Skip to main content
Main

Apple and Onion Pie

A pie made with apples, onions, a hard‑boiled egg, butter, pepper, and salt.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 3 ingredients
Jump to recipe ↓

Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apple and Onion Pie

Ingredients

Directions

Prepare the filling

  1. Peel and cut up the apples and onions.

  2. Stew gently with a little water until nearly tender.

  3. Season with pepper and salt to taste, then add butter.

  4. Turn the mixture into a small pie dish.

Assemble and bake

  1. Quarter the hard-boiled egg and place the pieces on the mixture.

  2. Cover with a crust made from paste.

  3. Bake the pie for 1/2 hour.

Nutrition, whole recipe (rough)

84Calories
6 gProtein
5 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Apples (in the method)
Break down into a soft, sweet base that forms the body of the filling.
Onions (in the method)
Add savoury depth that balances the sweetness of the apples.
Butter (in the method)
Adds richness and a smooth mouthfeel to the stewed filling.
Hard-boiled egg
Adds firm, mild protein pieces that hold their shape within the soft filling.

The step that matters

Stew gently until nearly tender. Cooking the apples and onions gently with only a little water softens them without scorching. Stopping at nearly tender lets them finish softening in the oven without turning mushy.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes