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Dessert

Cream Raspberry Pie

A pastry pie filled with raspberries and topped with a creamy custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cream Raspberry Pie

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pie

  1. Preheat the oven to 400°F (200°C).

  2. Line a pie dish with puff pastry and fill it with raspberries, sweetened generously.

  3. Cover with a pastry crust, leaving the edges unpinched, and rub the edge of the lower crust with butter to prevent sticking.

  4. Bake in the preheated oven until golden.

Make the cream

  1. While baking, heat 1 cup of milk with a pinch of baking soda.

  2. In a small bowl, mix 1 tablespoon of cornstarch with a little cold milk, then stir it into the heated milk along with 1 tablespoon of sugar.

  3. Cook for 3 minutes, then remove from heat and beat in the frothed egg whites.

  4. Whip the mixture until creamy and let it cool.

Assemble and serve

  1. Once the pie is baked, lift the top crust and pour in the cream mixture.

  2. Replace the crust and let it cool before serving.

  3. Sift additional sugar on top 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Eggs
Egg whites are beaten into the hot custard, adding structure and a light, airy texture.
Cornstarch
Thickens the milk mixture as it heats, giving the cream a set, spoonable body.
Milk
Forms the base of the cream, providing moisture and a smooth, creamy texture.
Raspberries
Provide tart fruit flavor and moisture that fills the pie.
Sugar
Sweetens the raspberries and the cream, balancing the raspberries' tartness.

The step that matters

Beating in the egg whites. Egg whites added to a hot mixture can scramble or stay lumpy if the mixture is too hot or added too quickly. Stirring steadily while adding them keeps the cream smooth and evenly set.

“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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