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Hungarian Apple Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Walnut and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hungarian Apple Pie

Ingredients

Directions

  1. In a teacup, mix hot water with the piece of lard until melted.

  2. Cool the mixture by adding cold water, then add the egg and mix thoroughly.

  3. On a clean surface, place the flour and stir in the water and egg mixture until fully combined.

  4. Knead the dough until it no longer sticks to the surface.

  5. Pound the dough by throwing it onto the board repeatedly for 10-15 minutes until it is full of air bubbles.

  6. Cover the dough with a heated bowl and let it rise for 30 minutes.

  7. Sprinkle flour on a large table and place the dough in the center.

  8. Roll out the dough with a rolling pin until it is larger than a dinner plate.

  9. Gently pull the edges of the dough to stretch it thinner than paper, allowing it to hang over the sides of the table.

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.

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. Walnut + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Walnut + eggtop 23% of all pairs
    Smell alikemoderate
    Cooked together6,037 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Swap the walnut

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

  1. Almondfits better
  2. Milletfits better
  3. Macadamia nutfits better
  4. Walnutthe original

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

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