Apple pie bake-off: Meredith vs. Martha

The celebrity chef and the TODAY host show off their best holiday recipes

Video: Martha vs. Meredith on apple pie

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>> and on macys.com.

>> back now at 8:41. this morning on " martha on today," an apple pie bake-off. meredith has thrown down the gauntlet, claiming that her mother's old-fashioned apple pie can top martha stewart 's recipe. how ridiculous. i will be the judge of that. by the way, the new issue of " martha stewart living " is full of delicious holiday treats. ladies, competitors, welcome.

>> thank you. i didn't say any of that, by the way.

>> yeah, you did. you said it all. here's the recipe right here. that's her mom --

>> that's my mom's apple pie recipe. i spilled some stuff on it.

>> it is hard to read, but fantastic. 30 minutes at 350 --

>> by the way, we just got some egg white there for you. i was not saying -- i want to go on the record as saying i imagine this recipe is fantastic. i am just convinced that you'll mess it up. you'll leave out the apples .

>> that is my mother, by the way.

>> what a beautiful picture.

>> what's in your apple pie ?

>> my mom always liked max and grannies, so that's what i do because that's what she liked.

>> let's get started. do you make your own crust?

>> no. i use flacco --

>> or betty crocker --

>> my homage to you, flako.

>> it takes 20 seconds to make your own pie crust .

>> you make your own.

>> i'm pulsing mine and adding ice water .

>> you're the second competitor.

>> i added water to this. it's delicious.

>> fine. that's what you have, you have your crust. now you use egg white inside?

>> and i coat the inside. because my mother said to do that --

>> she's distracting you with the food processor over here --

>> oh, no, i'm paying attention. i love that you brush egg whites . why?

>> i'm not sure. my mother did it. i think so it doesn't spill out or leak?

>> i think it makes a crustier crust.

>> all right, let's talk about the filling. first of all, do you have a specific combination of apples you like?

>> max and granny smith .

>> max and granny smith .

>> i throw them in. i don't necessarily cut it this fine, but they cut it, so --

>> you don't coat them in spices or anything?

>> no, you do that first. then you dump -- let's say that's enough. then you dump a half cup of sugar. now, i would be a little more careful than this, but you really don't have to be.

>> fine. for the magic of tv --

>> that looks like more than half a cup.

>> yeah, i don't know. what'd i say to do, was it a half cup? yeah, a half cup. then i do one teaspoon of -- i use apple spice, but you can -- apple pie spice.

>> really? where do you get that?

>> at my market, grand union .

>> butter.

>> one pad of butter divided by four. spread that out.

>> then the pie crust --

>> i'll do that while you're talking to martha .

>> and egg white ?

>> and milk.

>> and martha , you make your crust from scratch.

>> butter crust. it's very nice. add ice water . make sure you don't over-mix it. it really does take about 20 seconds to make it. so --

>> don't overhandle it because you like it flaky, right?

>> i do, i do. we've rolled it out. the bottom crust is already rolled out. the apples are a combination of empire and granny smith 's. these are cut a little bit large. like meredith thinks hers are cut little small. i think mine were cut a little large.

>> okay.

>> but you can use any of these beautiful apples , mccowan's, golden delicious --

>> cortland.

>> i love the cortland, the wisaps --

>> mine's almost done. you can still play a little football --

>> i want to cover it with butter to keep it from becoming too juicy.

>> this is a difference. you do this in the bowl, she does it in the crust.

>> yeah. well, it's good to coat all the apples . you want to make sure. and i use two teaspoons of cinnamon. cinnamon is good for you, too, and it makes a tasty filling.

>> you know how this works. we're going to pretend you thoroughly mixed that. let's put this in the crust.

>> i put all my apples in. i don't know what she's going to do with those extra apples .

>> so competitive here. unbelievable.

>> so competitive.

>> you can't forget to stab your pie --

>> four times your mom did?

>> okay.

>> so, we put all the apples in. mine is called mile high . do you wonder why some.

>> look at this thing. it's a monster.

>> a monster.

>> okay, then you take this.

>> you take your pie crust . roll it like this, see how easy? then put it over top like that.

>> that is one mile high apple pie , martha .

>> make sure you squeeze the lemon on your apples --

>> you use lemon as well?

>> are you going to put that on top? okay.

>> i'm forgetting, too. meredith is fishing --

>> nervous! nervous!

>> she's making me nervous. leave me alone .

>> and you use what, egg glaze.

>> egg glaze, then i sprinkle the top with sugar.

>> what's egg glaze? mine's done.

>> look how pretty.

>> very nice. we pop these in the oven, about the same cooking time for both?

>> i did 10 at 400 and then -- i can't remember, a half hour at 350.

>> mine starts at 450 for about 15 minutes , and then -- these are the two pies.

>> yes.

>> that's meredith 's, which looks beautiful.

>> aesthetically, they're both beautiful, no doubt about it.

>> thank you.

>> they are. they are, i like your glazed look on top, martha . yours has a sugary look.

>> more country.

>> i'm going to do a taste test .

>> get the crust with it, too. do the whole thing.

>> hold on. this is very nerve-racking.

>> pretty good, right?

>> thank you.

>> meredith , that is --

>> mom.

>> oh, sorry, mom --

>> no, i'm not your mom. my mom --

>> no, i know, but that is a delicious, delicious apple pie .

>> you have to get some apples . what do you think of the crust? good?

>> all right, i'm going to tell you, i think it's very close. yours is a little lemonier --

>> well, there's no lemon in mine.

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>> tart --

>> tarter.

>> relax.

>> i'm sorry.

>> yours has more of a tart taste.

>> well --

>> yours is a sweeter. oh, that's it. just for that --

>> used sweeter apples .

>> come on, i'm just kidding!

>> i am going to award the 2009 best apple pie winner -- how are we on time? we're done? it's a toss-up!

>> i got it! you are such a chicken! lauer --

>> i like them both. they're different.

>> can i tell you something? i think her pie is excellent.

>> it is excellent. both of them are.

>> they are. they are both.

>> mine won, actually.

>> if you like sweeter, go with meredith 's, if you like a tarter, go with martha 's.

>> if you want a more impressive pie to bring to the table.

>> what?

>> no, no!

>> all right, forks at 20 paces, go ahead.

>> no. i'm going to take your pie back and we're going to test it.

>> very good.

>> i knew this was going to go bad.

>> and your goose is cooked.

Show transcript

TODAY recipes

updated 11/18/2009 10:54:14 AM ET

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It’s the ultimate TODAY’s Kitchen showdown: Celebrity chef Martha Stewart battles TODAY’s own Meredith Vieira in a heated bake-off to decide who has the ultimate holiday apple pie. Be your own judge and try both of their sweet and savory recipes.

Recipe: Mile High Apple Pie (on this page)

For more holiday recipes from Martha Stewart, visit www.marthastewart.com.

Recipe: Meredith's Apple Pie (on this page)

Recipe: Mile High Apple Pie

Martha Stewart

Ingredients

Pate Brisee
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Mile High Apple Pie
1/2 cup all-purpose flour, plus more for rolling
Deep-Dish Pate Brisee
5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
Juice of 2 lemons
1 cup sugar, plus more for sprinkling
2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk

Preparation

Pate Brisee (makes enough for 6 double-crust 4-inch pies):

Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.

Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).

Mile High Apple Pie:

Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.

Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.

Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.

Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.

Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving.

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