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  • - Okay.

  • Here I am.

  • In my own kitchen.

  • Filming myself.

  • Which is weird.

  • My name is Andrew, you might recognize me

  • from the show Worth It,

  • eating foods at different price points

  • with my pals Steven and Adam.

  • Or from the show Eating Your Feed where Adam,

  • the same Adam, challenges me to recreate foods

  • from the internet.

  • And today I'm gonna be doing a little bit of both.

  • Today I'm gonna be recreating one of my favorite dishes

  • from Worth It, vinegar pie.

  • "Wait, you guys never ate vinegar pie,"

  • some of you savvier viewers might say.

  • In our pie episode at our second location,

  • Underbelly, we're mainly eating this delicious

  • carrot cake hand pie.

  • The restaurant actually had a few other pies on the menu

  • that they wanted us to try.

  • This is the one that Adam

  • is giddily poking at with his fork.

  • Super delicious, and it explores a thing

  • that I'm really obsessed with,

  • which is the fundamentals of why something tastes good.

  • Vinegar pie.

  • Holy (beep).

  • Doesn't sound like it should taste good.

  • And yet this version was extremely delicious.

  • To get a little more background on this dish,

  • I'm going to be speaking with Victoria Dearmond

  • from Underbelly about how it's made,

  • where it came from, and how,

  • how does it taste good, and why?

  • Ah, wanna see my big frying pan?

  • (pan dings)

  • Hey Victoria, thanks for chatting with me.

  • - Hey yeah, thanks Andrew, good to see you again.

  • - Everybody that I've brought up this recipe to

  • is like, "What kind of pie?

  • A what pie?"

  • - (laughing) Nine years of my life hearing, "A what pie?"

  • - Yeah.

  • - Every person that came into Underbelly,

  • there were two things their server told them to get.

  • Korean goat and dumplings, and it was the vinegar pie.

  • And there's a lot of people that are like,

  • "Man this thing is so weird but so good, but so good!"

  • - Yeah.

  • - Well I'll actually show you where I got

  • the inspiration for it.

  • It's called "Hillbilly Cookin'".

  • Chef Chris Shepherd got from maybe a garage sale?

  • So he just writes "yep" and "yes".

  • The recipe itself is up to translation, I guess?

  • A nubbin of butter.

  • I made it at first with straight distilled vinegar.

  • - Oh, interesting. - It was not good.

  • So the whole point of it is, it's a pie that you can make

  • when citrus isn't in season.

  • So I use Steen's sugarcane vinegar

  • and Korean double-strength apple vinegar.

  • - Are you willing to share more of the recipe with me

  • for me to recreate it or is it

  • more of a secret? - Oh yeah, for sure!

  • It's actually in Chris's book that came out.

  • - Honestly, confession.

  • That is probably my favorite pie I ate

  • in the entire video.

  • - I'm not mad about that confession.

  • - Thanks for chatting

  • and I'll let you know how it goes.

  • - Send me a picture, can't wait to see it.

  • - All right, bye.

  • So it's another day.

  • I've got the exact Korean apple vinegar.

  • I wasn't able to get that second vinegar,

  • but I was following the Underbelly recipe

  • from their cookbook that used entirely

  • just apple cider vinegar.

  • And, since I'm exploring taste,

  • why not do a side-by-side taste test

  • with my American apple cider vinegar?

  • Is that weird?

  • (sniffing)

  • (smacking lips)

  • Maybe I regret this decision.

  • Just the smallest of tastes.

  • (whimsical music)

  • Yeah. (coughing)

  • Very vinegary.

  • Also incredibly appley.

  • By comparison, this is Bragg's.

  • Mm.

  • Much more, like, fermenty, kombucha-like.

  • While this one tastes like an apple sour candy.

  • That's great.

  • But I have the exact vinegar I need.

  • It's on to make the crust.

  • So in the Underbelly book, it recommends using a hand mixer.

  • I don't have a hand mixer, but I do have a stand mixer.

  • As you can see, I don't have Adam here to follow me along

  • so I'm moving the camera.

  • I didn't realize how annoying that would be.

  • Going to put it in some plastic wrap

  • and leave it in the fridge.

  • It's been 30 minutes, the dough is chill.

  • It's time to put it in my tart pan.

  • (chuckling)

  • I'm gonna grab some flour for my surface.

  • Ooh.

  • That is a soft blob.

  • This feels incredibly fragile.

  • And now, I'm going to do the thing

  • that I've only watched other people ever do.

  • Going to try gently rolling this up.

  • This is, I can already tell this is a huge mistake.

  • And then unrolling it.

  • Ooh.

  • My dough is not a circle.

  • So I'm filling in the cracks and crevices.

  • This looks like crap.

  • I know, I know what you're saying.

  • You're not wrong.

  • Next I have parchment, into which I will pour

  • old beans to weigh down the crust.

  • I'm now gonna put this in the oven for 15 minutes.

  • Okay, it's been about 15 minutes.

  • Time to check on the pie and remove the beans.

  • It doesn't look done, but it doesn't look terrible.

  • That could turn into a pie.

  • 10 more minutes.

  • It's been 10 minutes.

  • Uh!

  • I, I, I don't, I don't know.

  • This looks like it doesn't wanna get any darker

  • so I'm calling it there.

  • The next step is to make the filling

  • and that's when the vinegar comes into play.

  • (clapping)

  • I am not a very well-seasoned baker.

  • What are the things I'm gonna mess up?

  • - So that's the best part about this pie, meaning the worst.

  • Every time you make it is totally different.

  • - Okay.

  • - So the biggest thing you wanna watch out for

  • is that it is a cornstarch base

  • so you do have to boil it.

  • Like you gotta go for three-ish minutes.

  • - And what happens if you don't do that?

  • It, it'll be soup.

  • - It'll be soup?

  • Oh, interesting.

  • Well maybe I'll invent vinegar soup,

  • (laughing) if things don't go well.

  • So starting off, four eggs.

  • Two cups of sugar.

  • Which, I mean, I guess desserts just have a lot of sugar.

  • But I am, I don't know, a little surprised.

  • Whisking this together until there are no more clumps.

  • The magic ingredient part.

  • 1/4 cup.

  • Two cups of water.

  • Yeah, this pan is definitely not large enough.

  • Oh well.

  • Lemon juice.

  • Salt.

  • Cornstarch.

  • Okay, so now, bring this to a boil, whisking constantly.

  • Did not realize how stressful baking was.

  • I think this needs to like achieve the boil.

  • 'Cause that's what the instructions say.

  • But it also says whisk constantly.

  • I mean, this is medium heat.

  • God, this is the most stressful part of anything.

  • It's like the do nothing, like I'm used to failing

  • on Eating Your Feed, but failing is a lot less funny

  • when you're by yourself.

  • Are bubbles coming up?

  • Yeah, we got like a slow burble now.

  • Oh, it is quite thick now.

  • Yeah, it's like, it's a pot of pudding now.

  • I see some dark bits, so now I'm scared

  • that it's burning on the bottom.

  • But Victoria said, "Boil the crap out of it."

  • Jesus, it's only been one minute,

  • I can't do this for three minutes.

  • The smell, ooh, you know,

  • the smell's not pleasant currently.

  • Okay, we're up to two minutes, we're almost there.

  • This is the (beep)ing, this is the stress (beep).

  • We're right at three minutes.

  • Got my butter here.

  • I have this vanilla paste.

  • Okay, it seems to be all incorporated.

  • It's my cooled tart.

  • There we go, ready?

  • (lush music)

  • And I have a little bit of excess here 'cause, and actually.

  • (lush music)

  • Oh!

  • Ooh.

  • The last instruction, take some plastic wrap,

  • directly onto the surface so that it doesn't form a skin

  • 'cause this has to go in the refrigerator now, overnight.

  • (gasping)

  • (laughing nervously)

  • Forgot that there was a separated bottom

  • on the bottom of this.

  • One more quick wrap.

  • I think I'm gonna call that

  • a pie that's ready for the fridge.

  • So here we are, the pie has been in the oven.

  • Uh, not the oven.

  • The pie has been in the refrigerator overnight.

  • It looks like a pie.

  • But there's one more element that I want to recreate.

  • The caramel brittle.

  • This is not in the Underbelly cookbook

  • but this is the way that I had it in the restaurant.

  • So here we go.

  • One cup of sugar.

  • A quarter cup of water.

  • And now I'm turning it on.

  • Like medium, I don't know, I've never done this before.

  • I think you're not supposed to stir it

  • but I wanna stir it because I can see where the sugar is

  • and it's kind of pushed away from the bubbles.

  • Okay, it's now a nice, even bubblage.

  • Bubbles are trippy, like a Miyazaki movie

  • where every bubble is a little creature

  • trying to eat the air.

  • It's suddenly smelling very caramelly.

  • I'm at around 320, okay.

  • That goes off.

  • And now I'm gonna pour this on here.

  • A little bit of salt.

  • Did I just make caramel?

  • Did I just freaking?

  • Okay.

  • It seems firm.

  • Ooh.

  • I know I should've done a better job

  • getting those bubbles out.

  • Gah!

  • There has got to be some baker's trick

  • to get plastic wrap to be perfectly smooth on the surface.

  • Still pretty vinegary in smell.

  • Yeah, look at that thing!

  • That's a fricking pie!

  • I'm dying to know how this tastes.

  • Ooh.

  • Uh oh, I'm scared.

  • It feels very loose.

  • God.

  • (smooth music)

  • Oh, oh, ho ho!

  • Hell yeah.

  • Is this why they say, "Easy as pie"?

  • I (beep)ed the crust for sure.

  • Look, it's got that wobble.

  • The caramel.