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Dessert

Pastey of Graham Flour

A fruit pie made with Graham flour dough and sweet cream, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Pastey of Graham Flour

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the Graham flour, sweet cream, and salt until combined.

  3. Roll out the dough and place half in a pie dish.

Assemble and bake

  1. Add a layer of fruit on top of the dough.

  2. Cover with the remaining dough and seal the edges.

  3. Bake in the preheated oven until golden brown.

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. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Graham flour
Forms the dough base and gives the crust its nutty, wholesome texture.
Sweet cream
Adds moisture and fat so the dough binds and stays tender.
Fruit
Provides the filling, supplying moisture and the main flavour of the pie.

The step that matters

Seal the edges. A tight seal keeps the juices from the fruit inside during baking, so the filling sets rather than leaking out and making the bottom crust soggy.

“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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