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Dessert

Raspberry Pies, with Covers

A fruit pie made with raspberries, sugar, butter, flour, and a double crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raspberry Pies, with Covers

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. Cover a pie plate with the pie crust.

  3. Fill the crust with raspberries.

  4. Add sugar, butter, and flour to the raspberries.

  5. Cover the pie with another crust and cut a slit in the center.

Bake and serve

  1. Bake gently until the pie is fully cooked.

  2. Let the pie stand for a few minutes after baking before serving.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Raspberries
Provide the main fruit filling, supplying flavor, color, and moisture that cooks into the pie.
Sugar
Adds sweetness and helps draw moisture from the berries to form the filling.
Flour
Thickens the juices released by the raspberries so the filling sets rather than running.
Butter
Adds richness and fat, contributing flavor and a tender mouthfeel to the filling.
Pie crust
Forms the structure that holds the filling and browns in the oven.

The step that matters

Bake gently until fully cooked. Raspberries release a lot of liquid, and the flour needs sustained heat to gelatinize and thicken it. Underbaking leaves a runny filling and a soggy bottom crust, while overly high heat can scorch the top before the center sets.

“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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