Why it works: Almond and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,245 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓
Sour Cherry Pie with Almond Flavoring
Ingredients
Directions
Prepare
Preheat oven to 400°F.
Prepare double pie crust for an 8-inch pie.
Mix together cherries, cornstarch, almond extract and red food coloring.
Pour into the prepared pie crust.
Dot with butter or margarine.
Assemble and bake
Top with pie crust.
Crimp and seal.
Cut slits in top of pie crust.
Bake for 40 to 60 minutes or until light brown; the filling will be bubbling through the slits when done.
Nutrition, whole recipe (rough)
Counts 4 of 7 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Almond | 1 almond (1.2g) | 7 |
| Pie Crust | not in our table | 0 |
| Pie | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Almond + buttertop 11% of all pairsSmell alikemoderateCooked together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pitted red sour cherries
- Provide the fruit filling, with tart flavor and juice that thickens as it bakes.
- Cornstarch
- Thickens the cherry juices so the filling sets into a sliceable texture when cooled.
- Double pie crust
- Forms the structure that holds the filling and browns in the oven.
- Butter or margarine
- Adds fat and richness to the filling and crust as it melts over the cherries.
The step that matters
Bake until the filling bubbles through the slits. Cornstarch only thickens fully when the cherry juices reach a boil. Pulling the pie early can leave a runny filling, so look for bubbling through the slits rather than relying on time alone.
“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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