Apple Pie with Vodka Crust

The Science of Pie – May 19, 2013 Judge’s Favorite Pie Qiaoyi Wu, Qinqin Chen, Michelle Cheng (Team Aπ3) Seeking to perfect pie crust texture, team Aπ3 experimented with different liquids that may impede the formation of gluten protein networks. Gluten gives structure and stability to pie dough, but can also make pie dough dense and tough … Continue reading →

Shortbread Apple Pie

The Science of Pie – May 19, 2013 Best Overall Pie Alia Welsh (Team Sablé) This solo effort explored the vast parameter space of pie, studying the effect of fat content and temperature on the texture of the shortbread crust, as well as the effect of pH on the browning of the streusel topping. The … Continue reading →