Name: Swiss Apple Pudding
Ingredients: rich pastry dough; sliced apples; sugar; water

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Swiss Apple Pudding

Oven, in the book's wordsA moderate oven

Ingredients

rich pastry dough
sliced apples
sugar
water

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Line a deep dish with rich pastry dough.
Add a layer of sliced apples and sprinkle with sugar.
Repeat layers of apples and sugar until the dish is full.
Cover the top with crust, leaving a large opening in the center.
Pour in 1 to 2 tablespoons of water.

Bake

Bake in a moderate oven at 350°F (175°C) 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.

Photo for illustrative purposes only · Contact us to use it

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.

Apple + sugartop 18% of all pairs

Smell alikelow

Cooked together16,478 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rich pastry dough: Forms the crust that encloses the apples and holds the juices in the dish.
Sliced apples: Provide the main filling, softening as they bake and releasing their juices.
Sugar: Sweetens the apples and helps them caramelize lightly at the edges during baking.

“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.