Name: Currant Pie
Ingredients: 2 tablespoons water; flour for crust; currants

Why it works: Flour and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Currant Pie

Ingredients

2 tablespoons water
flour for crust
currants

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

Mix flour with enough water to form a dough.
Roll out the dough to make two crusts.

Assemble and bake

Fill one crust with currants.
Cover with the second crust.
Bake at 400°F (200°C) for 15 to 20 minutes.

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.

Flour + curranttop 26% of all pairs

Smell alikelow

Cooked together8,077 recipes

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

What each ingredient does

Flour: Forms the dough structure that holds the crust together and sets when baked.
Currants: Provide the sweet, tart fruit filling inside the pie.

“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.