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Dessert

Boiled Cider Pie

A pie filled with a mixture of eggs, sugar, boiled cider, and butter, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and walnut are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 6,832 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Boiled Cider 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

Make the filling

  1. In a bowl, beat the eggs and mix in the sugar and boiled cider.

  2. Add the butter and mix until well combined.

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

Bake

  1. Bake for 30-40 minutes or until the crust is 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. Butter + walnuttop 15% of all pairs
    Smell alikemoderate
    Cooked together6,832 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Cider + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together1,012 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Beaten eggs set the filling and give it body as it bakes.
Sugar
Adds sweetness and helps the filling bake to a set, smooth texture.
Boiled cider
Provides concentrated apple flavour and acidity to the filling.
Butter
Adds richness and fat that makes the filling taste rounder.
Pie crusts
Enclose the filling and brown in the oven to form the outer shell.

The step that matters

Baking until the crust is golden brown. Baking for the full 30-40 minutes lets the egg-based filling set. Pulling it early can leave the centre runny, while the golden crust signals that the pie is well browned.

Swap the walnut

How well each one fits the dish's main ingredients (egg, sugar, cider, butter):

  1. Almondfits better
  2. Pecansfits better
  3. Walnutthe original
  4. Peasfits about as well

Fit is the average pairing score against egg, sugar, cider, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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