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Pear Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pear and cream work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pear 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.

  1. Preheat the oven to 350°F (175°C).

  2. Fill a pre-baked deep pie crust with cooked pears.

  3. Bake in the oven for 10 minutes.

  4. Allow to cool, then top with whipped cream before serving.

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. Pear + creamtop 27% of all pairs
    Smell alikelow
    Cooked together404 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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