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Boiled Cider Pie

A sweet pie filled with a mixture of sugar, boiled cider, water, egg, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Boiled Cider Pie

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.

Make the filling

  1. In a bowl, mix together the sugar, boiled cider, water, egg, and flour until well combined.

  2. Pour the mixture into one of the pie crusts.

Assemble and bake

  1. Cover with the second pie crust and seal the edges.

  2. Bake in a preheated oven at 350°F (175°C) 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Sugar + cidertop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cider + flourtop 29% of all pairs
    Smell alikelow
    Cooked together812 recipes

    Shared aroma: isobutyraldehyde (malty, 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

What each ingredient does

Boiled cider
Adds concentrated apple flavor and sweetness, with tangy acidity that balances the sugar.
Egg
Binds the filling and helps it set as it bakes.
Flour
Thickens the liquid filling so it holds its shape when cut.
Sugar
Sweetens the filling and helps the crust brown through caramelization.

The step that matters

Sealing the edges. A poorly sealed top crust lets the filling leak and bubble out during baking, leaving the pie underfilled and making the edges burn on the pan. Pressing the crusts firmly together keeps the juices inside while the filling 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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