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Dessert

Tutti Frutti Pie

A fruit pie with peaches, pears, plums, bananas, grapes, raisins, sugar, and butter.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Rhubarb and lemon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 546 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Tutti Frutti Pie

Ingredients

Directions

Prepare the pastry and fruit

  1. Line a deep dish with short pastry crust.

  2. Add pared and halved peaches, pears, plums, sliced bananas, and pitted grapes, with a layer of sugar between the fruit and one tablespoon of butter cut into bits.

  3. Bake until the fruit is tender.

  4. When cool, cover with a meringue.

  5. Brown delicately in a moderate oven.

Make the rhubarb filling

  1. Line two pie-plates with rich pastry.

  2. Boil one quart of rhubarb with one and one-half cups of water, and two and one-half cups of sugar for fifteen minutes.

  3. Remove from the fire and add the well-beaten yolks of four eggs.

  4. Mix raisins, tgg, sugar, lemon juice and grated rind.

  5. Allow to stand an hour or more.

  6. Bake with two crusts.

Nutrition, whole recipe (rough)

303Calories
8 gProtein
17 gFat
33 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Rhubarbnot in our table0
Waternot 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.

By Landmarks Club. 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. See the original page.

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. Rhubarb + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together546 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Raisin + rhubarbtop 9% of all pairs
    Smell alikemoderate
    Cooked together47 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  4. Raisin + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together3,742 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Eggs
Yolks thicken the filling and add richness as they set with heat.
Sugar
Sweetens the fruit and helps draw out juices while the fruit cooks.
Rhubarb
Provides tart acidity that balances the sweetness of the filling.
Raisins
Add chewy texture and concentrated sweetness to the filling.
Butter
Adds fat and richness to the fruit layer.

The step that matters

Add the egg yolks off the heat. Adding well-beaten yolks to a boiling mixture can scramble them. Removing the pan from the fire first lets the yolks thicken the filling gently and evenly.

Swap the rhubarb

How well each one fits the dish's main ingredients (raisin, sugar, butter, lemon, egg):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Capersfits about as well
  4. Rhubarbthe original

Fit is the average pairing score against raisin, sugar, butter, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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