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Dessert

Prize-winning Cherry Pie

A fruit pie with cherries, grenadine syrup, almond extract, and a double crust pastry.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Prize-winning Cherry Pie

Oven400°F
Time55 minutes

Ingredients

Directions

Make the cherry filling

  1. Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps.

  2. Stir grenadine syrup into sugar mixture.

  3. Cook over medium heat until smooth, stirring constantly.

  4. Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice.

  5. Add almond extract and butter, stirring until butter melts; cool.

Assemble the pie

  1. Roll out half of pastry to ⅛‑inch thickness on a lightly floured surface.

  2. Place in a 9‑inch deep‑dish pie plate; trim off excess pastry along edges.

  3. Pour cooled cherry mixture into pastry shell.

  4. Roll remaining pastry to ⅛‑inch thickness; transfer to top of pie.

  5. Trim off excess pastry along edges. Fold edges under and flute.

  6. Cut slits in top crust for steam to escape.

  7. Brush top of pastry shell lightly with milk.

Bake and serve

  1. Bake at 400°F for 55 minutes or until golden brown.

  2. Cool pie before serving.

Nutrition, whole recipe (rough)

849Calories
23 gProtein
22 gFat
142 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Cherry1 cup (138g)87
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Salt1 tsp (6g)0
Syrupnot in our table0
Pastrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cornstarch
Thickens the cherry juices into a glossy, sliceable filling as it cooks.
Sugar
Sweetens the filling and helps soften and balance the tart cherry flavour.
Frozen cherries
Provide the main fruit flavour and the liquid that the cornstarch thickens.
Butter or margarine
Adds richness and a smooth mouthfeel to the cooled filling.
Double crust pastry
Forms the structure that holds the filling and browns in the oven.

The step that matters

Cook the filling until thickened and transparent. Cornstarch only thickens fully when the mixture reaches a simmer and is held there briefly. Undercooked starch leaves the filling runny and cloudy, so it will not set when the pie is cooled and sliced.

“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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