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 ↓
Raspberry 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
Preheat the oven to 350°F (175°C).
Line a pie dish with the crust.
Look over the raspberries and remove any damaged ones.
Fill and bake
Fill the crust with the raspberries.
Sprinkle the sugar over the berries.
Sprinkle a little flour on top.
Bake until the crust is golden and the filling is bubbly.
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.
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked 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
- Raspberries
- Provide the main fruit flavor and the bulk of the filling.
- Sugar
- Adds sweetness and helps draw out juice from the berries.
- Flour
- Thickens the juices from the berries as the filling bakes.
The step that matters
Sprinkle the flour over the berries. Flour is what thickens the juice released by the raspberries as they heat. Too little, or unevenly spread, leaves a runny filling or pockets of raw flour.
“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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