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Dessert

Cranberry Pie

A pie filled with cranberries, flour, sugar, and water, baked in a double crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sugar 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

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

  2. In a bowl, mix the flour with the sugar.

  3. Add the cranberries and water to the mixture and stir well.

Assemble and bake

  1. Pour the filling into one pie crust and cover with the second crust.

  2. Bake in the preheated oven until the crust is 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. Flour + sugartop 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 most of the bulk of the filling.
Sugar
Sweetens the filling and balances the tartness of the cranberries.
Flour
Thickens the filling as it heats, so the juices set rather than running.
Water
Adds moisture that cooks with the cranberries to form the filling.
Pie crusts
Hold the filling in and brown in the oven.

The step that matters

Bake in the preheated oven until the crust is golden.. The flour only thickens the filling once it is fully heated through, so a pie pulled early may have a runny filling. Golden crust is a visual sign the bake has progressed far enough.

“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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