The Science Behind Apple Pie

"Science Builds a Better Pie"

In the New York Times article, "Science Builds a Better Pie," biophysicist Amy Rowat details how science can help improve the classic apple pie. One heavy influencer on the pie's success is its crust's gluten structure, while it is necessary to form the pie, a gluten structure that is too extensive may toughen the crust, and no baker wants a rock-hard crust. Additionally, serving the pie at too high a temperature is a mistake, as molecules resting at a higher temps flow more rapidly; this causes a runny filling. Rowat also mention the importance or "pie geometry" and implementing "thickening molecules" to counteract any leaking liquids from the apples. When I make an apple pie again, I will consider all of Rowat's advice on building a better pie.