Masterchef (2010) s06e03 Episode Script
100th Episode: You're the Apple of My Pie (Top 22 Compete again!)
Previously The 40 best home cooks in America came from across the country - I'm from Milwaukee, Wisconsin.
- Seattle, Washington.
- New Jersey.
- Louisiana.
California.
To prove themselves to three of the food world's biggest names: culinary legend Gordon Ramsay, America's youngest four-star chef Graham Elliot, and James Beard Award-winning pastry chef and owner of seven internationally renowned bakeries across North America, new judge Christina Tosi.
Dream big, everyone.
You never know where your food dreams might take you.
The most talented cooks in the nation faced off in the culinary battles of their lives Going head to head to win a white apron and earn a place in the MasterChef kitchen and a chance to win $1/4 million, their own cookbook, and the title of MasterChef.
This is one of the best things that we've had so far.
Yes! In the end Only the very best made it through.
Mom? I'm going to be on MasterChef.
Oh, my God.
- Tonight - Whoo! They've won their aprons but for the top 22, it's an all-out war to keep them.
Keep your friends close and your enemies closer.
The pressure rises Stop! And an unexpected twist Two of you will be leaving the MasterChef kitchen.
Shakes up the competition.
You've just sort of crashed to the bottom.
It's a wonderful feeling to be one of the top 22 home cooks of America.
Because just like, two weeks ago I was on a roof fixing air conditioners and now I'm where I want to be, in the kitchen cooking for the three top chefs of the world.
So really, this is my dream come true.
This opportunity is everything to me.
I'm a hairdresser from Massachusetts.
I'm a single mom.
I want to put my shears down and just cook.
I want a better future for my family.
I'm from Wisconsin.
You know, like, I work on a 1970s gas stove.
And the kitchen here is amazing.
I've always dreamt or thought about it.
I just think it's surreal.
I really want to impress Christina Tosi.
Christina's my idol and she's one of the top cookbook authors.
I want to be her.
I want that path.
We're on the biggest stage in the culinary world and Chef Tosi is, like, the best pastry chef on the face of this earth.
This competition has gone to a whole new level.
Welcome! You are the top 22 home cooks across America.
One of you standing here will be America's next MasterChef.
It's time for the world's biggest culinary competition to officially begin.
This is the moment all of us have been waiting for Your first ever mystery box challenge.
We want you all to take whatever ingredients you find under those boxes and transform them into something that shows us who you are as a cook.
We'll taste everything as you cook.
Remember, we miss nothing.
The person with the best dish will get a huge advantage in the next stage of the competition.
Trust me, you want to win this one.
It's the biggest advantage that we have ever given to a mystery box winner.
On the count of three, you'll lift your boxes.
One! Two.
Three! Lift.
Oh, this is mine.
Look around.
- No way.
- Oh! Oh, they're all different.
I got canned canned ham.
Do any of you recognize what's in front of you? - Yes, chef.
- Yes.
- Yes, chef.
- Yes, chef.
This is my refrigerator.
My kitchen.
I have turmeric.
I have goat cheese, feta cheese.
I'm like, they made this for me.
That's right.
You all have a station of ingredients that each of you left behind in your very own kitchen when you left to travel here.
Unfortunately, back home I cook so eclectically and make so many varieties of dishes that now I have a bunch of different ingredients that don't fit together.
What's a girl to do? We want to get to know you through your food.
But I just want to be clear.
We're not looking for any old dish that you'd make at home.
This is your chance to prove to us that you deserve to stay here and that you deserve to keep that apron on.
Is everybody ready to make us the best dish of your lives? Yes, Chef.
Your one hour starts Now! This is it.
The very best 22.
I'm excited for this year.
Yeah, 13 states represented this year.
- Wow.
- Illinois, Jersey, Texas, Louisiana.
I love that.
I mean, that's the best part about food right now, right? The diversity of cultures and flavors regardless of what state you're from.
Whoop! Intensity.
That's me.
This is very different than being at home.
Christina, this is their first big challenge and your first big mystery box as a judge.
What do you think? I am so excited to join the search for the next MasterChef.
Back in New Orleans, Louisiana, this is stuff I always find in my fridge and that, you know, I'm comfortable with using.
I'm doing spicy wings with a side salad.
I'm going to pan sear the chicken, and then I'm going to make a spicy Cajun sauce to glaze it.
I'm just trying to get it done, trying to get the flavors right, and elevate a basic dish.
Beautiful.
- Hetal.
- Yes.
Tell me about the dish.
So, I'm making a coconut curry soup, - and I'm going to be making - No protein? No protein.
I'm actually Indian, but even further than that I'm Gujarati Indian.
It's a state I'm from.
And most Gujaratis don't eat meat.
You know the competition's fierce.
How do you think you're gonna fare when you have to go through each and every stage having to cook the most exotic proteins? Um, I'm not going to lie.
I'm going to be a little nervous just because I've never really been around it.
But I really want to surprise people.
- Good luck.
- Thank you.
I'm doing a pan-seared black cod with a purple cauliflower purée.
I'm going to roast some Brussels sprouts.
This is going to be the most beautiful plate any rocker has put on a dish.
This is my stage.
I'm here to win.
- Hey, Dan.
- Hi, chef.
- How's it going? - I'm good, how are you? Good.
So, this looks like Pate a Choux to me.
This is pâte a choux, or éclairs I'm going to do my Italian version of a savory éclair, actually.
Interesting.
I like the risk-taking.
If you can pull it off, I know we'll be impressed for sure.
Thank you.
I appreciate that, Chef.
Good luck, Dan.
- Katrina.
- Yes, Chef.
You look like you're in the zone.
- Thanks.
- What's the dish? It's a pork tenderloin schnitzel.
Right, ooh, wow.
What's in there? Um, bacon, apple cider vinegar.
Mmm.
That's delicious.
Thank you.
- You love cooking, right? - Yeah.
It's the best thing about life.
Now, why didn't you come to us five years ago? I didn't have the confidence.
- Really? - No! Are you kidding me? I didn't see myself here and this year I did.
Well, I'm glad you're here.
Stay here for a long time, will you? I will try.
Especially cooking cabbage like that, okay? - Good luck.
- Thank you.
We are coming up to the last ten minutes.
Aah! Timing is everything.
Wow, it's exciting.
Yeah, it smells awesome.
I'm so psyched by the level this year.
So, guys, we're tasting the top three dishes.
Who do you have your eye on? Katrina's braised cabbage and bacon.
Incredible.
Behind is Dan who's making savory éclairs, right? - Yeah.
- That sounds good.
Think about plating, garnishing, wiping.
Finishing touches.
Push, guys.
Speed up.
Ten.
Nine.
Eight.
Seven.
Six.
Five.
Four.
Three.
Two.
One.
And stop.
Hands in the air.
- Whoo! - Oh, I did it.
Finishing touches.
We want to see you on a plate.
Push, guys.
Oh, ho, ho.
Five.
Four.
Three.
Two.
One.
And stop.
Hands in the air.
- Whoo! - Oh, I did it.
Well done.
After observing and tasting throughout the mystery box challenge Wow.
The judges now take one final look These came out nice, huh? To determine which dishes stand out.
It was so nice to see you guys working with the ingredients that you are most familiar with.
Great-looking dishes.
But there are three dishes that we want to take an even closer look at.
This first home cook really stuck to their roots.
It was a clever interpretation of their home-cooked dish.
Please step forward Katrina.
Oh, [bleep.]
.
Oh, my gosh, I didn't expect it.
To have Gordon Ramsay saying my name.
I'm so grateful.
I'm floating up to heaven.
Katrina, describe the dish, please.
It is a pork schnitzel with a braised red cabbage with bacon and Christmas peas which is what my mom makes every Christmas.
The visual impact, it looks beautiful, and you've got finesse.
How long did you cook the bacon with the cabbage? Probably about five minutes.
Any acidity in the cabbage? Yes.
Apple cider vinegar.
It's hearty.
It's warm.
It's got charm.
It's everything we wanted to see tonight.
The pork, delicious, could be done with Okay.
However, you've got that sumptuous richness of the cabbage and the bacon, and your mum's Christmas peas.
You know, right now I feel like Father Christmas.
Just jump down the chimney.
Great job.
Thank you.
The braised cabbage is so good.
You have the perfect balance of sweet and acidity.
For me the schnitzel is delicious, but I would have loved to see more color, a little bit more breading.
That's the only thing that's sort of holding me back a little bit between, like, loving this dish - and loving this dish.
- Yep.
But, man, do I love that braised red cabbage.
- Thank you, thank you.
- Good job.
So, tell me exactly about the dish.
The inspiration behind it.
I grew up in a Slovenian-German family.
We would make schnitzel once in a while and I hope you like it.
I don't really like it.
I love it.
I think it's delicious.
I mean, it's it's so good, right? I love that you got your heritage on a plate here.
That's like cooking where you go back in time.
You know, Old World, Europe, stewing those kinds of things down and they just taste great.
- Good job - Thank you.
Next up, this dish is definitely this home cook on a plate.
It's beautifully delicious to look at, and, man, perfectly seasoned.
Please step forward Dan.
I feel incredible right now.
Of all those amazing dishes out there, I'm one of the top three and everybody's on notice here.
I came to play.
So, this is a savory take on a pâte a choux There's a creamy mushroom filling with two sauces: a deep tomato sauce and a basil pesto.
Have you done this dish before? I've never actually done it in a savory way quite like this.
So with pâte a choux, with these sort of cream puff casings, the filling inside should be creamy and fluffy.
There's nothing worse than a pâte a choux ball that's under-filled.
You either have it totally right or you have it totally wrong.
And You got 'em right.
Beautiful consistency, perfectly filled.
I'm really impressed, both on the sweet end and the savory end.
You took a risk in sort of combining those two things, and it really worked.
Man, you guys gotta watch out.
Dan.
- Where are you from? - Chicago.
- 100% Chicago Italian.
- Describe the sauce.
How did you make the sauce underneath? My mom taught me how to make red sauce, since I was little, and working with tomatoes, they can be acidic so adding a little butter to add some richness really balances it out.
Really delicious.
It's a gallant, brave, strong, thoughtful effort.
A bit too much cream for me.
However, there's heart there.
- Well done.
- Thank you very much.
Now, the next dish that we want to examine further, that home cook showed really creative thinking.
This home cook put some complex flavors on the plate.
They also showed that they had a lot of guts.
Please step forward Hetal.
What? My spices and my flavors are on point.
I want to make a huge impression on the judges and let them know, like, hey, look out for me.
Tell us what you have.
It's a coconut curry soup and I made a coconut red chili chutney on top.
And cilantro, mint, and basil oil.
Holy [bleep.]
.
That that's so good.
The flavor balance is perfect.
Sweet, spice, acidity, richness.
You're definitely batting a thousand when it comes to that flavor control.
You know, you could probably beef it up with some lentils or something else kind of with that, but good job.
Thank you so much.
Um, I'm as surprised that you got something so flavorsome with such little ingredients.
You know, the garlic comes through.
Love the shallots at the bottom.
Is this the kind of thing you would cook for your husband? Yeah, my husband loves coconut-based soups.
And he loves South Indian food and it's really typical.
Your husband's a lucky man, let me tell you.
I'd have to come home for dinner early seven nights a week for that soup.
The depth of flavor feels like it's been cooked for four hours.
Could have done with a bit more heat but a great job.
- Thank you so much.
- Thank you.
Katrina, Dan, Hetal.
Three incredible dishes.
But there can only ever be one winner.
Katrina made this beautiful schnitzel, and Dan's Italian dish was pretty and he showed skill, but I also showed skill with little to no ingredients.
I made something out of nothing.
I have to win.
The best mystery box dish.
Congratulations goes to The best mystery box dish Congratulations goes to Dan.
Great job.
Well done.
Thank you so much.
I have the number one dish today, so right now I'm riding this high.
And look who's standing on top.
But I know there's 21 other competitors right behind me and I'm going to work my butt off to make sure that I keep them behind me.
Let's go.
As the winner of the mystery box challenge, Dan is in control of the first elimination test.
Please, come over.
At the end of this challenge, at least one home cook will leave the competition.
Congratulations, Dan.
You won the very first mystery box challenge.
Your first advantage is you will not have to cook in the upcoming elimination test.
I'm sure you've noticed all these incredible desserts up here.
Wow.
This is a chef's dream.
And they all have one major thing in common.
Each and every one was created by Christina Tosi.
It's incredible.
Christina is truly one of the most revered pastry chefs anywhere in the world.
Christina, you're still in your early 30s.
Where did it all start for you? I was raised by women that love to bake.
So moms, grandmas, aunts.
And they took me under their wing.
And I loved it so much that I went to New York City and I went to culinary school and I worked my way up until I opened my own place.
So in my bakery, Milk Bar, in New York City, we make pies, we make some crazy pies, cookies, in all different flavors, and then we make these ridiculous layer cakes.
But tonight, I'm not going to ask anyone to try and make one of my crazy, difficult creations.
Instead, there's a benchmark for all bakers, something that every great American home cook should know how to make.
Apple pie.
The true American classic.
Flaky crust cradling that perfectly spiced filling.
When you get it right, it's delicious.
Dan, for your second advantage Here is a bag, and you're going to fill it up with apples.
Now, this is going to be a big, big strategic moment for you.
Are you ready to find out what you'll be facing in tonight's elimination challenge? Yes, Chef.
Tonight, you are baking Apple pie.
Holy crap.
Baking in general is a bit of a weakness for me.
But as a teacher, if my students were in this situation, I would tell them to concentrate on the positive and do their best.
Tonight I want to see your take on this classic apple pie.
Dan does not have to cook tonight.
And there's another huge advantage that Dan got back in the pantry.
We asked Dan to pick as many apples as he wanted, knowing that each apple represented salvation for a home cook.
So those who don't get an apple will have to bake, and will be staring elimination in the face.
- Come on.
- Dan It's time to make some friends and a few enemies.
Yes, Chef.
Go ahead and hand out those apples.
The decision-making is almost political to some extent.
Oh, you're the best.
I can use this advantage in a couple different ways.
Thank you.
Are they someone that I want to kind of make an ally and give them an apple and save them here? Thank you.
I saved some people because I thought they might be winning challenges in the future so that they can save me later.
Yes! Mwah! It's kind of all about building friends and building enemies.
Aaah! Oh, [bleep.]
.
Oh, baby.
But at the end of the day, it's a competition.
Everybody's an enemy at some point.
Keep your friends close and your enemies closer.
Maybe, man.
I think this is my last one.
Thank you, Dan, thank you.
Good luck, guys.
I'll be up there.
All of you with an apple head up to the safety of the balcony.
You nine will be baking tonight to avoid elimination.
And two of you will be going home.
You will all have just 90 minutes to make us an incredible apple pie.
Is everyone ready? Yes, Chef.
Your 90 minutes Starts Now.
Come on! All of my grandkids love my apple pie.
I'm super stoked about baking this pie.
I can't remember how many apple pies I've made in my lifetime.
A kazillion.
Let's go! Christina, we put you in control.
Why apple pie? There's no hiding behind anything - when you make an apple pie.
- Right, right.
You either have the basic techniques down or you don't.
So what's the A to Z of apple pie work? Apple pie starts with the crust.
You take flour, some sugar, a little salt, some sort of fat.
I like to use butter.
From there, it's all about the filling.
Making the apples, slicing them and seasoning them, getting them ready to go into the pie crust.
So the biggest mistake tonight potentially could be what? Crust too thin? The thickness, I think, will be a real struggle.
One thing I learned being a drummer, being in the music business, is when you overplay, you overdo it.
You ruin it.
So, I'm going to make a really spectacular, simple Granny Smith apple pie with a little rock and roll flair in the whipped cream.
I'm going to do a bourbon whipped cream.
I'm making my mom's apple pie.
She uses honeycrisp apples and Granny Smith apples.
I'm going to use a little mint and a little bit of fresh ginger.
I'm going to make an apple pie with a caramel walnut raisin hat.
I think the taste will be amazing.
if the judges don't love this, then they've got to then they gotta check their medication.
Hi, Veronica.
- Hi, Christina.
- Are these graham crackers? - Yes.
- So what do you have planned with the graham crackers? I bake the butter crust first, and then I bake the graham cracker crust a second time just before the other one's done.
The flavor together is amazing.
And that's what you have planned for your apple pie? I cook creatively, so I create as I go.
That's risky, but - But that's who I am.
- Okay.
Good luck.
All right, Olivia, how are you doing? Great.
- Confident? - Yes.
What about the crust? What's the top? Are you going lattice? Are you going round? What are you doing? I don't know if I'm doing a crust.
You don't know if you're doing a crust.
I don't know if I'm doing a crust yet.
Well, what did Christina request? She asked for apple pie.
Apple pie.
What does that mean? I know that it's apple pie, but I've got to do me.
Apple pie.
Mm-hmm.
I don't know if I'm doing a crust.
You don't know if you're doing a crust.
I don't know if I'm doing a crust.
Yet.
Well, what did Christina request? She asked for apple pie.
Apple pie.
What does that mean? I know that it's apple pie, but I've got to do me.
Apple pie.
Mm-hmm.
I guess, yeah, pie has a crust.
I was thinking more of a tart.
You're right.
You're right, Gordon.
Gordon's always right.
I guess I'm doing crust.
Tell me about the filling.
What you got over there? Blueberries.
Blueberry, almond, lemon zest, there's a little bit of almond extract, goat cheese.
Wow.
Goat's cheese, blueberry.
Why together on a night like tonight? I want there to be, that, like, fine line between savory and sweet.
Goat's cheese apple pie.
Yeah? Good luck.
- Mateo.
- Yes.
You're a teacher, so you should have had all kinds of students trying to butter you up with apples.
- Right? - Exactly.
Tell me about the filling.
I've added some ginger, some fresh ground cardamom, a little bit of nutmeg, a touch of cinnamon, and a little bit of lemon zest.
- It's a lot going on.
- It is.
I mean, I know you're going with the spice route, but, you know, a lot of those, as they cook down they can get really concentrated.
Did you get that right mix in there? - I think it's there.
- Good luck.
Wow.
Come on.
Let's go! Your pies should be on their way into that oven.
Graham, who's looking good? Uh, to me, Christopher.
I think, you know, he's cocky, he's whistling.
But that pie looks good.
I'm really nervous about Charlie.
Charlie, 'cause the apples are way too big.
I don't think he's rolled his pastry out even.
So, how's Sara doing? She is super confident.
Cool, calm, I mean, this one's in the bag for her.
I mean, she's almost like, working with her eyes closed.
All of you, speed up.
No, come on.
There's no single apple pie that's the same in this kitchen.
Right.
Everybody's got so many different things going on.
They're starting to come out.
Last minute.
Come on, guys.
Push.
Ten.
Nine.
Eight.
Seven.
Six.
Five.
Four.
Three.
Two.
One.
And stop.
Hands in the air.
Hands up, hands up, hands up! Well done.
That was an intense 90 minutes.
Let's start off with - Veronica! - Yes! I look at this flying saucer of clumpiness.
It's not my prettiest apple pie, but I know that the flavors are there.
Describe the dish.
Well, the dish is, uh Uh Tell me the name of the dish.
Uh, it's an apple pie.
- Yeah! - She nailed it! A very simple apple pie.
Right.
Can I borrow those glasses two seconds, please? Let's be honest.
That does not look like a simple apple pie.
Let's get that right.
Okay, and what have you got in there? It is a delicious, buttery, caramel-walnut apple pie.
Right.
You're an amazing grandmother with a big family.
How many times a month do you cook apple pie? I don't cook apple pie a lot.
I make a lot of birthday cakes.
Wow.
What have you done to the top of the pastry? I rolled into the pastry dough the graham crackers.
Okay, here's the real bizarre thing.
That pie actually tastes delicious.
Crust is delicious, caramel's tasty.
Looks a mess, but it tastes delicious.
Damn! It tastes good.
Thank you.
Oh, my gosh.
I gotta tell you, that pie is delicious.
- Thank you! - It's really good.
Thank you, thank you, thank you, thank you, thank you! You used just the right amount of sugar, just the right amount of cinnamon, just the right amount of corn starch.
I mean, it's a beautiful cross-section of pie.
You know, for me, this challenge was about, like, basic techniques.
And you clearly know how to roll out a pie crust evenly.
- Really great job.
- Thank you.
I like the cook on the apples.
Tastes ten times better than it looks.
Nice, assertive use of cinnamon.
I would definitely take another slice.
- Thank you, sir.
Thank you.
- Good job.
Right.
Next up, Christopher.
I feel very nervous because I've never made an apple pie before.
But I'm ready to prove myself.
Let's go.
I'm ready to make the judges respect me.
- Christopher.
- Chef Ramsay.
I'm not just about talking the talk.
I'm about walking the walk.
Describe your pie.
I did a maple syrup and bourbon filling, some cinnamon, pinch of nutmeg, and I put five tablespoons of cornstarch.
Five tablespoons of cornstarch.
I could build a [bleep.]
house with that.
Why five tablespoons? The corn starch I needed to thicken up the bourbon in case it didn't evaporate enough.
I didn't want a big, soupy mess, because then you'd be like, this [bleep.]
little guy, you know, he sucks, he's like, look at this I don't know.
I thought it was a good measurement.
Five tablespoons.
Yeah.
- Half a cup.
- I get it.
I don't know.
Just, just just eat it.
Five tablespoons of cornstarch.
I thought it was a good measurement.
Five tablespoons.
Yeah.
I don't know.
Just, just just eat it.
Oh, my God! Whoof.
What does it mean, that defensiveness? What is it, little chip on the shoulder? Yeah.
Been picked on a lot, you know, natural defense mechanism.
I'm listen, I'm just keeping my mouth shut.
Christopher, do you have any idea how many times I've been picked on in my life? Thick-skinned, let it bounce off.
Okay, gotcha.
- Proof's in the what? - In the food.
There you go.
All right, what kind of apples did you use? I used Granny Smith.
I figure Grandma can't be wrong.
- You're funny.
- Why? You're just funny, I mean, you've got a great sense of humor, and you light up the room, but I just wanted you to relax.
'Cause that is delicious.
Thanks.
At least I did something right.
Apples, delicious.
Pastry cooked beautifully.
Color, amazing.
It's definitely, definitely up there.
- Good job.
- Thanks, Chef, appreciate it.
- Love it.
- Really appreciate that.
Thank you so much, really.
That means the world to me.
Good job.
- Good job, Chris.
- Good work, Chris.
The next apple pie that we'd like to taste belongs to Olivia.
On a scale of one to hate-this-pie, I hate this pie.
I'm so angry.
It's not what I wanted it to be.
If someone gave me the option to shave my head or serve you this pie right now, I would shave my head.
So you're not proud of it? - No.
- What is it? It's a goat cheese, apple, and blueberry pie flavored with lemon and almonds.
The lemon-blueberry kind of works with the apple.
Really, really tasty.
The goat cheese, I'd totally nix.
With a pie, it just does not belong.
It's just weird.
You get that weird, goat-y, farm kind of flavor in there, and you don't know what's going on.
So, huge miss.
I love the polka dot top.
From a flavor standpoint, goat cheese is such a poignant flavor.
I think another cheese like a ricotta or a mascarpone could have been nice instead.
I think you were going in the right direction from an inspiration standpoint, but definitely not a success.
Ugh.
Right.
Next up, Derrick.
Let's go.
- Derrick.
- Yes, chef.
Describe your pie.
I did a Granny Smith apple pie.
I did put a little orange zest in there for some fragrance, a little brown sugar in the filling to give a little caramelization.
I did a butter crust with a lattice top.
Kept it simple.
Delicious.
Fragrant, texture of the apples nicely done.
Pastry, crispy, flaky, melting in the mouth.
The thing you're missing is just more apples.
- Noted.
- Stephen! I mixed several types of apples and I put a little mascarpone cheese here and caramel and a little crab apple garnish.
I love the balance of flavor that you tossed the apples with.
What? Pastry crust nice and flaky and delicate.
The problem with any pastry crust, no matter how delicate and flaky, if you don't bake it long enough, it still tastes wrong.
All right, the next apple pie that we would like to taste, Charlie.
I got Grandma's apple pie with Granny Smith apples on it.
Looking at it, it looks kind of like the pie that you would steal out of someone's windowsill.
Rustic, but with a lot of charm.
The filling, good.
The crust, great.
But the technique isn't there.
I know you can do better, though.
- Thanks.
- Thank you.
- Good job Charlie.
- All right, Charlie! Next up, Mateo, please.
Right.
Describe the pie, please.
We have here a ginger cardamom apple pie with a salted bourbon caramel glaze.
Ugh.
Oh! It's just disintegrating.
Look how thick the apples are.
So, the apples are way too thick and you've got the pastry that is way, way, way, way too thin to sustain the weight of the apples.
So you've gone all fancy with the trellising and the caramel, but the content is the pie filling, and mainly those apples.
Damn! The spice, like the ginger, for me, is just a little too much.
I taste more ginger, more of that cardamom, before I taste anything else.
It seems to be all about everything except for the apples.
This one really doesn't make the grade.
The next apple pie we want to try belongs to Sara.
Damn, that's a big pie, Sara.
Walk me through exactly what's going on here.
Back in Wisconsin, we have all kinds of apple orchards, and every fall, this is the hot ticket item.
The caramel pecan apple pie.
There's apples with a good amount of cinnamon, and some toasted pecans, and then on the top we have some caramel sauce as well as some glazed pecans.
It's like a slice of autumn.
You know, you could be blindfolded and taste it and you know what it's like outside.
The color, the sheen, the flavor, texture.
It's it's textbook.
It's uh, it's delicious.
Good job.
Thank you.
- Nicely done, Sara.
- Yeah! Last up, Brianna.
- Hi, Brianna.
- Hello.
What have you got for me? I made a apple pie with a little bit of ginger, cinnamon, nutmeg, sugar, brown sugar, and mint.
Okay.
First of all, I want to commend you for your lattice work.
It's beautiful.
However It's very, very watery.
I thought I'd put them in the oven fast enough but apparently I didn't.
It is literally like apple soup.
It feels like you've just sort of crashed to the bottom.
It's very, very watery.
It is literally like apple soup.
When I'm making apple pie at home, if I'm worried about my apples sort of bleeding out too much liquid, I'll toss them in the corn starch before I toss them in the sugar and the spices and stuff like that.
The apples are nice and tart but sort of lacking real depth of flavor.
The liquid makes it hard to eat.
Two are going home.
I hope one of them is not you.
- Thank you.
- Thank you.
My pie wasn't the best.
It might have been a little bit soupy, but my flavors were there and I have hope these simple mistakes aren't enough to send me home.
That was your first taste of an elimination test.
There was one stand-out apple pie.
This home cook really baked with confidence.
Congratulations Christopher.
I feel so excited right now.
I'm the champ.
I'm the pie king.
I believe everyone now sees the dedication I have and the skill sets I have.
- Good job.
- Thank you.
I proved to everyone that I can deliver.
Now for the bad news.
The three worst pies of the night, please come and join us down front.
Brianna.
The second disappointment Mateo.
And Olivia.
Bad news is that two of you three home cooks will be going home.
Please step forward Mateo.
You are a high school teacher and your summer break has come early.
It's time to take the apron off and put it back on your station.
Thank you, Mateo.
Thank you for the opportunity.
All right, Mateo.
I am proud of what I've done.
I have come further than tens of thousands of people who've tried to be here.
So I have nothing to be ashamed of.
And just because I'm leaving early doesn't mean I'm going to stop.
I'm going to continue to cook, just never an apple pie.
And, Brianna, your pie was clumsy.
Just not your best performance.
Olivia, you cook in a confused manner because you had the basic set-up for success, but then you blended it with goat's cheese.
That didn't work.
There's very little separating both your apple pies.
Olivia, step forward.
Olivia, you are going Back to the bench.
Say goodnight to Brianna.
I'm so grateful that I have another opportunity to continue on and cook again in the MasterChef kitchen.
I literally want to like, run back up and give each of the judges a hug.
Brianna, you cook with heart.
You cook with passion.
But tonight, that was not your best performance.
Continue cooking.
And keep that head up high, please.
Take your apron off and say goodnight.
Thank you.
Leaving here today, it's bittersweet.
I'm sad that I went so soon, but it's okay, you know.
I get to go see my kids.
I get to go work on starting my actual career.
I have a lot of passion.
I love to cook.
I know I'm going to succeed in the culinary world.
Kick ass, guys.
Next time on MasterChef Are you ready for the ride of your lives? It's the first team challenge of the season.
Here are our guests! This is going to be insane.
And the top 20 - Let's go! - Come on, come on, come on! Are in for an emotional roller coaster.
Stop! That is ice-cold and raw.
Right now, this is dangerous.
But for some home cooks, the ride comes to an end Oh, my God.
In the dreaded pressure test.
What in the [bleep.]
is that?
- Seattle, Washington.
- New Jersey.
- Louisiana.
California.
To prove themselves to three of the food world's biggest names: culinary legend Gordon Ramsay, America's youngest four-star chef Graham Elliot, and James Beard Award-winning pastry chef and owner of seven internationally renowned bakeries across North America, new judge Christina Tosi.
Dream big, everyone.
You never know where your food dreams might take you.
The most talented cooks in the nation faced off in the culinary battles of their lives Going head to head to win a white apron and earn a place in the MasterChef kitchen and a chance to win $1/4 million, their own cookbook, and the title of MasterChef.
This is one of the best things that we've had so far.
Yes! In the end Only the very best made it through.
Mom? I'm going to be on MasterChef.
Oh, my God.
- Tonight - Whoo! They've won their aprons but for the top 22, it's an all-out war to keep them.
Keep your friends close and your enemies closer.
The pressure rises Stop! And an unexpected twist Two of you will be leaving the MasterChef kitchen.
Shakes up the competition.
You've just sort of crashed to the bottom.
It's a wonderful feeling to be one of the top 22 home cooks of America.
Because just like, two weeks ago I was on a roof fixing air conditioners and now I'm where I want to be, in the kitchen cooking for the three top chefs of the world.
So really, this is my dream come true.
This opportunity is everything to me.
I'm a hairdresser from Massachusetts.
I'm a single mom.
I want to put my shears down and just cook.
I want a better future for my family.
I'm from Wisconsin.
You know, like, I work on a 1970s gas stove.
And the kitchen here is amazing.
I've always dreamt or thought about it.
I just think it's surreal.
I really want to impress Christina Tosi.
Christina's my idol and she's one of the top cookbook authors.
I want to be her.
I want that path.
We're on the biggest stage in the culinary world and Chef Tosi is, like, the best pastry chef on the face of this earth.
This competition has gone to a whole new level.
Welcome! You are the top 22 home cooks across America.
One of you standing here will be America's next MasterChef.
It's time for the world's biggest culinary competition to officially begin.
This is the moment all of us have been waiting for Your first ever mystery box challenge.
We want you all to take whatever ingredients you find under those boxes and transform them into something that shows us who you are as a cook.
We'll taste everything as you cook.
Remember, we miss nothing.
The person with the best dish will get a huge advantage in the next stage of the competition.
Trust me, you want to win this one.
It's the biggest advantage that we have ever given to a mystery box winner.
On the count of three, you'll lift your boxes.
One! Two.
Three! Lift.
Oh, this is mine.
Look around.
- No way.
- Oh! Oh, they're all different.
I got canned canned ham.
Do any of you recognize what's in front of you? - Yes, chef.
- Yes.
- Yes, chef.
- Yes, chef.
This is my refrigerator.
My kitchen.
I have turmeric.
I have goat cheese, feta cheese.
I'm like, they made this for me.
That's right.
You all have a station of ingredients that each of you left behind in your very own kitchen when you left to travel here.
Unfortunately, back home I cook so eclectically and make so many varieties of dishes that now I have a bunch of different ingredients that don't fit together.
What's a girl to do? We want to get to know you through your food.
But I just want to be clear.
We're not looking for any old dish that you'd make at home.
This is your chance to prove to us that you deserve to stay here and that you deserve to keep that apron on.
Is everybody ready to make us the best dish of your lives? Yes, Chef.
Your one hour starts Now! This is it.
The very best 22.
I'm excited for this year.
Yeah, 13 states represented this year.
- Wow.
- Illinois, Jersey, Texas, Louisiana.
I love that.
I mean, that's the best part about food right now, right? The diversity of cultures and flavors regardless of what state you're from.
Whoop! Intensity.
That's me.
This is very different than being at home.
Christina, this is their first big challenge and your first big mystery box as a judge.
What do you think? I am so excited to join the search for the next MasterChef.
Back in New Orleans, Louisiana, this is stuff I always find in my fridge and that, you know, I'm comfortable with using.
I'm doing spicy wings with a side salad.
I'm going to pan sear the chicken, and then I'm going to make a spicy Cajun sauce to glaze it.
I'm just trying to get it done, trying to get the flavors right, and elevate a basic dish.
Beautiful.
- Hetal.
- Yes.
Tell me about the dish.
So, I'm making a coconut curry soup, - and I'm going to be making - No protein? No protein.
I'm actually Indian, but even further than that I'm Gujarati Indian.
It's a state I'm from.
And most Gujaratis don't eat meat.
You know the competition's fierce.
How do you think you're gonna fare when you have to go through each and every stage having to cook the most exotic proteins? Um, I'm not going to lie.
I'm going to be a little nervous just because I've never really been around it.
But I really want to surprise people.
- Good luck.
- Thank you.
I'm doing a pan-seared black cod with a purple cauliflower purée.
I'm going to roast some Brussels sprouts.
This is going to be the most beautiful plate any rocker has put on a dish.
This is my stage.
I'm here to win.
- Hey, Dan.
- Hi, chef.
- How's it going? - I'm good, how are you? Good.
So, this looks like Pate a Choux to me.
This is pâte a choux, or éclairs I'm going to do my Italian version of a savory éclair, actually.
Interesting.
I like the risk-taking.
If you can pull it off, I know we'll be impressed for sure.
Thank you.
I appreciate that, Chef.
Good luck, Dan.
- Katrina.
- Yes, Chef.
You look like you're in the zone.
- Thanks.
- What's the dish? It's a pork tenderloin schnitzel.
Right, ooh, wow.
What's in there? Um, bacon, apple cider vinegar.
Mmm.
That's delicious.
Thank you.
- You love cooking, right? - Yeah.
It's the best thing about life.
Now, why didn't you come to us five years ago? I didn't have the confidence.
- Really? - No! Are you kidding me? I didn't see myself here and this year I did.
Well, I'm glad you're here.
Stay here for a long time, will you? I will try.
Especially cooking cabbage like that, okay? - Good luck.
- Thank you.
We are coming up to the last ten minutes.
Aah! Timing is everything.
Wow, it's exciting.
Yeah, it smells awesome.
I'm so psyched by the level this year.
So, guys, we're tasting the top three dishes.
Who do you have your eye on? Katrina's braised cabbage and bacon.
Incredible.
Behind is Dan who's making savory éclairs, right? - Yeah.
- That sounds good.
Think about plating, garnishing, wiping.
Finishing touches.
Push, guys.
Speed up.
Ten.
Nine.
Eight.
Seven.
Six.
Five.
Four.
Three.
Two.
One.
And stop.
Hands in the air.
- Whoo! - Oh, I did it.
Finishing touches.
We want to see you on a plate.
Push, guys.
Oh, ho, ho.
Five.
Four.
Three.
Two.
One.
And stop.
Hands in the air.
- Whoo! - Oh, I did it.
Well done.
After observing and tasting throughout the mystery box challenge Wow.
The judges now take one final look These came out nice, huh? To determine which dishes stand out.
It was so nice to see you guys working with the ingredients that you are most familiar with.
Great-looking dishes.
But there are three dishes that we want to take an even closer look at.
This first home cook really stuck to their roots.
It was a clever interpretation of their home-cooked dish.
Please step forward Katrina.
Oh, [bleep.]
.
Oh, my gosh, I didn't expect it.
To have Gordon Ramsay saying my name.
I'm so grateful.
I'm floating up to heaven.
Katrina, describe the dish, please.
It is a pork schnitzel with a braised red cabbage with bacon and Christmas peas which is what my mom makes every Christmas.
The visual impact, it looks beautiful, and you've got finesse.
How long did you cook the bacon with the cabbage? Probably about five minutes.
Any acidity in the cabbage? Yes.
Apple cider vinegar.
It's hearty.
It's warm.
It's got charm.
It's everything we wanted to see tonight.
The pork, delicious, could be done with Okay.
However, you've got that sumptuous richness of the cabbage and the bacon, and your mum's Christmas peas.
You know, right now I feel like Father Christmas.
Just jump down the chimney.
Great job.
Thank you.
The braised cabbage is so good.
You have the perfect balance of sweet and acidity.
For me the schnitzel is delicious, but I would have loved to see more color, a little bit more breading.
That's the only thing that's sort of holding me back a little bit between, like, loving this dish - and loving this dish.
- Yep.
But, man, do I love that braised red cabbage.
- Thank you, thank you.
- Good job.
So, tell me exactly about the dish.
The inspiration behind it.
I grew up in a Slovenian-German family.
We would make schnitzel once in a while and I hope you like it.
I don't really like it.
I love it.
I think it's delicious.
I mean, it's it's so good, right? I love that you got your heritage on a plate here.
That's like cooking where you go back in time.
You know, Old World, Europe, stewing those kinds of things down and they just taste great.
- Good job - Thank you.
Next up, this dish is definitely this home cook on a plate.
It's beautifully delicious to look at, and, man, perfectly seasoned.
Please step forward Dan.
I feel incredible right now.
Of all those amazing dishes out there, I'm one of the top three and everybody's on notice here.
I came to play.
So, this is a savory take on a pâte a choux There's a creamy mushroom filling with two sauces: a deep tomato sauce and a basil pesto.
Have you done this dish before? I've never actually done it in a savory way quite like this.
So with pâte a choux, with these sort of cream puff casings, the filling inside should be creamy and fluffy.
There's nothing worse than a pâte a choux ball that's under-filled.
You either have it totally right or you have it totally wrong.
And You got 'em right.
Beautiful consistency, perfectly filled.
I'm really impressed, both on the sweet end and the savory end.
You took a risk in sort of combining those two things, and it really worked.
Man, you guys gotta watch out.
Dan.
- Where are you from? - Chicago.
- 100% Chicago Italian.
- Describe the sauce.
How did you make the sauce underneath? My mom taught me how to make red sauce, since I was little, and working with tomatoes, they can be acidic so adding a little butter to add some richness really balances it out.
Really delicious.
It's a gallant, brave, strong, thoughtful effort.
A bit too much cream for me.
However, there's heart there.
- Well done.
- Thank you very much.
Now, the next dish that we want to examine further, that home cook showed really creative thinking.
This home cook put some complex flavors on the plate.
They also showed that they had a lot of guts.
Please step forward Hetal.
What? My spices and my flavors are on point.
I want to make a huge impression on the judges and let them know, like, hey, look out for me.
Tell us what you have.
It's a coconut curry soup and I made a coconut red chili chutney on top.
And cilantro, mint, and basil oil.
Holy [bleep.]
.
That that's so good.
The flavor balance is perfect.
Sweet, spice, acidity, richness.
You're definitely batting a thousand when it comes to that flavor control.
You know, you could probably beef it up with some lentils or something else kind of with that, but good job.
Thank you so much.
Um, I'm as surprised that you got something so flavorsome with such little ingredients.
You know, the garlic comes through.
Love the shallots at the bottom.
Is this the kind of thing you would cook for your husband? Yeah, my husband loves coconut-based soups.
And he loves South Indian food and it's really typical.
Your husband's a lucky man, let me tell you.
I'd have to come home for dinner early seven nights a week for that soup.
The depth of flavor feels like it's been cooked for four hours.
Could have done with a bit more heat but a great job.
- Thank you so much.
- Thank you.
Katrina, Dan, Hetal.
Three incredible dishes.
But there can only ever be one winner.
Katrina made this beautiful schnitzel, and Dan's Italian dish was pretty and he showed skill, but I also showed skill with little to no ingredients.
I made something out of nothing.
I have to win.
The best mystery box dish.
Congratulations goes to The best mystery box dish Congratulations goes to Dan.
Great job.
Well done.
Thank you so much.
I have the number one dish today, so right now I'm riding this high.
And look who's standing on top.
But I know there's 21 other competitors right behind me and I'm going to work my butt off to make sure that I keep them behind me.
Let's go.
As the winner of the mystery box challenge, Dan is in control of the first elimination test.
Please, come over.
At the end of this challenge, at least one home cook will leave the competition.
Congratulations, Dan.
You won the very first mystery box challenge.
Your first advantage is you will not have to cook in the upcoming elimination test.
I'm sure you've noticed all these incredible desserts up here.
Wow.
This is a chef's dream.
And they all have one major thing in common.
Each and every one was created by Christina Tosi.
It's incredible.
Christina is truly one of the most revered pastry chefs anywhere in the world.
Christina, you're still in your early 30s.
Where did it all start for you? I was raised by women that love to bake.
So moms, grandmas, aunts.
And they took me under their wing.
And I loved it so much that I went to New York City and I went to culinary school and I worked my way up until I opened my own place.
So in my bakery, Milk Bar, in New York City, we make pies, we make some crazy pies, cookies, in all different flavors, and then we make these ridiculous layer cakes.
But tonight, I'm not going to ask anyone to try and make one of my crazy, difficult creations.
Instead, there's a benchmark for all bakers, something that every great American home cook should know how to make.
Apple pie.
The true American classic.
Flaky crust cradling that perfectly spiced filling.
When you get it right, it's delicious.
Dan, for your second advantage Here is a bag, and you're going to fill it up with apples.
Now, this is going to be a big, big strategic moment for you.
Are you ready to find out what you'll be facing in tonight's elimination challenge? Yes, Chef.
Tonight, you are baking Apple pie.
Holy crap.
Baking in general is a bit of a weakness for me.
But as a teacher, if my students were in this situation, I would tell them to concentrate on the positive and do their best.
Tonight I want to see your take on this classic apple pie.
Dan does not have to cook tonight.
And there's another huge advantage that Dan got back in the pantry.
We asked Dan to pick as many apples as he wanted, knowing that each apple represented salvation for a home cook.
So those who don't get an apple will have to bake, and will be staring elimination in the face.
- Come on.
- Dan It's time to make some friends and a few enemies.
Yes, Chef.
Go ahead and hand out those apples.
The decision-making is almost political to some extent.
Oh, you're the best.
I can use this advantage in a couple different ways.
Thank you.
Are they someone that I want to kind of make an ally and give them an apple and save them here? Thank you.
I saved some people because I thought they might be winning challenges in the future so that they can save me later.
Yes! Mwah! It's kind of all about building friends and building enemies.
Aaah! Oh, [bleep.]
.
Oh, baby.
But at the end of the day, it's a competition.
Everybody's an enemy at some point.
Keep your friends close and your enemies closer.
Maybe, man.
I think this is my last one.
Thank you, Dan, thank you.
Good luck, guys.
I'll be up there.
All of you with an apple head up to the safety of the balcony.
You nine will be baking tonight to avoid elimination.
And two of you will be going home.
You will all have just 90 minutes to make us an incredible apple pie.
Is everyone ready? Yes, Chef.
Your 90 minutes Starts Now.
Come on! All of my grandkids love my apple pie.
I'm super stoked about baking this pie.
I can't remember how many apple pies I've made in my lifetime.
A kazillion.
Let's go! Christina, we put you in control.
Why apple pie? There's no hiding behind anything - when you make an apple pie.
- Right, right.
You either have the basic techniques down or you don't.
So what's the A to Z of apple pie work? Apple pie starts with the crust.
You take flour, some sugar, a little salt, some sort of fat.
I like to use butter.
From there, it's all about the filling.
Making the apples, slicing them and seasoning them, getting them ready to go into the pie crust.
So the biggest mistake tonight potentially could be what? Crust too thin? The thickness, I think, will be a real struggle.
One thing I learned being a drummer, being in the music business, is when you overplay, you overdo it.
You ruin it.
So, I'm going to make a really spectacular, simple Granny Smith apple pie with a little rock and roll flair in the whipped cream.
I'm going to do a bourbon whipped cream.
I'm making my mom's apple pie.
She uses honeycrisp apples and Granny Smith apples.
I'm going to use a little mint and a little bit of fresh ginger.
I'm going to make an apple pie with a caramel walnut raisin hat.
I think the taste will be amazing.
if the judges don't love this, then they've got to then they gotta check their medication.
Hi, Veronica.
- Hi, Christina.
- Are these graham crackers? - Yes.
- So what do you have planned with the graham crackers? I bake the butter crust first, and then I bake the graham cracker crust a second time just before the other one's done.
The flavor together is amazing.
And that's what you have planned for your apple pie? I cook creatively, so I create as I go.
That's risky, but - But that's who I am.
- Okay.
Good luck.
All right, Olivia, how are you doing? Great.
- Confident? - Yes.
What about the crust? What's the top? Are you going lattice? Are you going round? What are you doing? I don't know if I'm doing a crust.
You don't know if you're doing a crust.
I don't know if I'm doing a crust yet.
Well, what did Christina request? She asked for apple pie.
Apple pie.
What does that mean? I know that it's apple pie, but I've got to do me.
Apple pie.
Mm-hmm.
I don't know if I'm doing a crust.
You don't know if you're doing a crust.
I don't know if I'm doing a crust.
Yet.
Well, what did Christina request? She asked for apple pie.
Apple pie.
What does that mean? I know that it's apple pie, but I've got to do me.
Apple pie.
Mm-hmm.
I guess, yeah, pie has a crust.
I was thinking more of a tart.
You're right.
You're right, Gordon.
Gordon's always right.
I guess I'm doing crust.
Tell me about the filling.
What you got over there? Blueberries.
Blueberry, almond, lemon zest, there's a little bit of almond extract, goat cheese.
Wow.
Goat's cheese, blueberry.
Why together on a night like tonight? I want there to be, that, like, fine line between savory and sweet.
Goat's cheese apple pie.
Yeah? Good luck.
- Mateo.
- Yes.
You're a teacher, so you should have had all kinds of students trying to butter you up with apples.
- Right? - Exactly.
Tell me about the filling.
I've added some ginger, some fresh ground cardamom, a little bit of nutmeg, a touch of cinnamon, and a little bit of lemon zest.
- It's a lot going on.
- It is.
I mean, I know you're going with the spice route, but, you know, a lot of those, as they cook down they can get really concentrated.
Did you get that right mix in there? - I think it's there.
- Good luck.
Wow.
Come on.
Let's go! Your pies should be on their way into that oven.
Graham, who's looking good? Uh, to me, Christopher.
I think, you know, he's cocky, he's whistling.
But that pie looks good.
I'm really nervous about Charlie.
Charlie, 'cause the apples are way too big.
I don't think he's rolled his pastry out even.
So, how's Sara doing? She is super confident.
Cool, calm, I mean, this one's in the bag for her.
I mean, she's almost like, working with her eyes closed.
All of you, speed up.
No, come on.
There's no single apple pie that's the same in this kitchen.
Right.
Everybody's got so many different things going on.
They're starting to come out.
Last minute.
Come on, guys.
Push.
Ten.
Nine.
Eight.
Seven.
Six.
Five.
Four.
Three.
Two.
One.
And stop.
Hands in the air.
Hands up, hands up, hands up! Well done.
That was an intense 90 minutes.
Let's start off with - Veronica! - Yes! I look at this flying saucer of clumpiness.
It's not my prettiest apple pie, but I know that the flavors are there.
Describe the dish.
Well, the dish is, uh Uh Tell me the name of the dish.
Uh, it's an apple pie.
- Yeah! - She nailed it! A very simple apple pie.
Right.
Can I borrow those glasses two seconds, please? Let's be honest.
That does not look like a simple apple pie.
Let's get that right.
Okay, and what have you got in there? It is a delicious, buttery, caramel-walnut apple pie.
Right.
You're an amazing grandmother with a big family.
How many times a month do you cook apple pie? I don't cook apple pie a lot.
I make a lot of birthday cakes.
Wow.
What have you done to the top of the pastry? I rolled into the pastry dough the graham crackers.
Okay, here's the real bizarre thing.
That pie actually tastes delicious.
Crust is delicious, caramel's tasty.
Looks a mess, but it tastes delicious.
Damn! It tastes good.
Thank you.
Oh, my gosh.
I gotta tell you, that pie is delicious.
- Thank you! - It's really good.
Thank you, thank you, thank you, thank you, thank you! You used just the right amount of sugar, just the right amount of cinnamon, just the right amount of corn starch.
I mean, it's a beautiful cross-section of pie.
You know, for me, this challenge was about, like, basic techniques.
And you clearly know how to roll out a pie crust evenly.
- Really great job.
- Thank you.
I like the cook on the apples.
Tastes ten times better than it looks.
Nice, assertive use of cinnamon.
I would definitely take another slice.
- Thank you, sir.
Thank you.
- Good job.
Right.
Next up, Christopher.
I feel very nervous because I've never made an apple pie before.
But I'm ready to prove myself.
Let's go.
I'm ready to make the judges respect me.
- Christopher.
- Chef Ramsay.
I'm not just about talking the talk.
I'm about walking the walk.
Describe your pie.
I did a maple syrup and bourbon filling, some cinnamon, pinch of nutmeg, and I put five tablespoons of cornstarch.
Five tablespoons of cornstarch.
I could build a [bleep.]
house with that.
Why five tablespoons? The corn starch I needed to thicken up the bourbon in case it didn't evaporate enough.
I didn't want a big, soupy mess, because then you'd be like, this [bleep.]
little guy, you know, he sucks, he's like, look at this I don't know.
I thought it was a good measurement.
Five tablespoons.
Yeah.
- Half a cup.
- I get it.
I don't know.
Just, just just eat it.
Five tablespoons of cornstarch.
I thought it was a good measurement.
Five tablespoons.
Yeah.
I don't know.
Just, just just eat it.
Oh, my God! Whoof.
What does it mean, that defensiveness? What is it, little chip on the shoulder? Yeah.
Been picked on a lot, you know, natural defense mechanism.
I'm listen, I'm just keeping my mouth shut.
Christopher, do you have any idea how many times I've been picked on in my life? Thick-skinned, let it bounce off.
Okay, gotcha.
- Proof's in the what? - In the food.
There you go.
All right, what kind of apples did you use? I used Granny Smith.
I figure Grandma can't be wrong.
- You're funny.
- Why? You're just funny, I mean, you've got a great sense of humor, and you light up the room, but I just wanted you to relax.
'Cause that is delicious.
Thanks.
At least I did something right.
Apples, delicious.
Pastry cooked beautifully.
Color, amazing.
It's definitely, definitely up there.
- Good job.
- Thanks, Chef, appreciate it.
- Love it.
- Really appreciate that.
Thank you so much, really.
That means the world to me.
Good job.
- Good job, Chris.
- Good work, Chris.
The next apple pie that we'd like to taste belongs to Olivia.
On a scale of one to hate-this-pie, I hate this pie.
I'm so angry.
It's not what I wanted it to be.
If someone gave me the option to shave my head or serve you this pie right now, I would shave my head.
So you're not proud of it? - No.
- What is it? It's a goat cheese, apple, and blueberry pie flavored with lemon and almonds.
The lemon-blueberry kind of works with the apple.
Really, really tasty.
The goat cheese, I'd totally nix.
With a pie, it just does not belong.
It's just weird.
You get that weird, goat-y, farm kind of flavor in there, and you don't know what's going on.
So, huge miss.
I love the polka dot top.
From a flavor standpoint, goat cheese is such a poignant flavor.
I think another cheese like a ricotta or a mascarpone could have been nice instead.
I think you were going in the right direction from an inspiration standpoint, but definitely not a success.
Ugh.
Right.
Next up, Derrick.
Let's go.
- Derrick.
- Yes, chef.
Describe your pie.
I did a Granny Smith apple pie.
I did put a little orange zest in there for some fragrance, a little brown sugar in the filling to give a little caramelization.
I did a butter crust with a lattice top.
Kept it simple.
Delicious.
Fragrant, texture of the apples nicely done.
Pastry, crispy, flaky, melting in the mouth.
The thing you're missing is just more apples.
- Noted.
- Stephen! I mixed several types of apples and I put a little mascarpone cheese here and caramel and a little crab apple garnish.
I love the balance of flavor that you tossed the apples with.
What? Pastry crust nice and flaky and delicate.
The problem with any pastry crust, no matter how delicate and flaky, if you don't bake it long enough, it still tastes wrong.
All right, the next apple pie that we would like to taste, Charlie.
I got Grandma's apple pie with Granny Smith apples on it.
Looking at it, it looks kind of like the pie that you would steal out of someone's windowsill.
Rustic, but with a lot of charm.
The filling, good.
The crust, great.
But the technique isn't there.
I know you can do better, though.
- Thanks.
- Thank you.
- Good job Charlie.
- All right, Charlie! Next up, Mateo, please.
Right.
Describe the pie, please.
We have here a ginger cardamom apple pie with a salted bourbon caramel glaze.
Ugh.
Oh! It's just disintegrating.
Look how thick the apples are.
So, the apples are way too thick and you've got the pastry that is way, way, way, way too thin to sustain the weight of the apples.
So you've gone all fancy with the trellising and the caramel, but the content is the pie filling, and mainly those apples.
Damn! The spice, like the ginger, for me, is just a little too much.
I taste more ginger, more of that cardamom, before I taste anything else.
It seems to be all about everything except for the apples.
This one really doesn't make the grade.
The next apple pie we want to try belongs to Sara.
Damn, that's a big pie, Sara.
Walk me through exactly what's going on here.
Back in Wisconsin, we have all kinds of apple orchards, and every fall, this is the hot ticket item.
The caramel pecan apple pie.
There's apples with a good amount of cinnamon, and some toasted pecans, and then on the top we have some caramel sauce as well as some glazed pecans.
It's like a slice of autumn.
You know, you could be blindfolded and taste it and you know what it's like outside.
The color, the sheen, the flavor, texture.
It's it's textbook.
It's uh, it's delicious.
Good job.
Thank you.
- Nicely done, Sara.
- Yeah! Last up, Brianna.
- Hi, Brianna.
- Hello.
What have you got for me? I made a apple pie with a little bit of ginger, cinnamon, nutmeg, sugar, brown sugar, and mint.
Okay.
First of all, I want to commend you for your lattice work.
It's beautiful.
However It's very, very watery.
I thought I'd put them in the oven fast enough but apparently I didn't.
It is literally like apple soup.
It feels like you've just sort of crashed to the bottom.
It's very, very watery.
It is literally like apple soup.
When I'm making apple pie at home, if I'm worried about my apples sort of bleeding out too much liquid, I'll toss them in the corn starch before I toss them in the sugar and the spices and stuff like that.
The apples are nice and tart but sort of lacking real depth of flavor.
The liquid makes it hard to eat.
Two are going home.
I hope one of them is not you.
- Thank you.
- Thank you.
My pie wasn't the best.
It might have been a little bit soupy, but my flavors were there and I have hope these simple mistakes aren't enough to send me home.
That was your first taste of an elimination test.
There was one stand-out apple pie.
This home cook really baked with confidence.
Congratulations Christopher.
I feel so excited right now.
I'm the champ.
I'm the pie king.
I believe everyone now sees the dedication I have and the skill sets I have.
- Good job.
- Thank you.
I proved to everyone that I can deliver.
Now for the bad news.
The three worst pies of the night, please come and join us down front.
Brianna.
The second disappointment Mateo.
And Olivia.
Bad news is that two of you three home cooks will be going home.
Please step forward Mateo.
You are a high school teacher and your summer break has come early.
It's time to take the apron off and put it back on your station.
Thank you, Mateo.
Thank you for the opportunity.
All right, Mateo.
I am proud of what I've done.
I have come further than tens of thousands of people who've tried to be here.
So I have nothing to be ashamed of.
And just because I'm leaving early doesn't mean I'm going to stop.
I'm going to continue to cook, just never an apple pie.
And, Brianna, your pie was clumsy.
Just not your best performance.
Olivia, you cook in a confused manner because you had the basic set-up for success, but then you blended it with goat's cheese.
That didn't work.
There's very little separating both your apple pies.
Olivia, step forward.
Olivia, you are going Back to the bench.
Say goodnight to Brianna.
I'm so grateful that I have another opportunity to continue on and cook again in the MasterChef kitchen.
I literally want to like, run back up and give each of the judges a hug.
Brianna, you cook with heart.
You cook with passion.
But tonight, that was not your best performance.
Continue cooking.
And keep that head up high, please.
Take your apron off and say goodnight.
Thank you.
Leaving here today, it's bittersweet.
I'm sad that I went so soon, but it's okay, you know.
I get to go see my kids.
I get to go work on starting my actual career.
I have a lot of passion.
I love to cook.
I know I'm going to succeed in the culinary world.
Kick ass, guys.
Next time on MasterChef Are you ready for the ride of your lives? It's the first team challenge of the season.
Here are our guests! This is going to be insane.
And the top 20 - Let's go! - Come on, come on, come on! Are in for an emotional roller coaster.
Stop! That is ice-cold and raw.
Right now, this is dangerous.
But for some home cooks, the ride comes to an end Oh, my God.
In the dreaded pressure test.
What in the [bleep.]
is that?