Showstopper challenge: one large, beautifully decorated free-form pie, sweet or savory, shaped and baked without tins. Time allowed: 3 hours 30 minutes. Gabe made a near life-size sausage dog shaped free-form pie in hot water crust, filled with Lincolnshire sausage meat, dried apricots and sage, served with gravy. Gabe: "Everyone's peeling, weighing or grinding an infinite amount of pepper. I should have asked for a pestle and mortar, but too late now." Gabe: "My pie is a Lincolnshire sausage dog pie, not made with sausage dogs. It's going to look like my sausage dog." Gabe (asked about yesterday's burnt hot water crust): "My hot water crust was burnt, but yesterday it was quite thin. So this will be slightly thicker." Gabe: "190. About 45 minutes." Gabe: "You want it to be as malleable as possible and that comes with the heat." Gabe: "I made my sausage dog shape." Gabe: "Got to make sure that the pastry isn't burnt, but the filling is cooked. The back side's fine. It's the head that's the issue." Gabe: "Board's ready, gravy's ready. Everything's set. It's just whether or not the temperature's there." Gabe (presenting): "So it's a hot water crust filled with a Lincolnshire sausage and dried apricot."