Hello there. Welcome back to another episode of Arcade with Alvin. Today, I'll be making the butterscotch cinnamon pie from what I believe to be one of the best games of all time, Undertale. This is Sans, he's going to keep me company while I cook.

For the pie, it's a pretty straightforward pie crust. I'm combining 170 grams of flour, I mean flour, a stick of cold butter, a teaspoon of kosher salt, and mixing it together until the butter pieces are the size of little pebbles. Then I'm adding in 55 grams of ice cold water and mixing it until a shaggy dough forms. Nothing crazy. Pretty straightforward pie crust. Because this pie is made by a rather mother-like figure in the game, her name is Toriel, and even though she's different than most humans, her demeanor comes off as someone who's very warm and caring.

Once the dough is ready, I'm transferring it to my work surface and shaping it into about a disc six inches wide. After wrapping in plastic wrap, this dough disc goes in the fridge to firm up for at least 30 minutes. When it's ready and chilled, I'm rolling the dough out to about 13 to 14 inches wide in diameter, or at least one inch longer than the diameter of the pie plate I'm using. After delicately transferring the pie dough to the pie dish, I like to use a sort of pull and crimp method to make sure that the dough can nestle against the bottom of the pan. Any excess dough along the edges, I kind of just leave it hanging over the side.

I've been putting my hands on this dough so it does need to chill in the fridge for another about 10 minutes. I wanna blind bake this pie crust, which means first laying down a sheet of parchment paper that I've crumpled in my hands. This is filled with baking weights of your choice. I decided to use dried beans because they can be reused many, many times. This goes into an oven at 375 degrees for about 20 to 30 minutes. I like to take out the weights when the rim of the pie is starting to get brown.

Once the parchment and the beans have been removed, this returns to the oven to bake for another 20 to 25 minutes so that the bottom can get nice and golden brown. After it's been cooled, I'm using a knife to trim off any excess shaggled parts. For the butterscotch cinnamon filling, I'm first starting with 200 grams of brown sugar and 60 grams of water in a medium sauce pan until boiling. This gets turned into a rather dark caramel, but not burnt.

Once the caramel sauce stage has been reached, the heat gets turned down and the mixture is left to cool slightly. Then, I'm adding in an additional 100 grams of brown sugar and 25 grams of unsalted butter, which are melted together to create a smooth, creamy filling. This is where things get really interesting, as this particular pie has no eggs or any other leavening agents - it's all about the simple yet complex combination of ingredients.

After mixing everything together, I'm transferring the filling back into the pie crust and making sure that it's evenly distributed throughout. And then, I'm sprinkling a layer of cinnamon on top to give it that extra boost of flavor. The layers are clean. Everything looks pretty good. It's a relatively simple recipe, but it's one of those dishes where the sum of its parts is greater than the whole.

Wait, I mean, the whole is greater than the sum of its parts. Tasting the pie in all its butterscotch and cinnamon deliciousness, it fills me with the termination. Oh, I completely forgot about Sans. Let's see if he wants some.

"WEBVTTKind: captionsLanguage: en(bright electronic music)(bright electronic music continues)(bright electronic music continues)(bright electronic music continues)- Hello there.Welcome back to anotherepisode of Arcade with Alvin.Today, I'll be making thebutterscotch cinnamon piefrom what I believe to beone of the best gamesof all time, Undertale.This is Sans. He's gonnakeep me company while I cook.Now let's just, let's just go that way.For the pie, it's a prettystraightforward pie crust.I'm combining 170 gramsof flouy, I mean flour,a stick of cold butter, ateaspoon of kosher salt,and mixing it togetheruntil the butter pieces arethe size of little pebbles.Then I'm adding in 55grams of ice cold waterand mixing it until a shaggy dough forms.Nothing crazy. Prettystraightforward pie crust.Because this pie is made bya rather mother-like figure in the game.Her name is Toriel,and even though she'sdifferent than most humans,her demeanor comes off assomeone who's very warm and caring.Once the dough is ready,I'm transferring it to my work surfaceand shaping it into abouta disc six inches wide.After wrapping in plastic wrap,this dough disc goes inthe fridge to firm upfor at least 30 minutes.When it's ready and chilled,I'm rolling the dough outto about 13 to 14 inches wide in diameter,or at least one inch longerthan the diameter ofthe pie plate I'm using.After delicately transferringthe pie dough to the pie dish,I like to use a sort ofa pull and crimp methodto make sure that the doughcan nestle against the bottom of the pan.Any excess dough along the edges,I kind of just leave ithanging over the side.I've been putting my hands on this doughso it does need to chill in the fridgefor another about 10 minutes.I wanna blind bake this pie crust,which means first laying downa sheet of parchment paperthat I've crumpled in my hands.This is filled with bakingweights of your choice.I decided to use dried beansbecause they can bereused many, many times.This goes into an oven at 375 degreesfor about 20 to 30 minutes.I like to take out the weightswhen the rim of the pieis starting to get brown.Once the parchment and thebeans have been removed,this returns to the ovento bake for another 20 to 25 minutesso that the bottom canget nice in golden brown.After it's been cooled,I'm using a knife to trim offany excess shaggled parts.For the butterscotch cinnamon filling,I'm first starting with200 grams of brown sugarand 60 grams of water in amedium sauce pan until boiling.This gets turned into a ratherdark caramel, but not burnt.Once the caramel saucestage has been reached,the heat gets turned offand in goes 80 grams of heavy cream,turning this into a beautifullush looking substance.Then goes in 30 grams of unsalted butterfollowed by 480 grams of whole milk.Oh, it looks like I was not supposed toadd in all of the milk,only about 400 of the grams.Eighty of it was supposed to to be usedmixed in some corn starch.But because I messed up,I decided to scoop out someof my butterscotch mixtureand use that to melt the corn starch in.This gets turned intoa butterscotch, cornstarchslurry of some sort,which in now goes three large egg yolksand half a teaspoon of kosher salt.Once this is all whisked together,I'm ladeling in a couple of spoonfulsof the butterscotch mixture from the paninto the one with the egg yolks.This will help temperthe egg yolks as I mix itso that the egg yolks don't overcook.Once all of the warm butterscotch goodnessis inside the egg yolks and nicely mixed,this entire thing getsreturned back to the potand cooked for about one totwo minutes until thickened.It's really important to constantly stirwith a spatula or some tool hereas there will be lumps formingon the bottom if you don't.To finish seasoning, I'm addingin one teaspoon of cinnamonwith two tablespoons of vanilla paste.If you add this too earlyit kind of cooks out thoseflavors a little too much.And because I usuallyend up with a few lumpsno matter how hard I try,I'm gonna strain the fillingdirectly into the crust.After a little wiggle jiggleand a little spread spread,this pie cools to room temperatureand then gets put in the refrigeratorfor about four hours or so.Now, whipped cream isn'ttechnically in the game,but I thought a nice cinnamonflavored vanilla whipped creamwould go well with this pie.So in a glass bowl,I'm combining one cupof heavy whipping creamwith a few dashes ofcinnamon, a dash of vanilla,and about a tablespoon of powdered sugar.I didn't measure for this onebecause it was a last minute edition.To both show off theskills of our culinary teamas well as how much work ittakes to hand whip cream,we have Rachel and Kendall.These two wonderful women areone of the biggest reasonswhy we can do what we do.You might not see themon camera all the time,but they're always therein the studio with us,making sure that all of our food comes outas best as we can,such as hand whipping thisvanilla cinnamon whipped creamwhich is now going tobe generously dollopedon top of our chilled pie.I decided to go withthe freeform spoons swirl technique here.And for the final improv touch,a little bit of cinnamon.So I decided to use the techniquesimilar to when your food is too hot,and I hit it with theold (blowing repeatedly),and just like magic, the cinnamonis now on top of the pie,creating these really cool decorationsbecause of the way the whippedcream has been indented.And there we have it.Our version of the butterscotchcinnamon pie from Undertale.Seeing the pie in its full gloryand knowing that one daythis pie will be consumed,it fills me with determination.Okay, I'm just gonnaslide this pie right out.Whoop. The layers are clean.Everything looks pretty good.It's a relatively simple recipe,but it's one of those disheswhere the sum of its partsis greater than the whole.Wait, I mean, the whole is greaterthan the sum of its parts.Tasting the piein all its butterscotchand cinnamon deliciousness,it fills me with the termination.Oh, I completely forgot about Sans.Let's see if he wants some.(smooth bright music)(smooth bright music)\n"