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Get the Delicious pie recipe here on foodnetwork.com

Doing our Alton Brown best, we measured our dry ingredients by weight, not forgetting to tare between each addition.

Working with the various temperatures and integrations of butter is one of the more challenging bits to this recipe.

Our Dino spray bottle doing his job. ARRRRRRRR!!! (Get your own)

Note: definitely be sure to wet the dough enough.  We didn’t and had to moisten it some more even after it spent 20 minutes in the refrigerator. More on this later…

Don’t do what Peter did and forget to peel the pears until after you’ve halved and cored them

The pear slices take a nice hot bath in the balsamic. Yum!

The filling is done! And easy!  We’ll have to experiment with other flavors next time.

Rolling this dough was the hardest part of the recipe for sure.  We don’t own a big rolling pin like AB uses – just a smaller French rolling pin which made this significantly harder.  Also, remember how we told you to make sure you hydrate the dough sufficiently – even after our goof earlier it was still a bit to dry which further added to the challenge of rolling.

The ice-cold pan that AB suggests you use if the dough becomes to warm is an excellent tip, however.

Pound cake receives a dice before it goes onto the dough.

There she is!  Not a perfect folding job, but the relative dryness of the dough didn’t let us do this step much better.

Awww, came out looking beautiful though, eh?  Look at what magic a little egg wash and some sugar can achieve

Despite the challenges we faced during this episode, we have to say that the end result was totally worth it.  The crust was indeed both tender and flaky.  Good job, AB!

See you next time and keep cooking!

Footnote: This pie was enjoyed by a faithful reader.  If you become a faithful reader, perhaps you can share in the spoils as well.  Bribes via comments are accepted.

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!!! TO BRING YOU THIS IMPORTANT MESSAGE !!!

Sorry to do this again to you, but really, fruitcake in February?  I think we will wait till next holiday season to do this episode.

If you still want to watch this episode in the mean time, here it is…

See you next time and keep cooking!

!!! WE INTERRUPT YOUR REGULARLY SCHEDULED BLOG READING !!!

!!! TO BRING YOU THIS IMPORTANT MESSAGE !!!

We discussed this at great length, but ultimately decided not to do this episode, at least not right away. The idea of making chocolate just didn’t appeal that much, especially since both of us are trying to be at least somewhat mindful of our caloric intake this year.

So look for us to come back to this episode.

If you still want to watch this episode in the mean time, here it is.

See you next time and keep cooking!

!!! WE INTERRUPT YOUR REGULARLY SCHEDULED BLOG READING !!!

!!! TO BRING YOU THIS IMPORTANT MESSAGE !!!

We discussed this at great length, but ultimately decided not to do this episode, at least not right away.  The idea of making ice-cream in the middle of winter just didn’t appeal that much, especially since both of us are trying to be at least somewhat mindful of our caloric intake this year.

Also, the notion of buying an ice-cream machine just to do this show felt, well, exorbitant.

So look for us to come back to this episode.  Perhaps we’ll make the granita when the weather warms up.

If you still want to watch this episode in the mean time, here are parts one and two.

See you next time and keep cooking!

We actually did this episode and the next one (Salad Daze) on the same night.  And yes, we were good little boys and girls and ate our dinner first, but this episode comes first in the chronology of the show so deal.

The above is part two, make sure to catch part one as well.

Mis en place! (Yes, that’s a whole stick of butter)

Jill’s superb zesting of this lemon is second only to her zest for Peter (Ed Note: Peter wrote this line)

Twelve-plus minutes of stirring is taxing on anybody but the seasoned chef, or perhaps an octopus. We basically worked on the WWF “tag-team” style of taking turns, taking three or so minutes each at a time.

The last of butter melts in as the curd takes on a glossy sheen.

While preparing to take this picture, Jill discovered that our camera has a “cuisine” setting which she promptly employed.  I think it came out pretty well – what do you think?

Oh, did I forget to mention how it tasted? I’d say it was a perfect balance of lemon tartness and buttery smoothness.  The best part is that, according to AB, it will last a month in the fridge so we don’t have to feel guilty about not eating it all in just a couple days!