The Great Canadian Baking Show (2017–…): Season 5, Episode 5 - Pie and Tart Week - full transcript

We're gonna pie each
other in the face.

- Alright.
- 1, 2...

Wait, wait— why today
of all days?

Because it's pie and
tart week, alan.

- But of course.
- Yeah? Okay.

- Now I'm ready.
- Great, okay. One...

- Hold up.
- What?!

You know eating is technically
a pie in the face.

Oh my gosh,
you're right. Okay!

- Here you go.
- Oh.

- Yeah.
- Okay.



See, now this,
this is funny.

- Yeah, yeah.
- Mhm.

So, do you always carry
forks around?

- Mhm, emergency forks.
- Ah.

Last time...

- Isn't that lovely?
- It's lovely.

It's got gluten.

The bakers got inspired
by bread week.

This is gonna be a love
letter to my wife.

I think you nailed
the challenge.

Oh.

But it was aimee's
out-of-the-box thinking...

I am speechless.

...That crowned her star baker.



Well deserved, honey.

And while many bakers got
tangled in knots...

How am I gonna fit
everything in here?

...It was alina...

It won't be baked.

...Who came undone.

This has just been
unforgettable.

Now, it's pie
and tartsweek...

Dun-dun-dun...

...And the competition is
getting emotional.

You can hear
my tarts weeping.

They'll face a sugary
signature...

Tastes so good, I could have
the whole pie by myself.

Hot!

...A temperamental technical...

Oh, gosh,
these are not it.

And a doubly challenging
showstopper.

Look at me chop.

You gotta put
some hip into it.

It's week five!
Still here! Pie week!

I love pies.
I love eating pies.

I love making pies.

Oh, I've done a lot of worrying
to prepare for this week.

Pies and I don't have the
greatest relationship so,

Like, I'm a little on
the fence today.

Good morning, bakers,
and welcome to week five.

Here's some math for you.
There are 6 of you left,

12 challenges until the
winner gets the cake plate.

And the number of
the day is 3.14.

Oh, I know that!
That's pi!

Ann, you are correct.
This week is all about pies.

And tarts, but there's no
mathematical equation for that.

For your signature challenge,
you will be making a provincial

Pie, which is simply a pie
from a particular province.

Now, from what I remember of
high school geography,

Canada— she big —
and she has many regions,

Most of which have their
own pie traditions.

So, today, we would like for
you to make a sweet pie

From a place you hold
near and dear.

Bakers, you have two hours
on the clock.

- On your marks...
- Get set!

- Bake!
- Oh, gosh.

It's pie week! Yay!

Pies and thunderstorms.

- Oh, oh, no.
- Good morning, stephen.

- Hello.
- Bye, stephen.

This week's signature
is a provincial pie.

We want to see the
baker's province

Represented in this pie.

I'm very curious to see
what the bakers are

Gonna bring to
the table today.

What a wonderful day for pies.

It really is.
It is a wonderful day for pie.

My biggest concern with the
provincial pies is that

They oversimplify
the concept.

We want them to
tell us a story,

And that should be apparent
in their design,

Their choice of flavours,
and even the crust they use.

I'm nervous about the weather,

I'm nervous about the time.

Gotta keep all the ingredients
nice and cold...

So I can have nice flaky dough.

A nice flaky dough
also needs to be

Light, airy and fatty.

Adding some cold butter.

While remaining strong
enough to support

The weight of the
pie's filling.

It's thick, but I can see
little streaks of butter.

Dougal is honouring the
summers of nova scotia

With a fresh strawberry
and blueberry pie,

Topped with a
decorative pastry sun.

They're my two favourite
summertime berries that

We grow so, I'm putting
both into one pie.

So, you don't have
much concern today?

You think it's gonna
be a great pie?

- Oh, I always have concern.
- Yeah.

- But I practiced, so...
- Good luck.

Most of the bakers
are making a traditional,

Butter-based pie crust.

So, the key is just to
keep the dough cold,

Because you don't want
to melt the butter.

I am doing a pate sucrée,

Which is kind of the
standard tart crust.

It's really
tender and crisp.

Aimee's pate sucrée will
provide a sweet shell for

Her pastry
cream-filled tart,

Covered with
fresh raspberries and

Delicately poached peaches.

Two star baker awards,
how does it feel?

It feels good.

I don't know, hopefully,
I'm not peaking right now.

- Good morning, vincent.
- Good morning, ann.

So, what are you
making this morning?

I'm making
blueberry lime pie.

It is something that
reminded me of

A camping trip that we took.

- We went to blueberry hill...
- Oh!

And we picked fresh
blueberries and,

There was moose poop all
around the blueberries.

So, this pie
contains no poop.

- Are you sure?
- I'm sure.

Vincent's camping-inspired
blueberry-lime pie will be

Adorned with a colourful
pastry trillium.

And he's decided to take
a different approach

With his pastry.

- I'm using lard.
- You are.

Where is the butter?

Although butter makes
the pie crispier,

I find that it's
not as tender.

So, I'm gonna have to eat
lard this morning?

You're gonna have to eat
lots of lard this morning.

Okay, let's put some
decorations together

'cause that's...
How the cool kids do it.

Okay.

While their pie shells
firm up in the fridge,

The bakers are making sure
that their pastry is doing

More than just holding
their fillings.

I am working on a
wheat topper whopper.

You know,
the sask represents.

I'm working on my trilliums.
Colouring them right now.

I don't know if mrs. Tulloch
is out there watching from

My grade 10 art class, but
she'd be very proud of me.

I hope she'd be very proud.

Steve's pie is a vibrant
tribute to lake superior,

Featuring a colourful
lighthouse island,

And a rich
butter tart filling

Inspired by a
road trip memory.

The first time I went over
lake superior, what I found,

Aside from the incredible
beauty was, every gas station,

They all had butter tarts
on the counter,

And they are the best
butter tarts in the world.

With raisins or no raisins?

So, this will have raisins,
that way,

If anyone doesn't like them,
I get an extra slice.

The bakers need to start blind
baking their pie shells...

God speed, little pie.

...So they can move on kto the
- Their fillings.

I'm working on the filling
for my blueberry pie.

It's very scary. I've never
used one of these before.

I usually use a boxed mix to
make this pie filling.

Look at how good that works!

Amanda's signature will
feature elaborate decorations

And distinct layers of lemon
and blueberry filling,

As a tribute to
a pei staple:

The classic lemon
meringue pie.

I swear, it's the most
popular, but I like the

Lemon super punchy,
a little puckery.

Maybe too lemony?
Is that a thing?

- No, no.
- Okay, good.

I am cutting up some peaches.

I'm poaching them in a
little bit of wine, sugar,

Lemon juice and water.

- Hi, stephen!
- Oh, hello.

Here's a tidbit, like,
even though they

Look like blueberries,
saskatoons are more

Closely related
to the apple.

So, fun fact of the day!

Stephen's updated
take on saskatoon berry pie

Will feature an added layer of
almond paste in its filling,

And wheat sheaf decorations as
a tribute to his prairie home.

It's gonna be
super flat, right?

Yes.

Flat in appearance
but bold in flavour.

Oh, I like that.

So quiet in here.

That's what happens when you
separate stephen and amanda.

I hope you're filling
your time wisely.

You're halfway through
the bake, bakers.

So, I am just going to
fill it all up.

The men have all chosen
pies shells and fillings

That must be
baked together.

And, we pray.
To who, I don't know.

The women will be letting their
pie shells fully bake through...

I look ridiculously behind,
but I'm on time.

...While they keep working
on their multi-layered,

No-bake fillings.

Ah! Oh, I think I went over
the maximum fill line.

Okay, so, I think we're done
with everything.

It's... It's
just waiting now.

It's a-bakin'.

Nerves are clawing, trying to
get out of my body right now.

And I'm just trying to find
things to do to keep me busy.

Aimee, if you need
any assistance.

If you want to, you can
come de-skin.

They look really sketch.

It's fine. Get the pectin
extracted, it's fine.

Thank you.

You're just cleaning out of
anxiety, aren't you?

I just can't help it.

10 minutes, bakers.
10 minutes!

Ah, just a couple
more minutes.

Yeah, you're done.
You don't have a choice.

Okay, fastest decorating
of all time.

You have two minutes
left for your pies!

Well, I opened my oven
door to put foil on,

And it dropped the
temperature 60 degrees.

So, yeah, last second.

It's coming out at
the last second.

I can't have any smudges.

All four? No,
let's do a row of three.

It looks good,
I'm happy.

5, 4, 3...

2, 1!

- Time's up!
- You gotta be kidding me.

Step away from your pies,
bakers.

- Yay!
- Good job, everybody!

The bakers will now
have their pies tasted

By kyla and bruno.

- Hello, vincent.
- Hi.

Nice detailing here.

But I don't think you
need the colour.

- Okay.
- Yeah.

- It's holding very nicely.
- Phew.

It looks very evenly baked
all the way through.

Oh my god, I'm getting
converted to a lard lover.

See?

The blueberry-lime combination
is very well balanced.

- Great job overall.
- Thank you.

Aimee, I love the peach.
It's so inviting.

Look at that beautiful bake,
all the way.

Nice colouration.

- Aimee, this is so good.
- Ah!

Your balance of
sweetness is excellent.

And each component
is done perfectly.

I could have the
whole pie by myself.

- Thank you so much.
- Thank you.

Thank you very much.

Beautiful colour on
the wheat sheafs.

But I see parts that look
like they're not baked.

It is a little blonde,
not gonna lie.

Blonde can work.

Yeah, it's kind of soupy.

I believe your bottom
is undercooked.

- That's very soft.
- Mhm.

I think I would have
liked you to take it

Out of the baking dish.

I was rushing, to be
completely honest.

The filling itself,
it's very clean and bright,

But the dough, it's raw, so
it gives that gummy texture.

Understood.

Lake superior,
I love the lighthouse.

But your use of colour
kind of distracting.

Your filling could have
used more eggs.

The butter tart usually is
very rich, very luscious.

More eggs would have helped
you to achieve that texture.

I like the combination of the
maple and brown sugar though.

Thank you.

Definitely a lot of structure
and details on the top.

And this meringue is gorgeous.

- So gorgeous.
- Thank you.

You can certainly see
that it is baked

Right through very nicely.

Yeah, it's very enjoyable.

The meringue being quite
sweet, having such a

Tart lemon curd create
a beautiful contrast.

Everything is properly executed.

- Well done, amanda.
- Thank you.

I was a little nervous
'cause I'm not a pie gal,

But I am good at
puckery lemon stuff.

So far so good.

Out of all the bakers,
I wasn't the best,

But I'm up there and...

I'm happy that it
just turned out.

It could've went better,
that's for sure.

Stillmaybe the next two pies.
Challenges will turn me

Around on them.
We'll see.

Hello, bakers!

I hate to say it,
but I love to eat it,

It is time for your
technical challenge.

Before we get to baking,
I have a q for kyla.

What's the t with
the challenge?

Too little may
not be enough,

Too much may
get you burned.

Ooh, sounds risky.

Now, since this challenge
is judged blind,

We'll have to say bye-bye to
our judges, but we'll miss you.

Bye!

Okay, so what's up for
the technical, ann?

- Oh, "natas" much.
- Ooh!

Except you will be making
pasteis de natas!

This tart is very tricky to
make and very technical.

Bakers, you have 2 hours and
15 minutes to make 14.

- On your tarts!
- Get set!

Bake!

Oh, gosh.

Portuguese custard tarts,
pasteis de nata.

I know what they're
supposed to look like,

But I've never made them.

I made these once and,
they did not turn out well.

So, hopefully this
recipe's better.

Kyla, these tarts look so
simple and rustic,

But I know our bakers are
in for a big surprise.

Pasteis de nata has
got to be one of

The most complex pastries.

It's actually a laminated
pie dough and

You have to shape it
from these little coils.

And the result is this
beautiful coil pattern.

- This is precision baking.
- Absolutely.

And the custard inside needs
to be velvety smooth.

But how are they
going to do that

Blistering look in the tent?

You need to have your oven
as hot as possible.

We're talking 500 degrees
here, so you get the crispness

In your pastry and then
this blistering

Will naturally happen.

- Mm.
- The custard is so smooth.

And that little hint of vanilla
just finishes the whole thing.

- I think I want another one.
- Enjoy.

I'm starting
with the pastry.

We will follow the
instructions to a tee.

I would really like this
to go well today.

The bakers' first
challenge is to create a

Laminated pastry
for their tarts.

"Gently knead until
the mixture forms

A very soft pillowy dough".

That seems very ambiguous,

But I guess that's
the whole point.

Okay, "press and
shape the dough".

Their small ball of dough
needs to be worked into a

Very thin and very
precise rectangle.

I have to try to roll this
piece of dough out

To 17 by 14 inches.

So, is this your dough
for all of them?

- Supposedly.
- This is supposed to be 14?

Supposedly.

Oh, my god, it
has to get a lot bigger.

50/50 at this point.

Whether this is
gonna turn out.

Before chilling,
the bakers need to apply

A thin coating of butter,
and then roll the dough into

A tight log to create the
tart's signature coiled layers.

It's almost a puff pastry.
I gotta get it into the fridge

As soon as possible
so it can set up.

I'm just prepping my custard

While I wait for the
dough to relax.

Custard is delicate.

It needs to be
stirred constantly,

But can curdle if given too
much heat, too quickly.

I am looking for
220 degrees fahrenheit.

God, these are a pain.

You don't say?

Bakers, you have
one hour left.

I need to cut 14 portions.

I'd like to be clear that 14
is not a baking number,

12 is a baking number.

This is very difficult.

This is the point where you
see it went all wrong.

The bakers will need to
master a precise technique

To create their tart shells.

"Place one pastry into
a tin, swirl-side up".

The tarts need to be pressed
thin enough on the bottom

For the dough to
bake through...

I don't enjoy
how this is going.

...But thick enough on the
sides to prevent custard

From spilling over the edge.

If you listen
really closely...

you can
hear my tarts weeping.

3/4 of the way full.
Alright,

Let's see what
that looks like.

Is that three-fourths?
That's three-fourths, why not?

Alright guys, you know
what you gotta do.

You gotta bake.

I don't know for how long.

They don't give us
any instructions.

They're like,
"follow your heart".

Bakers, you have
15 minutes left.

Bad things are
happening in there.

With the oven
temperature so high...

Okay.

...There's a thin line
between getting the tops of

The tarts to blister...

I reckon these pastries are
gonna be the death of me.

...And watching them burn.

They're starting to char,
so we're getting ready.

Bakers, you have
two minutes left!

Oh, am I coming out?

Oh, I just want to give it
another 30 seconds.

You're so close, so close.

Oh gosh, these are not,
not it.

They should be blistered more,
but it is what it is.

Portuguese grandmas rolling
in their graves right now.

Well, one of
them turned out.

Look at that.

Hot!

No fussing anymore.
Just burning your fingertips.

I don't think we're gonna
come out of these.

Ow, ow!

10, 9...

8, 7...

6, 5...

- 4, 3...
- Agh!

2, 1!

14, 14.

Woo!

Please bring your tarts up
to the gingham altar and

Place them in front
of your photo.

The judges are looking for
14 identical pasteis de nata.

Each with a perfectly
blistered custard filling,

And a flaky,
paper-thin crust.

So, let's have a look at
these pasties de nata.

- Okay, our first baker.
- Fairly inconsistent.

And some have the tin.
But it does look like

There was a good attempt at
the colouring on top.

The dough was a
bit undercooked.

And the custard, itself,
is a little bit more

Of the texture of
scrambled eggs,

Not the velvety texture
we were looking for.

Moving to our second baker.

Fairly consistent,
but lacking of the

Blistering we
are looking for.

A fairly good attempt
at that pastry.

You can see that swirl there,
so that was done right.

The pastry is nice, it's flaky,
but you can see here,

There's a little
bit that's raw.

Moving to our third baker.

I think there was
a problem with

The dough shaping
into the tin.

They just didn't press that
centre down because

We have mostly
raw dough.

Good custard,
it's very smooth,

But the dough is definitely
on the chewy side.

Moving to our fourth baker.

Oh, it looks like
we've got them

All out of the
tin this time.

Some of them have good
blistering, some not as much.

When you flip them over,

You can see that's a
beautiful swirl there.

And the dough has
a very nice crisp.

Mm.

But again, it's not quite
baked through.

And the custard is a
bit scrambled.

Moving to our fifth baker.

Ah! Now we have
some blistering.

And they do look
fairly consistent.

Oh, very nice crispy sound.

I think some issues with
the custard, itself.

Alright, and
our final baker.

They look short.

They could have been pushed
up more on the sides.

Then we wouldn't have had
this overspill of custard.

But, the pastry looks like
it was laminated properly.

Nice crispiness.
Oh yeah, beautiful.

- Look at that.
- Yeah.

The custard has good flavour.
Overall, great job.

Bruno and kyla will
now rank the tarts

From bottom to top.

In sixth place...

Amanda, difficulty
with the dough,

And the custard was like
scrambled eggs.

And in fifth place,
whose is this?

Aimee,
your dough was raw,

But it actually was
the best custard.

And in fourth place?

Vincent, small and low
on the blistering.

And in third place,
whose is this?

Stephen, they were
crispy on the outside,

But still under baked
in the middle.

And in second place...

Dougal, they do
look the best,

But the custard
was a bit eggy.

And in first place, steve.

I can't take it,
I can't take it.

It's not a perfect tart,
but every element

Was the closest to what
we're asking for.

Thank you.

The fact that I won the
technical, again,

Not knowing what I was
making, it boggles my mind.

I am so relieved
that's over.

I would love to
never look at

A portuguese custard
tart ever again.

So, after day one of
pies and tarts,

People at the top of the
signature were at the bottom of

The technical, but those at
the top of the technical,

Were at the bottom
of the signature.

I don't think anyone is
safe at this point.

They really need to deliver on
their showstoppers today.

It comes down to that
everybody must show up.

And that's why it's called
the showstopper.

Good morning, bakers!

For your final challenge
this week,

You're going to put your own
personal touch on your pies.

Raise your hand if you know
what a hand raised pie is?

Oh, oh, me, me, me!
Pick me!

Me, me, me, me, me, me, me,
me, me, me, me, me, me.

- Ah, yes, ann?
- It's the showstopper.

- I read today's brief.
- Quite correct.

Today, bakers,
you'll be making

A two-tier hand raised pie.

This british classic uses a
hot water crust technique.

So, you'll use your little
fingies to shape

The pastry around a mold.
Then you will bake it

Without using any external
support whatsoever.

We're asking you to make two
pies in two different flavours,

Both with at least two
layers of filling.

Bakers, you have four and a
half hours on the clock.

- On your marks.
- Get set.

Bake!

Showstopper today, yes.
It's gonna be an adventure.

It is hand raised pie day.

What is that, you ask?
Nobody really knows

'cause no one's made a
hand pie since 1680.

Today's showstopper,
it's a hand raised pie.

And to be quite honest,
it is a tough challenge.

Oh, gosh, lots of
thoughts and prayers,

Send them my way.

The pastry, itself, for a
hand raised pie is

Very unique because it's
a hot water crust.

And this is the only pie
dough where you do actually

Need to develop some gluten.

The bakers might be
experiencing something new

And, feeling a little
pressure today.

My nerves are a little
frazzled today, yeah,

'cause I have to make a
hand raised pie and...

These little hands gotta
raise it and then,

It's gotta stay raised in
that hot, hot oven.

They're just supposed to
stand up by themselves.

It's a real trick.

The hot-water crust is
what makes the hand-raised pie

Stand tall and sturdy...

This is so much fat.

...And the secret of its
success... Is lard...

It's more lard than anybody
should ever consume.

...Which is melted down in
hot water to make the pastry

Crispy instead of flaky.

Something new,
something different.

Learning, yeah.

How are you feeling
about this bake?

Um, not really loving the
idea of doing it,

But we're just baking,
and we get to do that

And so, it's a happy day.

Inspired by his
years as a waiter,

Steve will make a diner pie
featuring all the fixings of

A classic turkey dinner,
and a deli pie

Recreating a montreal
smoked meat sandwich -

With the help of
a unique dough.

This is a caraway dough so,
this should simulate and

Taste like rye bread.

It's so smooth.

I'm trying to roll it out
really evenly.

Thick enough that
it will stand,

But thin enough that will cook
through and not be pasty.

The risk with this
challenge is that

The whole crust
will melt off.

Hopefully, that won't
happen today.

Aimee's taking a
flavour cue from

Her family's favourite
pastas, by making

A chicken and
sun-dried tomato pie,

And a smaller pie
featuring sausage,

Mushroom,
and broccoli rabe.

Where are you getting all of
your influences from?

This, I just feel like
everyone likes italian food.

I'm not italian,
but hopefully,

I don't do them a
disservice by...

...Making this pie.

So, I am hand
raising my pie.

Shaping the
dough over the mold

Is the traditional
approach...

Then I'm going to pull the
mold out and hope that it

Doesn't all break
apart in my hand.

...But some bakers are breaking
free of the classic method.

I'm just molding it into
this spring form pan

So then I can
pop it out later and

Put it in the oven
once it's frozen.

I'm just improvising
as I go so,

I don't really
have a technique.

Yeah, hopefully it works.

Stephen's showstopper
will include a sweet pork,

Apple, and fennel pie
stacked on a

Peruvian empanada pie
inspired by his aunt.

My auntie was born and
raised in peru,

And every time I visit her,

She makes these
wonderful empanadas.

So, yeah, I wanna just bring
that into this bake.

You could call it an
aunt-panada.

Alright, let's get this bad
boy into the freezer.

Chilling is essential
for the crust to keep

Its shape during
assembly and baking.

Has to chill for a
very long time.

Right now, I'm just
starting with my filling

For the empanada pie.
It has black olives,

Some raisins,
hard-boiled egg in it.

Could use
more salt, mhm.

Starting to smell
good in the tent.

That is the oxtail,
or beef tail.

Nothing like mum's
home cooking.

Family is vincent's
inspiration today,

With one pie based
on his brother's

Green curry chicken recipe,

And the other featuring
his mother's stew,

Which also includes a
very special ingredient.

We have that, which is my
mum's dried orange peel.

And she said, "don't buy it
from the store because you

Don't know what kind of
chemicals are in it".

She gave me what she had left
over before she passed away

And, I'm using that today.

So, it's a very special pie.

It's a very
special pie today.

I feel like I'm moving slow.

Everyone else seems like
they're doing a lot of stuff.

A proper hand raised pie
has multiple distinct layers of

Flavour, so the bakers have
a lot of filling to prepare.

These are the
brussels sprouts

To go with the
sweet potatoes,

Which go with the turkey,
which goes with the ham,

Which goes in the house that
lives with the cat that

Lives with the rat...
You know the story.

- So much stuff.
- Look at me go.

Look at me chop.

You gotta put some hip into it.

I got food everywhere.
I've got roasted red peppers,

Got roasted tomatoes,
I've got fried onions.

There's enough food in here
to make two pies

If you look really closely.

Amanda's pies are
inspired by two popular

P.E.I. Fries with the works

And east coast donair
with sweet sauce.

I'm using ground beef in
both of them so,

I'm a little nervous.

Why are you nervous about it?

I'm just nervous you'll be
like, "yeah, that's too close".

- Beef again.
- Yeah, beef.

- Here we go again.
- Yeah, here we go again.

That girl again? Yeah.

One baker is going in
a completely different

Direction with
both his fillings.

I don't eat meat so,
one of my pies is

A savoury vegetarian
riff on a pie.

And the other one is going
to be a sweet variation on a

Hand raised pie, which is
also non-traditional.

So, I'm just pitting
some cherries.

Nobody wants to bite
into a cherry pit.

It's kind of fun to do.

Dougal's vegetarian pie will
feature potato and spinach,

While his dessert pie
will be filled

With cherries
and peaches.

I feel like this could be
actually a little bit risky.

I've never made a hand raised
pie that was only fruit.

Our questions are all about
the moisture content.

With enough cooling time,
it has held up for me.

Mhm.

Suddenly, the air has sucked
out of the room...

'cause I have to
fill my pie.

Like, start praying, you
atheist, for me, okay?

Yes.

Not today, come on,
not today.

This is where they cue
the scary music.

When you try to
get it unmolded.

Hm... There we go,
I feel movement.

That's it.

Dun-dun-dun.

I'm starting to assemble
my diner pie.

This is a little moist-y,
moist-y.

I'm just layering some hard
- boiled eggs in the middle.

The bakers
need to assemble

Quickly and carefully...

The problem is,
if you press it too much,

You'll just pop
the pie apart.

...To allow for the pies'
long bake time.

I got two minutes to
finish this thing.

My mother would go
nuts for this oxtail.

I'm about to put my lattice lid
on my second hand raised pie.

Just making sure it has
no cracks because

If it has cracks,
it'll fall down.

Now let's put our little,
tiny smoked meat

Sandwich
halves on there.

Both pies are standing for now.

Wait until they get
into the oven,

Then it's a whole
different ball game.

Oh, that's not
gonna work.

I was gonna attempt
like a bit of a lid,

But I don't have
the time, so...

Take a picture just in case

She doesn't look like
that coming out.

Might just have a
catastrophic catastrophe.

Hope for the best.

Bakers, you have
one hour remaining.

This waiting
thing is killer.

- You're making turtles?
- I am making—

That's amazing.

I used to have two turtles,
teeter and totter.

That's amazing!

Oh, look at that.
She's got a little bulge.

So, hopefully it doesn't...

So, how do you ensure that
the structure's gonna hold?

- Well...
- Yeah.

If I knew that, I'd be
totally calm right now.

Yikes. The bottom of
my pie is leaking out.

Too much fiddling with it
will just make it worse.

Bakers, you have
ten minutes left.

Okay, I'm gonna go in.

Look at that.

Oh gosh, it's hot.

That's the lumpiest pie
I've made yet.

She's curvy.

I'm just painting some
greenery that is

On the peruvian flag.

This goop on the bottom
burnt out of the pie.

But if you put little pie
dough flowers on top of it,

It suddenly looks perfect.

Bakers, you have
two minutes left.

Pickle for each of the judges.

Look at you pretty pies.

10, 9...

8, 7...

6, 5...

4, 3...

2, 1!

Time's up! Hands off
those hand raised pies.

- Yay!
- Great job, bakers!

Great job!

Now it's time for bruno
and kyla to taste

The hand-raised pies.

Amanda, please being your
showstopper to the front.

Okay, can I get
your help, alan?

Amanda, I don't know
if you've had

A pie in England before.

No.

Well, you're making the
entire island proud.

This looks like an english pie.

What's the flavours again?

The bigger pie is the pei
fries with the works.

Beef, creamed peas and
fries, but potatoes.

Beautiful layers, well done.

It's absolutely succulent.

Yeah, the beef is
cooked properly.

It's like dipping bread in a
soup, you know, very rich.

It's delicious.

So, for the next one,
donair pie.

It is ground beef again
with roasted peppers.

With the red pepper,
you don't get anything.

What you should have done is
really char those peppers,

Would have got that
smoky taste to it.

Stephen, the top pie looks
like a hand-crafted pottery.

Oh, thank you.

And I love that you've
actually stacked them.

It totally speaks to your
structure and the dough.

The top pie is a fennel
and apple pork pie.

Good flavour, but it's
a bit on the dry side.

Okay.

So, the bottom is a peruvian
empanada inspired pie.

And we can see that
layer of egg there.

That looks very
nicely presented.

It's a great recipe,
great concept,

But it brings a lot
of saltiness.

Okay.

Aimee, of course, you have
little turtles on lily pads.

- It's so fun.
- Thank you.

So, let's start here.

That one's chicken, leek,
and sun-dried tomato.

The layers are collapsing
onto themselves.

Overall great flavours,

Using leeks was
a good choice.

I would have loved to
see a bit more salt.

You should have steal
some of stephen's salt.

This one is hot italian
sausage, broccoli rabe,

And cremini mushroom.

There's the definition
we're looking for.

Having a little spicy sausage
is good with the

Earthiness of the
mushrooms and the greens.

However, I feel like I'm
getting layers of bitterness

Instead of contrast.

Thank you.

Dougal, both your pie looks
quite over baked,

With a lot of cracks
on the side.

We can see that it's
actually leaking out.

You just have so much
liquid in there that

It's just bursting the dam.

You warned me.

The fact that you baked it
without a top,

The whole thing does
just want to come apart.

The peach are delicious,
cooked properly.

It's soft, has a good body,

But there is a hint of burn
on the top layer.

I do love a potato pie.

Potatoes are soft, tender,
good flavour of garlic,

But I think that with cream
would have been so beautiful.

Steve, your story speaks so
well that I could see it

In a display in a
deli in montreal.

So, the first one is our
turkey dinner pie.

And, I'm struggling a little
bit with the pastry,

So I think the pastry's
just a bit thick.

It does tend to be
a bit dry overall.

You could have layered
some gravy inside.

On to our smoked meat pie.

And again, it's a very,
very thick crust.

A little bit difficult
to cut through.

Oh, there we go,
beautiful layers.

Steve, that's good.

Can even taste the
caraway seeds inside.

You've got all the flavours in
there that taste like montreal.

Vincent, you keep showing us

Such clean lines and
beautiful work.

And again, we have another
beautiful example of that

In front of us.

It looks like you never even
stressed to make it.

Ha-ha!

Yeah.

- It does not show here.
- Thank you.

The top one is thai green curry
potatoes with thai chicken.

We can see lots of
moisture and shine.

I like the little play with the
sweetness of the carrot and

Using dark meat
for the chicken.

- Perfect choice.
- Thank you.

And what's
inside this one?

My mum's oxtail stew.

Nice detail with
the calla lily.

- My mum's name is lily.
- Beautiful.

Yeah.

You used the aged
orange peel, ah?

Yes.

It's rich and heartwarming.
It's simply delicious.

You make your mum and your
whole family proud here.

Thank you.

That was a delicious looking
showstopper.

The bakers have given us
so much to talk about.

Amanda, she brought us back
to the island of pei again.

Really tasty pie.

And if you look at the
beautiful work that aimee did.

We were mesmerized
by her details.

And how about vincent?

What a beautiful tribute
to his family.

The flavours were spot on.

Rich, heartwarming.

So, who in your opinion,
is in danger this week?

We know that stephen always
plays with flavour,

Gives us lots to talk about,
whether we agree or not.

There was details
in the recipe that

Was a bit missing,

But overall,
it was enjoyable.

And how about dougal?

Well, he actually made the
challenge even

Harder for himself.
He made one out of fruit.

But there were some nice
flavours in those pies.

So, what I'm hearing is
that you just want to

Try all of these again.

- It is the job.
- I don't know if I can.

This week your bakes took us on
an amazing ex-pie-dition.

But one baker's pies were
hands-down delicious.

I'm thrilled to announce that
this week's star baker is...

Vincent.

- Congratulations.
- Yay!

- Good job.
- Good job!

Thank you.

And now for the hardest part.
As we've all grown so fond of

Each and every one of you
over these past few weeks,

I am very sad to
announce that the baker

Going home this week is...

Dougal.

I have had so much
fun doing this.

I've learned that I can do
things that are really hard.

This is like the hardest thing
I've probably ever done.

I did my best and
like, I did that.

I really did that.

- You did great.
- I know, right!

There it is!

Dougal has amazing flavours.

He's a wonderful baker,
but this week,

Pies were not his friend.

Vincent should be so proud
of himself for getting

His second star baker today.

He demonstrated a clear
understanding of pastry.

And not only that, he baked
from the heart.

Look at me.

Winning star baker this week,
honouring my mum.

I think she's smiling up,
enjoying the fact that

We all loved her stew,
you know?

And, I can't be more
happy about that.

Alright, here we go.

Next time...

Agh, it's hot,
my fingers!

...It's our first ever
caramel week.

Ooh!

It is exactly what you
need in your life.

Whose bakes will be sweet?

- Beautiful.
- Are you kidding?

- The flavours just dance.
- Oh, the butter.

And whose...

- I just have to stop shaking.
- Come on, melt.

...Will go sour?

We're working hard to find
the caramel taste.

They're gonna
send us all home.