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Dessert

Plum Pie

A fruit pie made with plums, sugar, and pie crust, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Plum 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. Cut the plums in half and remove the stones.

  2. Line your pie plates with the pie crust.

Assemble

  1. Layer the plums in the pie crust and sprinkle with sugar.

  2. Roll out more pie crust to cover the pies.

  3. Make a small opening in the center of the lid for steam to escape.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until golden brown.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Plums
Provide the fruit filling that gives the pie its bulk and flavor.
Sugar
Sweetens the plums and draws out juice that helps form the filling.
Pie crust
Forms the structure that holds the filling and browns in the oven.

The step that matters

Make a small opening in the center of the lid. Steam builds up as the plums cook. Without a vent, pressure can force juice out and make the crust soggy or split.

“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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