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Dessert

Currant Pie

A fruit pie made with ripe currants and sugar, topped with white sugar.

From an old cookbook · modernised transcription
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Currant 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

  1. Preheat the oven to 350°F (175°C).

  2. Mix the currants with the sugar in a bowl.

Assemble and bake

  1. Place the mixture between the top and bottom pie crusts.

  2. Bake until the crust is golden brown.

Finish and serve

  1. Sprinkle white sugar over the top and let it cool 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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 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

Currants
Provide the tart fruit filling that gives the pie its main flavor and juicy body.
Sugar
Sweetens the currants and helps draw out juice to form the filling.
Pie crust
Encloses the fruit filling and browns in the oven to form the structure.

“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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