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Dessert

Cranberry Pie

A pie filled with fresh cranberries, sugar, water, and flour, baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Cranberry 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 filling

  1. Split each cranberry in half with a sharp knife until you have 2 cups.

  2. Place cranberries in a bowl. Add sugar, water, and flour; stir to combine.

Assemble and bake

  1. Pour the mixture into the pie crust.

  2. Cover with a top crust and bake 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).

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 that forms the pie's filling and flavor.
White sugar
Sweetens the tart cranberries and helps create a thick, glossy filling.
Flour
Thickens the cranberry juices so the filling sets rather than running.

The step that matters

Stirring in the flour. Sifted flour must be evenly distributed through the juicy cranberries and sugar. Clumps can leave pockets of raw starch, and uneven thickening makes the filling runny in some spots and pasty in others.

“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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