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Dessert

Cranberry-raisin Pie

A fruit pie filled with cranberries, raisins, sugar, and water, baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cranberry-raisin 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.

Fill the pie

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

  2. In a bowl, mix together the cranberries, raisins, sugar, salt, and water.

  3. Pour the mixture into a pie plate lined with crust.

  4. Sprinkle a little flour over the top.

Bake and finish

  1. Bake until the filling is bubbly and the crust is golden.

  2. Optionally, top with meringue 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. 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 flavour that balances the sugar.
Raisins
Add chewy texture and concentrated sweetness.
Sugar
Sweetens the filling and helps bind its moisture.
Flour
Sprinkled on top, it helps thicken the juices as the pie bakes.

The step that matters

Bake until the filling is bubbly. Bubbling shows the filling has reached a boil, so the flour and fruit juices have thickened. A golden crust shows the base has cooked through. Pulling the pie early leaves a runny filling and a pale, soggy bottom crust.

“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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