Gureant Pie

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. Flour + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Sugar + flourtop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

3. Milk + lemontop 15% of all pairs
   Smell alikemoderate
   Cooked together19,053 recipes

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

4. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Currant + milktop 16% of all pairs
   Smell alikelow
   Cooked together5,475 recipes

   Shared aroma: isoamyl acetate (banana, pear).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Currants

Provide the main fruit flavor and tartness that define the filling.

Sugar

Sweetens the filling and balances the tartness of the currants.

Flour

Thickens the egg and currant mixture so it sets rather than running.

Eggs

Add richness and help the filling set when baked.

Lard

Adds fat to the crust, making it tender and flaky.

The step that matters

Swap the currant

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

1. Vanillafits better
2. Raisinfits better
3. Figfits better
4. Currantthe original

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