Skip to main content
Dessert

Cranberry Pie

A pie made with cranberries, sugar, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cranberry Pie

Ingredients

Directions

Make the cranberry filling

  1. Wash and measure the cranberries.

  2. In a porcelain saucepan, combine cranberries and cold water; boil for 15 minutes, stirring constantly.

  3. Measure the cooked cranberries; mix with sugar and cook for 2 more minutes.

  4. Remove from heat and let cool.

Assemble the pie

  1. Butter the pie plates and line them with puff pastry.

  2. Fill the pastry with the cranberry mixture.

  3. Cut some puff pastry into narrow strips and lay them in a crisscross pattern over the top of the pie.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 flavor and, as they cook, the thick body of the filling.
White granulated sugar
Sweetens the tart cranberries and helps thicken the filling as it cooks.
Puff pastry
Forms the flaky crust and crisscross top that hold the filling in.

The step that matters

Cooling the cranberry mixture before filling. Adding hot filling to raw puff pastry can melt the butter layers before baking, reducing flakiness and making the crust soggy. Letting the mixture cool first keeps the pastry layers intact.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes