RangerWickett said:They say baking is a science.
There's truth to this. In cooking, you can fiddle with proportions all you want. Baking is chemistry, and if you fiddle with certain proportions, all you get is a mess.
I vote for pizza pie, btw.

RangerWickett said:They say baking is a science.
grimwell said:If anyone is really interested in the "baking = science" track I strongly recommend On Food and Cooking by Harold McGee. This book takes the kitchen on with a labratory approach. The result of reading it is that you don't just learn what happens, but you understand why. It's very crunchy, but low on recipes... a great read and worth every penny!
I also prefer my apple pie gooey with the apples cut up in little pieces or in really thin slices rather than the traditional thick slices.RangerWickett said:Thing is, I'm not a huge apple pie fan. The apple pies I like have really small pieces of apple, and much more of the goo (I believe that's the technical term for it). I don't like chomping into massive slices of apple in my pies.
But of the fruit pies, I suppose I like apple best. I'm glad so far no one has suggested peach cobbler. Uff da.
Aurora said:I also prefer my apple pie gooey with the apples cut up in little pieces or in really thin slices rather than the traditional thick slices.