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Dessert

To Make a Cherry Pie

A fruit pie made with cherries, sugar, and optional red currants, baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and red currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

To Make a Cherry Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Prepare a pie crust and place it in a pie dish.

Assemble and bake

  1. Sprinkle sugar at the bottom of the crust.

  2. Add the cherries and top with more sugar.

  3. If desired, add red currants.

  4. Cover with a pie crust lid.

  5. Bake for 30-40 minutes until the crust is 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 + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Cherries
Provide the main fruit filling, with tart flavour and juice that thickens as the pie bakes.
Sugar
Adds sweetness and draws juice from the cherries to form a syrup.
Pie crust
Holds the filling in the dish and browns to a golden finish in the oven.

The step that matters

Baking until golden brown. The filling needs to bubble through so its juices thicken and set. Pulling the pie too early can leave a runny filling, while the crust colour alone does not show the filling is done.

“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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