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Dessert

Cherry Pie

A fruit pie made with cherries, sugar, flour, and pastry crust.

From an old cookbook · modernised transcription
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Cherry Pie

Ingredients

Directions

Prepare the filling

  1. Pit the cherries, saving all the juice.

  2. In a bowl, mix the cherries with sugar and flour until well combined.

Fill and bake

  1. Fill a pie plate lined with pastry with the cherry mixture.

  2. Cover with the upper crust and bake.

Make the pastry

  1. For the pastry, mix lard and flour thoroughly.

  2. Add enough water to make a smooth dough.

  3. Roll the dough thin and refrigerate overnight for best results.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Cherries
Provide the main filling, along with their juice, which becomes part of the pie's sauce.
Sugar
Sweetens the filling and balances the tartness of the cherries.
Flour
Thickens the cherry juices so the filling sets instead of running out when sliced.
Lard
Coats the flour particles to keep the crust tender and flaky.

The step that matters

Add enough water to make a smooth dough. Adding too much water develops gluten and makes the crust tough, while too little leaves it crumbly and hard to roll. Mixing only until the dough holds together keeps it tender.

“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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