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Dessert

Cranberry Pie

A fruit pie made with cranberries, sugar, water, flour, and pie 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 with a sharp knife until you have 2 cups.

  2. In a bowl, combine cranberries, sugar, water, and flour; stir well.

Assemble and bake

  1. Pour the mixture into the pie crust.

  2. Cover with an upper crust and bake at 350°F (175°C) until golden.

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 flavor and body of the filling, with natural pectin that helps it set.
Sugar
Sweetens the filling and balances the sharp tartness of the cranberries.
Flour
Thickens the juices released by the cranberries so the filling holds together when sliced.

The step that matters

Stir the flour in well. Flour must be evenly dispersed among the sugar and cranberries before baking. Dry clumps stay raw and leave pockets of pasty texture, while an even mix lets the juices thicken uniformly as the pie bakes.

“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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