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Dessert

Huckleberry Pie

A pie filled with huckleberries, vinegar, and sugar, baked between two crusts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Huckleberry Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, combine huckleberries, vinegar, and sugar.

  3. Sprinkle the mixture with flour.

Assemble and bake

  1. Place the huckleberry mixture between two pie crusts.

  2. Bake until the crust is golden and the filling is bubbly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Vinegar + flourtop 27% of all pairs
    Smell alikemoderate
    Cooked together8,652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Huckleberries
Make up the bulk of the filling and supply its fruity flavor and juice.
Vinegar
Adds acidity that brightens the fruit and balances the sweetness.
Sugar
Sweetens the filling and helps draw out and hold the fruit's juices.
Flour
Thickens the fruit juices as the filling heats and bubbles.
Pie crusts
Enclose the filling and provide the structure and golden browning of the pie.

The step that matters

Bake until the filling is bubbly. Flour thickens juices only when the filling gets hot enough to bubble. A pie pulled out early can stay runny and soak the crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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