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Dessert

Huckleberry Pie

A pie made with huckleberries, flour, sugar, and pie crusts, baked and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Huckleberry Pie

Ingredients

Directions

Prepare the berries

  1. Select pie tins and fill them with berries to determine quantity needed.

  2. Wash the berries.

  3. Remove stems.

  4. Drain without drying.

Assemble the pies

  1. Dust flour in the bottom of each pie dish.

  2. Line the pie dish with pie crust.

  3. Drain the berries again.

  4. Sift flour over the berries until each berry is coated.

  5. Add 1 scant cup of sugar to the berries.

  6. Mix well.

  7. Pour the berry mixture into the pie plates.

  8. Cover with an upper crust.

  9. Press the edges together to prevent juice from escaping.

Bake and serve

  1. Bake for 1 hour.

  2. Serve cold with sugar sifted on top.

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. Flour + sugartop 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

Huckleberries
Provide the main fruit filling, supplying flavor and juice that the pie is built around.
Flour
Sifted over the berries to coat them and help thicken the juices as the pie bakes.
Sugar
Sweetens the filling and draws moisture out of the berries to form a syrup.
Pie crusts
Form the base and top that enclose the filling and hold the juices in while baking.

The step that matters

Press the edges together. A tight seal keeps the juices from escaping during baking, so the filling stays thick and the crust stays moist instead of leaking into the oven.

“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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