ニューヨーク・タイムズのインスタグラム(nytimes) - 7月21日 01時41分

Never say no to prize-winning pie. This maple #blueberrypie, with its generous amount of fruit and sweetness from maple syrup, won the blueberry-division prize in the 2017 National Pie Championships. A few little tricks raise it above others like it. One is the crust. It has a touch of cinnamon and maple sugar, and uses cider vinegar with just a little shortening for structure. The second is the filling. Paul Arguin — the epidemiologist who won the prize — cooks it in a sous-vide machine, which keeps the berries whole but tender. For the top crust, he borrows an idea from cake makers who work with fondant. For Paul, making a pie is all about precision. “For a competition pie, I want it perfectly toothsome and not falling apart and tasting fresh,” he said. @rikkisnyder took this photo of this award-winning maple-scented treasure while on #nytassignment for @nytfood.

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