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Dessert

Cranberry Pie

A pie filled with cranberries, sugar, water, and flour baked in a crust.

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 ↓

Cranberry 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 the filling

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

  2. Split each cranberry with a sharp knife and place them in a bowl.

  3. Add the sugar, water, and flour to the cranberries and stir well.

Assemble and bake

  1. Pour the mixture into the pie crust.

  2. Cover with an upper crust and bake in the oven until golden.

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. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

  3. Coffee + flourtop 23% of all pairs
    Smell alikelow
    Cooked together2,141 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

Cranberries
Provide the tart fruit flavour and the bulk of the pie filling.
Sugar
Adds sweetness and balances the cranberries' sharp tartness.
Flour
Thickens the juices released by the cranberries as the pie bakes.

The step that matters

Stir the flour evenly into the cranberries. Flour clumps easily and leaves dry pockets if not dispersed well through the fruit and sugar. Even mixing lets it absorb the released juices and thicken the filling uniformly, so the slices hold together when cut.

“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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