Everyone loves apple pies, especially Carl Sagan.
Ok, that may not be true, but I love them (at long as they’re gluten free…). But how do you go about making the perfect pie?
Over at the New York Times, Amy Rowat explains the science behind the pie, and how to use this knowledge to create a better apple pie. She explains about colour composition, crust chemistry, flakiness, steam vents, temperature, geometry, apple slice structure, thickening molecules, and fat chunks.
It’s interesting to read up on just how much science is actually involved in cooking. Armed with this knowledge, baking becomes a breeze!
Just remember, if you wish to make an apple pie from scratch, you must first invent the universe. Onwards!