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Dessert

Cranberry Pie

A pie made with cranberries, lemon juice, sugar, and pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cranberry 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.

Prepare

  1. Pick and wash the cranberries in several waters.

  2. Combine cranberries with lemon juice and sugar in a dish.

Bake and serve

  1. Cover with puff pastry or short crust pastry.

  2. Bake at 350°F (175°C) for 45 minutes.

  3. If using short crust, remove from oven 5 minutes before done, ice it, then return to oven until finished.

  4. Serve cold.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Cranberries
Provide the tart fruit base and most of the filling's bulk.
Lemon juice
Adds acidity that sharpens the cranberry flavour and keeps it bright.
Sugar
Sweetens and balances the sharp tartness of the cranberries and lemon.
Puff pastry or short crust pastry
Forms the top crust, adding structure and a crisp, browned finish.

“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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