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Raised Pie

A pie made with meat pie dough and a bran filling, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Raised Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the case

  1. Roll out the dough to ½ inch thick and cut out the base.

  2. Prick the base with a fork to prevent blistering and set aside on a baking pan.

  3. Prepare an oval bottom, wash it with egg, and place it in the center of the base.

  4. Roll out more dough to ½ inch thick in a narrow strip long enough to wrap around the oval bottom.

  5. Cut the strip straight and even, 1 inch wide.

  6. Wet the ends and lower edge of the strip.

  7. Wrap the strip around the oval piece on the base.

Fill and bake

  1. Fill the case with bran, leaving ½ inch from the top.

  2. Cover with a thin layer of dough with a small hole in the center.

  3. Wash the outside of the dough with egg.

  4. Bake in a 350°F (175°C) oven until brown.

Finish

  1. Once cooled, cut out the top.

  2. Turn out the bran.

  3. The raised pie is ready for filling.

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. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Dough
Forms the structure of the raised case that holds the bran during baking.
Egg
Washed over the surfaces to promote browning and a glossy finish on the baked crust.
Bran
Forms the filling that is packed into the case and shaped by it.

The step that matters

Prick the base with a fork. Pricking lets steam escape from the dough as it bakes, which prevents blistering and bubbling of the base.

“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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