Name: Green Currant Pie
Ingredients: one pint green currants washed clean; two heaping table-spoons sugar; two table-spoons currant jelly; four heaping table-spoons sugar; two table- spoons cold water

Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Green Currant Pie

Ingredients

one pint green currants washed clean
two heaping table-spoons sugar
two table-spoons currant jelly
four heaping table-spoons sugar
two table- spoons cold water

Directions

Assemble the pie

Line an inch pie dish with good pie crust.
Sprinkle over the bottom two heaping tablespoons sugar and two tablespoons flour (or one tablespoon corn starch), mixed.
Pour in one pint green currants washed clean, and two tablespoons currant jelly.
Sprinkle with four heaping tablespoons sugar, and add two tablespoons cold water.

Bake

Cover and bake fifteen or twenty minutes.

Nutrition, whole recipe (rough)

111Calories

1 gProtein

0 gFat

29 gCarbs

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Currant	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.

By Sterrett, Laura C. 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.

Currant + sugartop 26% of all pairs

Smell alikelow

Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 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

Green currants: Provide the tart fruit that forms the main filling and flavour.
Sugar: Adds sweetness and softens the tartness of the currants.
Currant jelly: Adds concentrated currant flavour and pectin that helps the juices thicken.
Flour (in the method): Thickens the juices released by the currants as the pie heats.

The step that matters

Layering the thickener under the currants. Flour or corn starch mixed with sugar and spread on the bottom thickens the juices as they heat. Starch swells only when hot, so the pie must bake long enough for the filling to set rather than run out.

“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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Green Currant Pie