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Dessert

Apricot Pie

A fruit pie filled with apricots, sugar, and apricot kernels, topped with a light crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apricot Pie

Oven, in the book's wordsA moderate oven

Ingredients

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 the pie

  1. Pare, stone, and halve the apricots.

  2. Place them in a pie dish, piling them high in the center.

  3. Strew a little sifted sugar and a few blanched and chopped apricot kernels over the apricots.

  4. Cover with a good light crust.

Bake

  1. 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.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Apricots
Form the filling and supply the fruit flavor and juices that moisten the pie.
Sifted sugar
Adds sweetness and helps draw out juice from the fruit as it bakes.
Apricot kernels
Add a subtle almond-like aroma to the fruit filling.
Pie crust
Encloses the fruit and forms the structure that holds the filling while it bakes.

“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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