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Dessert

Raspberry Pie

A fruit pie made with raspberries, sugar, butter, flour, and hot water.

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 Pie

Ingredients

Directions

Prepare

  1. Wash and drain the raspberries.

  2. Prepare a pie crust.

  3. Mix the flour and sugar together.

Fill and bake

  1. Add the flour and sugar mixture to the raspberries and stir.

  2. Pour the mixture into the pie crust.

  3. Add the butter and hot water on top.

  4. Cover with a top crust and bake.

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 flavor and the juicy body of the filling.
White sugar
Sweetens the filling and helps draw out and balance the berries' tartness.
Flour
Starch that thickens the released berry juices so the filling sets when baked.
Butter
Adds fat for richness and a rounder, buttery flavor in the filling.

The step that matters

Add the flour and sugar mixture to the raspberries and stir.. Flour thickens juice only when its starch is spread evenly through the fruit. Stirring thoroughly prevents dry pockets of flour and uneven, lumpy thickening.

“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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