry pie.
So, blind bake bottom crust,
cherry filling goes in, crumble topping.
- Sounds like you got a game plan.
- I got a game plan.
Just follow my lead.
- Clearly, it's all about the pumpkin pie
at the end of the day.
You know, for Thanksgiving.
You know, that's what we're doing.
We're not gonna show up with
a cherry pie to Thanksgiving,
we're gonna show up with our
pecan pumpkin pie hybrid.
But this is just, you know
if we're gonna go out to this competition,
we might as well bring a
little ace up the sleeve.
- What do they say?
Don't bring a knife to a gunfight?
Is that how it goes?
- Exactly, we're on the same page.
- Okay.
[upbeat drum music]
- In between, it probably
isn't gonna do anything,
but maybe it does something great.
Like, you know, a little pottery--
[car breaks squeak]
- What are you doing?
- Claire, don't worry
about it, this one's mine.
- They have to be identical.
- Oh, they do?
Easy fix.
I thought it'd be cool
to do like weird things.
I forgot they had to be identical.
- Yeah, you want it to do weird things,
I'm afraid it's gonna do weird things.
- Well, that's the
difference between you and I.
- [sighs] So many differences.
- What time is it?
- [Dan] 11:30.
- 11:30.
- Oh my god, we're behind.
We're blind baking the crust now.
- All right, here we go.
What are we doing?
We're making circles?
- I just, yeah make it, yeah.
- Claire's gone solo.
- I'm on my own.
- So, really?
- [Claire] Roll it out into a circle.
- [Brad] Nice.
[upbeat drum music]
Rowing bows, Claire?
- [laughs] Sorry.
- It's just pie.
Mine's a square.
- Brad, oh my god, it's
like a perfect square.
Brad!
- I wasn't trying to.
You know you just jumped
in there you got all mad,
you left me behind.
- You didn't say anything.
I wasn't looking over
at what you were doing,
just concentrating on myself.
- I know.
- Okay, beautiful.
Into the freezer, into the freezer.
- Put this in the fridge, Dan.
[laughs]
- So this is a ramekin of
this filling that we just made
and we baked it in a water
bath so it didn't overcook,
but we also then undercooked it.
- Well, that's fine.
Let's eat from the sides.
- We're gonna try it.
It might be a little loose.
I love the flavor.
- It has that like silky sheen
that you kind of want in it.
- Yeah.
- I think if this was
cooked a little bit more
it would be perfect.
- Me too.
We're gonna go with that
filling, no changes.
We're gonna get the cherry
pie crust in the oven.
- Great.
- Normally, we'd go over to the board
and write all this out and
document the decisions,
but our flight is in five hours
and we haven't gotten
the pies in the oven,
so we're skipping that step.
We got to move.
[upbeat drum music]
- Let's get two more sheet
trays ready to go with foil.
[laughs]
All right, Brad, make sure this is--
- All right, sorry, Claire.
- Make sure that's really in there.
I'm gonna go in that oven,
you're gonna go on the wall oven.
- Where am I going, Claire?
I wasn't paying attention.
- In the wall oven, upper wall oven.
So, in the ovens we have four pie crusts.
- All the crusts.
- They're all the crusts,
they're all blind baking.
Two plain crusts for the
cherry, two rye for the pumpkin.
And now we just have to wait.
We could toast the pecans.
- We can toast the pecans.
- [Claire] Let's do that.
- Let's do that, let's
do everything we can.
- Okay.
[upbeat drum music]
How much time?
- I have no idea.
- Okay, we're good.
- I have no idea what's going on.
Everyone's running
around like crazy people.
- Create a sense of urgency.
Oh, though this looks great.
I'm getting a nice little
browning around the edge.
- I didn't get any color,
I'm not done right now.
- All right, so put yours back in.
Okay.
This is the rye crust.
Oh, this is looking real good though.
Put it back in the oven.
- Mine is undercooked.
- Put it back in the oven.
Get it back in, get it back in, it'll die.
Pies are a lot of damn work.
- A lot of work, I don't know what--
- I hope people realize that.
Brad had to take a phone call,
so now I'm responsible
for all four crusts,
which are all the different
stages of doneness.
First, I'm gonna move down the line.
First, I'm gonna take out
his cherry pie crust
and remove the weights.
Jesus Christ, this thing is heavy.
Okay, next I'm gonna egg
wash the bottom of the rye.
Ah, I'm gonna leave it
in a few more minutes.
But I'm gonna egg wash the
bottom of my cherry crust.
They're all important.
I love all my pies equally.
Now let's look at, this
is Brad's rye crust.
I'm so confused, these
are baking so differently.
Egg wash this guy.
So, the crust started
to puff up a little bit,
I'm just pressing it down.
I got real stressed out.
- Oh, did ya?
Just now?
- I was managing four crusts.
- So, where we at?
Catch me up to speed.
- Besides how dark the edge is,
they're looking really good.
[upbeat music]
[Brad sings]
- That does not look like the rye crust.
- Well then this one
[beep] better be, right?
- Is that the rye?
That's not the rye crust either.
- Maybe, yeah look at the brand.
- Okay, good, I'm relieved.
- But why is yours
taking so long to color?
All right, I think this guy's done.
Yep.
So, this is for cherry pie.
It's looking very nice.
- Claire, what do you think of this one?
- Oh yeah, egg wash.
- Egg wash?
- They're ready, yep.
- That looks pretty good.
- It'll be ready soon.
- Smells good.
All right, one coat.
Now I'm just looking to set that up.
- [Claire] Yep, that's it.
- All right, good things
are happening over here.
- And now we're going in with the filling.
We're gonna pour it in.
All right, this looks so good.
- [Brad] Yeah, it does.
- Nice volume.
- Oh, nice little swirl!
I mean, it's cooking, look.
- Yeah, I would egg wash it.
- Egg wash it!
Washin', lockin'.
We're just racing time now.
- All right, Brad, I
got a surprise for you.
We're gonna put a layer
of almond paste underneath the cherries.
- Okay, also I don't wanna
get too wrapped up with this.
I don't want to burn mine.
- Does it look as chaotic as it feels?
- [Dan] Yes.
- [Carla] Looks very chaotic.
- [Brad] Oh, do you wanna
look at this one real quick?
- Yeah.
- Fillin', we're fillin', baby.
[upbeat drum music]
Claire, what do you think?
Ready for fillin'?
Not yet?
Give you another minute
and then you're good.
Brad, filling time.
Tell me when.
Nice.
- [Brad] God damn it to hell.
- [Claire] Brad, we
don't have time for this.
- All right, going in.
- Brad.
Brad?
- What?
- This is the rye.
Why didn't you say anything?
- [Dan] I did like three times.
- No, I didn't even hear you.
- No one will even know.
- Wait a minute.
- This looks speckley.
- Yeah, that's the rye crust.
- Yeah, that's right.
- Okay, so that one's cherry.
It's cherry with rye crust.
- Listen, no one's gonna know it at the--
- Everyone's gonna know
cause they were filming this.
- It was my fault.
- I was not listening to you at all.
- Okay, so we have two that are correct.
Everything's gonna be fine,
except it's the wrong crust
and it's not for Thanksgiving.
- It's for charity.
All right, let's fill them with cherry.
All right, this is the sweet
and sour cherry pie filling.
- What's the little
coating we got, Claire?
- Sugar, cornstarch, some warm spices,
almond extract, vanilla
extract, lemon zest, salt.
I think that's all.
So, it's all ready to go because
we have no time to spare.
And then this is the crumble.
- Oh!
- I'm gonna fill this.
We're gonna have some leftover filling
'cause this is a pretty small pie plate.
- We think that's a good amount, right?
- All right, I'm putting
on the crumble topping.
- So, there's oats, flour,
we put some sliced almonds,
keeping with the almond theme.
- Oh, you're going big.
- Yeah.
I think that something kind of tall
might be impressive to the judges.
- See, I do well with old ladies.
- I could totally see that.
- We're gonna like, you know
a good grandma's over there.
- You're gonna sweet talk a little.
- So we're gonna have to
get in their heads a little.
- Turn on the charm.
- We'll dose 'em.
- I think it's ready.
- In!
Let's look at it together.
[upbeat drum music]
- 'Cause I don't want
it to overcook, yeah.
- Let's check the rest.
- Okay.
I know these aren't done,
but let's look at yours.
- Oh no, we got plenty
of time on that one.
- 300 on this?
- Yeah.
[whistles]
- Please don't rush me.
We have time, we can't afford mistakes.
Let's just all relax.
- I know, I know, it's true,
every mistake happens when you're rushing.
- Always, Claire, OSHA.
[upbeat music]
- [Claire] I kind of like this soup.
- [Brad] All right.
- [Claire] Also, we don't have time, Brad.
- Claire, time moves with the
energy that you put out there.
[peaceful zen music]
- I don't get it.
You think it looks terrible?
- No, I like it.
I don't love the amount of liquid.
The pecan should kind of
be just even coat of--
- Just an accent.
- But those opinions went
right out the window.
- All right, let's check the other ones.
All right, so these look good.
The crumble is browning.
We might want to tent
the top of the crumble
with foil at some point too.
All right, they're going.
- [laughs] Oh, good fun.
- I feel like I'm not
being taken seriously.
- So, I feel pretty good
about the pumpkin pie here.
- Brad, we're gonna be here forever.
- No, this is gonna happen quick.
[upbeat drum music]
- He's so pretty.
- Right?
- I think it's a she.
This pie looks like a
winner, a real beaut.
Should we chip off some of that darkness?
- No, no, no, leave that.
That's beautiful.
- So, this is the one with the rye crust.
So this is our double rye pumpkin pie
and this is gonna be the one
that's gonna be entered in the contest.
But basically we need two pies to enter.
One is gonna be judged and
the other one is gonna be
auctioned off to benefit--
- To the 4-H Club.
- To the 4-H Club.
- For the kids.
- For the children.
I don't feel confident about the pie
with respect to the
competition because who knows,
but aside from that, I feel
proud of this end result.
It's so pretty.
No, I love our pies.
This one and the other
pumpkin that we have.
Forget the competition.
I think this is a great Thanksgiving pie.
- I do too.
[jovial music]
- The fruit pies take a little bit longer,
so really we're just hanging out
until we to leave for the airport.
- Yeah, it's pumpkin pie bro.
Have you ever been to Thanksgiving?
[clock ticks]
- Well just pie caught a little.
- Caught?
- As they say.
- Oh, the English.
I'm just gonna throw
this out there, Claire.
- Yeah.
- I know this wasn't
the original game plan
and because your beautiful
crust kind of gets hidden,
I think we see a stand
a chance with the reds.
The reds, it breaks the, like this, yeah.
- I like yours better.
- Do you, do you?
- Yeah, I do.
It looks better.
- Boom!
Competition won, who cares about Denver.
- So we're gonna submit this one
to the competition and that one.
- Okay, yeah.
- Who submits what?
I think because you made
this one and I made that one,
I'll submit pumpkin and you submit cherry.
- Okay.
- If you win with cherry.
- The $100 pie prize.
- Will you split the
hundred dollars with me?
- No, I'm gonna donate
it to the kids if we win.
- Okay, fine.
[laughs]
- All right, we gotta do this.
- Just kind of fold it up?
- Okay, okay.
- Right?
- Once we're sure they're fully cool,
we should wrap this in plastic.
- $75.
So these pies are nice and cool,
we gotta leave here in like 20 minutes,
get to the airport so
we can get to Denver.
Let's box these up and hit the road.
[upbeat music]
- All right, Claire, we made it.
Beautiful Colorado.
We're at the Adams County Fair.
Pies made the flight.
- Here we are.
- Safe and sound, just like the two of us.
All right, beautiful day.
Let's go meet up with Gloria.
We'll drop our pies off and
we'll check the fair out.
- Yeah, we got to get
these officially submitted.
This way.
- Following you, Claire.
- Okay, we're a little under the wire.
- Yeah, we're under the knife.
- The cutoff time is--
Is that a petting zoo?
- Oh, look at the goats.
- That's not where we're going
[goat bleeps]
- How you doing, Gloria?
- Good, how are you.
- Brad, nice to meet ya.
- Brad.
- Hi, Claire.
- Hi, Gloria, nice to meet you.
- Same here.
Thanks for meeting with us.
Pretty excited for the
the ol' pie competition.
We might have a couple winners, not sure.
I heard about the pies are
going across the airplane.
These are gonna be good pies, right?
- Yeah, you better hope so.
- Yeah, fingers crossed.
- How long you been a part of this
pie competition in the fair?
- Well, the fair has been
in existence over 100 years.
We've only had the pie
competition for three years.
And I was the original
organizer and still doing it.
All right, holding it down.
- But the contest has doubled in size.
- So, who has to taste all of the 70 pies?
- We have a panel of judges,
three judges per age group,
judges are primarily mayors
of different municipalities in the area,
county commissioners,
a district court judge,
and some locals judging the crust,
the consistency of the filling,
flavor of the crust, the
flavor of the filling,
and how the two combine.
Each judge has a score sheet.
They'll judge each pie,
then the three score sheets
are put together, totaled.
It's an exciting day.
- [Claire] We're so excited.
- Fun, well let's drop these off.
Clock deadline.
- Over to the the exhibit building.
Follow me.
[goat bleeps]
- Should've brought a better hat, huh?
- Do you wanna borrow mine?
- No, you look so lovely in it.
- You could wear that one.
- Yeah, who's is it?
I dunno if it's gonna fit on my big head.
[laughs]
I do well with old ladies.
I'll give it a shot,
I don't wanna be rude.
[women cheer]
- Looking good.
- My name is Brad Leone, L-E-O-N-E.
Anybody ever drop their pie
walking down the line here?
Slipped off the table?
- I don't think so.
- Don't jinx it.
- I'm sorry.
That's winning right there.
All right, yours made it safe.
- Yep, I'm nervous.
- Well, let's check the fair
out and kill a little time
before judging.
- Before the judging.
- Thank you so much.
- You're welcome.
- Yeah, thank you and we'll
see you in a little bit.
- We'll see you at four.
- We'll see you at four sharp.
- Have fun.
- I'll be early.
- Can I have three egg rolls, please.
- Yeah, sure.
- Veggie?
- Can I keep the change?
[cash register dings]
I'm gonna pocket that change.
Can we look at the fudge?
- What're you gonna get
yourself a little fudge?
A little fudge cone?
- Never a dull moment.
- And cool Cajun, it's not hot
that's why it says cool on it.
- That one is good.
- Delish.
- I think I need more money, Dan.
- Dad!
- What happened to the money I gave you?
- It's not enough.
- Come on, dad.
Well, thank you again.
- Thank you very much.
- [Saleswoman] I hope you enjoy your day.
- All right, cheers.
- Cling.
How's it going?
- Hello.
- We just wanted to feed some
of your fine animals here.
- Sure.
[upbeat music]
- Dad, I need another dollar.
- Excuse me, excuse me.
- Oh, a big guy, he's like me.
Don't bite my phone now.
Oh, god.
[laughs]
- Winner!
- All right.
- Thank you.
- Claire, say hi! [laughs]
They're serious in there.
The whole staff, not messing around.
- We got a copy of the score
sheet that the judges fill out.
Very official.
- And Gloria was so nice.
She's gonna let us grade our own pie.
- Okay, filling has a pleasant
flavor, oh a pleasing flavor.
Not flat, too sweet, or too
tart, pleasant aftertaste.
- Nine.
- Crust has a rich blended
flavor of well-baked ingredients.
- Nine.
- The rye.
Appropriate amount of filling to crust.
I think like eight.
- Fine.
Here's the last category.
For the final 50% of the competition.
- Pleasant overall taste with crust
and filling complementing each other.
- Yeah, nailed that.
So, you got 10, 15, 20, 30.
I'm gonna say 25.
I know it's not an option.
- Okay.
All right, let's total it up.
- 81.5 out of 100.
Better than I did in school.
- That's a B minus.
- Yeah, we'll take it.
It's an A in my book.
- I did much better than that in school.
- Well, Claire.
- All right, 81.5.
- We make a good team then.
- Do you think we're
gonna get a better score
than what we gave
ourselves from the judges?
- I hope so.
- I hope so, too.
- If we score below 80...
- Yeah?
Then I gotta give my book deal back.
[laughs]
[upbeat drum music]
We just were informed that our pie
was taken over to the judge's table
and it's about to be tasted and scored.
- And honestly--
I have a stomachache, I'm so nervous.
- Wait, here it comes, here
it comes, here it comes.
- Don't stare, don't stare.
- I get really competitive
and really nervous.
This is why I should never
compete because I go psychotic.
I'm too nervous to look.
[drumming beat]
They're like passing it around.
- But it looks delicious.
- And the crumble topping,
it does look good.
- It almost looks like a cool--
- I can't really see if it
has a lot of liquid in it.
- It is like having three
Chris Moroccos taste your pie.
- No, no, it's not soupy.
The bottom looks nice.
- Oh, you did a casual
look see over there?
- I threw something away.
Here, gimme a 50.
[laughs]
- Dan.
[cash register dings]
Dan, we need a 50.
No, no, no, it's a clean game.
Clean game, no bribing.
Judges are done. We're
gonna pick the winners.
- Right.
- Maybe we'll be one of them.
And there's first, second,
and third I think is the bracket, okay?
And I think we have a
pretty good chance, Claire.
But the judges, they
know what they're doing.
What, what's a matter?
- We just got to wait and see.
I'm nervous, but there's
a fairly big crowd here
all waiting for the auction
and they have their paddles ready to go.
- I feel great about our pies.
I mean, we did our best under
the circumstances we have.
Oh, quiet on set, please.
[laughs]
Our first place winner goes to,
and I'll probably really
mess up this name,
Mitzi Waynbok, Mitzi?
Mitzi! [crowd cheers]
Okay, our second place for the young
adults goes to Judy Welch.
[crowd applauds]
And our first place winner
in the young adults goes to
Sarah West.
I'm texting Rhoda. We
did not, all caps, win.
- In the prettiest pie goes to Heidi
[crowd cheers]
- Update, we did not win.
We did not place.
We didn't even get prettiest pie.
I'm upset and happy at the same time.
I didn't necessarily want to win,
actually, that's not
true, I did want to win.
I did want to win the whole time.
- Inside I'm like, "Our
pie was really good."
- I'm like, at least third place maybe?
- [hums] Nothing.
But hey, you know what?
In the big picture--
- Yeah?
- I'm kind of glad 'cause like I'd
kinda feel like a jerk if we won.
- We're interlopers.
- It's kind of like a double-edged sword
because after all that,
we [beep] should of won.
- I know I feel worthless.
Also, I need a turkey leg
to make me feel better.
- You ate a turkey leg?
- No, I need one.
- No, losers don't get
turkey legs, Claire.
- Or an egg roll.
- I can't believe how many
pies I made in my life
and we didn't even place.
- World-class!
The pumpkin pie was world-class, Claire.
I've had a lot of pumpkin
pie and I love pumpkin pie.
Forget the cherry pie, I
didn't even wanna do that.
This was about pumpkin pie, all right?
- We came to a fruit competition
with a pumpkin pie, okay?
Oh, we didn't win, really?
So let's just focus on
what we came here to do.
- Okay, okay.
[country rock music]
- Quiet on set, please.
We have the final meal to prepare for.
- Thanksgiving.
- We're gonna rally all
the troops in Cape Cod.
So, I'm gonna head there from here.
- You go to Cape Cod, do your thing,
I'll meet up with the rest of the gang,
and we'll meet you up there.
- No rush.
- We'll be there exactly when
we said we're gonna be there.
- 'Kay.
[jovial music]
Oh, yeah baby!
- Oh.
- Happy Thanksgiving in July.
[chefs chatter]
- We're gonna be in a hot kitchen
cooking on a beautiful summer day.
[cheering]
Oh, Christina--
- [Christina] We're not even going.
- [Claire] Do we have to do stuff?
- [Christina] Yeah, we gotta do stuff.
- [Claire] I'm actually really hungry.
