Gator Time: Let’s Bake a Cherry Pie!

people I didn’t want you to think that Ihave forgotten about you and since itdoes look like we’re gonna be playingFoursquare in kind of soon I thought wecould at least keep up with the cookingand the cursive writing so real quickthe people I have signed in so far JakobDylan VanessaMorgan Delaney Carly Max and Lee now forthose of you that aren’t keeping trackthat’s only about half of you so what Ineed you guys to do is get everybodyelse that I didn’t call their name to goto the Google classroom this is the codethey need to enter our eighty y4d V nothat’s a B sorryBV all right and get them to login allright that way they’ll be able to keepup with the videos and what we’re doingat Gator time the other thing and thisis just optional I created an Instagrampage for my classes skies amoursunderscore art underscore classes soeven though you guys aren’t technicallyone of my art classes you guys are oneof my classes and I do miss you so ifyou want to be a part of that it’stotally optional you can join theInstagram page I’m not gonna follow youback so don’t get your feelings hurt nowsince I’m shooting this video as aone-time take cooking demonstration if Imess up I apologize but it’s really hardto shoot a cooking demo in one take nowa few things you need to start cookingbecause you cannot live off these evenif they are deluxeand you cannot live off this no matterif your parents are gonna buy one foryou every single day at some pointyou’re gonna have to start to cook nowseeing this is our first lesson in mykitchen yes welcome to my kitchen we’regonna keep it really simple okay we’regonna do a pie a cherry pie and I knowwe’ve done that before but we’re gonnado it simple okay this is like thecereal making of cherry pie first of allI did not make the pie crust they camefrom the boxnor did I create the filling it comesfrom the can so all this is is anassembly and a bake very straightforwardso first thing start with your cooking’sI’m using a glass pie pan make sure youspray it really well probably better dothat over the sink yeah unless you’regonna clean up the mess then you gotyour pie shots now these pie shellsbecause they’re pre-made andrefrigerated they’re not the best in theuniverse all right they tend to haveholes in them like you’re gonna see herein just a second yes and they’retypically not exactly the right size forwhat you needso there’s a little bit of adjustmentwhen you fit it to the pan you want tojust real gently work this down in hereno I did wash my hands before I startedfor those of you who are drama folks youknow who you are but what I want you tosee is you just kind of have to massageit down in to the pie pan you try toforce it down and then you’re gonna tearit and since this one already had someholes in it you don’t want a leaky pienot that it’ll be ineligible it’ll justbe really ugly so once you get thebottom crust in there I like to goaround the edge smooth it down make surethere are no air bubbles underneath thebottom or some out if you have to allright then you’re gonna need two cans ofcherry pie filling all right just dumpthose in there make sure they use aspatula to get all the juice out of thecan otherwise you’ll end up with areally dry pie which is not good to eatat all the other thing you can use thewhite light cherry pie filling but let’sbe real people if you’re eating cherrypie why would you want it to be whiteall right unless you’re diabetic allright just use the regular pie you’llend up with a much tastier pie now it’sgonna look like a lot of filling butremember this is gonna cook down allright it’s actually going to be quite abit less once it’s gone through thebaking process because even though thisis basically just a dump and bake allright it does still have to cook soyou get a nice and golden brown crispycrust all right now the part of thisthat makes the demonstration worthwhileis what I’m going to show you about howto join two pie crusts together once Iget the rest of this filling out herenow like I said these are not perfectpie crusts okay because they get dry andthey cracked we’ve got to figure out away to make them join together so thefirst thing is you want to make sure therim is really smooth down then I’m goingto take just a little bit of water andI’m gonna moisten the edge all the wayaround this is gonna help seal the twopieces of dough together as we go aroundand crimp our pie now don’t put so muchwater on that you saw out the crustthat’s not gonna work either you justwant enough on there that you’re gonnabe able to join the two of them togetherall rightso camera angles gonna adjust just alittle bit here so this is the part ofthe demonstration that’s really thetakeaway the tool to do this is the endof a knife and your fingers like this soas we do this what I’m doing is I’mpinching and pushing so I’m pinchingwith my fingers and I’m pushing with theknife now in a pie Factory there’s amachine that does this so the spacing isreal regular the pressures even and allthe pies come out looking the same moreor less in the real world even if we hadmade these pie shells ourselves the oddsof you actually getting it joinedtogether super beautifully the firsttime those of you that are out therethat are perfectionist you know what I’mtalking about are pretty much againstyou but with a little bit of practiceand a little bit of patience everybodycan get a pie that looks really prettyand everybody will go ooh ha you baked apie when in reality all we really didwas combine the ingredients and use apremade shell but it’s finenobody’ll know the difference all rightnow you can see we’ve got all this extradough around the edge you could bakethat but again it’s gonnaend up being a hideously ugly pie so Ilike to just use a sharp knife when I goaround the edge now I’m going to trimthis off now you don’t this is also whyI like to use a glass pie pan because ifthis was a metal pipe and not only areyou doing your knife but you’re probablycutting up the pan a little bit allright so this waist dough you just throwit away you’re not gonna need it anymorenow because this is a cherry pie you’vegot a lot of liquid in hereif we just baked it the pie wouldliterally blow up and overflow in yourmom’s oven making a huge mess making ahouse smell like burned pie crust sowhat i’m doing here is called dockingwhen you dock a pie you’re creating alittle air vents for the steam to riseup out of it the last thing I’m gonna dois I’m gonna use about a tablespoon ofwhite sugar maybe a half – across thetop of the pie okay this is just gonnagive it a little bit more sweetness it’salso gonna crisp up just a little bitbetter because the additional sugar allright so we’re gonna change the cameraangle in order to bake this you want tobake it at 425 for 35 to 40 minutesnotice that’s a ten-minute gap your ovenmight be hotter it might be cooler mostpeople don’t ever test the temperatureof their oven so start at 35 if it stilldoesn’t look golden brown on top thenstretch it out certainly though don’t gobeyond 45 minutes because if thistemperature 4 is 25 you don’t want toburn your pot okay now I hope you gotsomething out of this littledemonstration I’m gonna keep pushingstuff out to you Gator time peoplebecause I like you and I miss you soagain if you know those peoplecontact them snapchat Instagram let themknow hey mr. Krasny more still sendingus cooking videos and how to write incursive because we spent six monthsworking on your person handwriting youdon’t want it just let it evaporatealright we’ll see you guys next timewe’re going to do some more excitingcooking videos once I get better editingthe videos thank you see you guys later