Make Martha Stewart’s yummy peach crumble pie

Video: Martha’s perfect fruit pie

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   >>> this morning on " martha on today," it's all about pies. they are a great way to use summer's freshest fruit.

   >> martha is here to show us how to make one kind of -- excuse me, dough, that will open the door to crimping, cutting, and crumbling the perfect crust. it's straight from the pages of "everyday food." good morning.

   >> good morning.

   >> how many pair of shoes do you own?

   >> not enough, obviously. i wear the same shoes for years.

   >> so what are we doing today? why is this one kind of dough so important?

   >> it's the perfect pie crust. it's a simple recipe. and it will be on your website. and rolling it out, making unusual pretty crust. i think a pie should be pretty. it should be delicious. it should be fresh. it should be golden brown . and flavorful.

   >> do you always make your pies? do you go buy them at the supermarket.

   >> never. it's so easy to make a pie.

   >> so easy.

   >> you've never done a jiffy crust from the supermarket.

   >> it takes just as long to make a pie. it takes 15 seconds in the foot processor.

   >> all right, cool.

   >> we made the pie crust , we chilled it, we rolled it. this is a strawberry pie for you. and we've cut the crust, rolled it out, just fit the pie. and, look, you can use a pastry chip like that and make little cutouts. and you have to pick these out with a --

   >> are the cutouts only for aesthetic reasons? or do they help the pie vent a little also.

   >> it lets the steam come out and it's -- it's pretty.

   >> all right, so now you take this and you put it on top of it?

   >> carefully lift. and you can do -- we'll do a lattice too. so you put that on.

   >> nicely done, mr. lauer. look at you. look at that.

   >> and then you have to --

   >> what do you do with the edges?

   >> crimp -- you have to match the edges. crumple it up a little bit. press down with your thumbs. you do that?

   >> i'll do that. when it comes to the filling, there's three ingredients, fruit, sugar , or something to thicken it.

   >> flour or corn starch . depending on what you like. you'll practice and you'll know. this is a simple one. this is a crumble pie. okay? i'll show you how to crimp. so you can do yours. and use your first two fingers or these two fingers.

   >> these two fingers.

   >> thumb and forefinger.

   >> thumb and forefinger.

   >> you can press like this. you can use your other thumb to press in.

   >> i see. that's simple.

   >> see how you're doing it?

   >> yes, perfect.

   >> yea, terrific.

   >> and it does -- some people's fingers are too little . matt's are perfect. you can do your little peach pie . you're just crimping the edge.

   >> this is only for style, the difference.

   >> yeah, it's pretty. these are all of the different toppings. if you wadon't want to do that, my mom use add fork. look how pretty that was?

   >> you wash this right away?

   >> oh, yes. after you do your pretty crimping or -- i'll just finish crimping, use an egg wash that is one egg mixed with either water or milk.

   >> do it on top of this one also?

   >> you bet, do that with a brush.

   >> and then, sprinkle it with -- with sanding sugar .

   >> what is sanding sugar ?

   >> it's a little coarser, shiny sugar .

   >> do you use regular sugar ?

   >> you can. it will give it a taste. you get a sparkle.

   >> a bling.

   >> okay. get that to the hot oven. these fruit pies should bake at 375 to 425 and they should bubble in the center. when that's bubbling in the center, 45 minutes or so.

   >> right.

   >> then the pie is done. you have to crimp that.

   >> i will crimp that. it's good. but you have a crumble topping that --

   >> this crumble topping.

   >> what's in there?

   >> light brown sugar , flour, butter, equal partings.

   >> interesting that really everything you're using is pretty simple in termings of ts of the ingredients.

   >> that has to be. you flay the edge.

   >> too the lattice top is the --

   >> i mixed my cherries. all your cherries are mixed. a tablespoon of sugar and a spa tablespoon of flower.

   >> to thicken.

   >> you use your cutter. do you have your cutter. you can use a ruler to cut this. if you get expert at it, you do it free hand.

   >> it's a little bit over a half an inch?

   >> a half an inch, yeah. then you lay these on. okay? but then you have to weave.

   >> you lift each one as you go in and out of it.

   >> do it this way.

   >> i messed up.

   >> weave it. it looks pretty when it's woven. you lift up.

   >> put it under there.

   >> then --

   >> yeah. and if you have a child who's really adept in the kitchen, this is a fun thing for a child to do.

   >> they're laughing at us.

   >> who are they laughing at?

   >> i don't have the patience for that. i would go with this one.

   >> but it looks pretty. then to finish this one off, you use your thumbs to press down each of the la 'tis strips, okay?

   >> do you cut the excess off?

   >> then you -- this is what i love. i hold the pie up like that and you cut off like this. see how neat that is?

   >> that's professionally done.

   >> you egg wash the top of that too?

   >> you egg wash the top. but you have to crimp to make it -- that doesn't look so pretty. i would crimp this like that. is that pretty?

   >> go down and take a look at some of it here.

   >> yeah. this is like a -- yeah, good job. you did.

   >> thank you so much, martha . yea, yahoo!.

   >> perfect.

   >> don't put those on our beautiful table.

   >> okay, sorry.

   >> real quick.

   >> okay, this is a nectarine crumble pie. this is a blackberry pie with a cutout top.

   >> gorgeous.

   >> a yellow plum gallet. gorgeous. raspberry tart , tarts, pies, open faced, closed, they're delicious and perfect for summertime.

   >> we're all salivating.

   >> we wish you a happy birthday .

   >> yes, next week. don't wish me yet. next week.

   >> happy birthday .

   >> put this on next week. we want to crown you queen --

   >> i'll wear this next week.

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