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Dessert

Raspberry and Currant Pie

A fruit pie made with raspberries and currants layered in a crust and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry and Currant 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 the filling

  1. Layer raspberries in the bottom of a deep pie tin.

  2. Add a layer of red currants on top of the raspberries.

  3. Continue layering raspberries and currants until the dish is full.

  4. Sprinkle ½ cup sugar over the top.

  5. Sprinkle ¼ cup water over the top.

Assemble and bake

  1. Place a thin layer of pie crust around the edge.

  2. Cover with a top crust.

  3. Brush the top crust with a little water.

  4. Sprinkle the top crust with granulated sugar.

  5. Bake at 350°F (175°C) for 30 minutes, watching to prevent burning.

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. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Red or black raspberries
Provide the main fruit flavour and juice that forms the filling.
Red currants
Add tart acidity that balances the sweetness of the sugar.
Sugar
Sweetens the filling and helps draw out juice from the fruit.
Pie crust
Encloses the fruit and forms the structure that holds the filling.

The step that matters

Covering and sealing the crust. The thin edge layer and top crust must seal well, or juice from the fruit can escape and boil over during baking, leaving the filling dry and the crust soggy.

“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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