Why it works: Sugar and flour 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 ↓
Ripe Currant 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.
Prepare the filling
Preheat the oven to 350°F (175°C).
In a bowl, mix the mashed currants, sugar, water, and flour with the yolks of the eggs.
Pour the mixture into a pie crust.
Top and bake
Beat the egg whites until stiff, then fold in the powdered sugar.
Spread the meringue over the top of the pie.
Bake until the meringue is browned.
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.
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Currant + eggtop 26% of all pairsSmell alikelowCooked together8,734 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Currant + flourtop 26% of all pairsSmell alikelowCooked together8,077 recipes
Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Currants
- Provide the main fruit body and tart flavour of the filling.
- Sugar
- Sweetens the filling and helps thicken it as it bakes.
- Flour
- Thickens the currant juices so the filling sets rather than running.
- Eggs
- Yolks thicken the filling; whites whip into the meringue topping.
- Powdered sugar
- Stabilises the whipped egg whites and sweetens the meringue.
The step that matters
Beating the egg whites until stiff. Egg whites must be whipped until they hold firm peaks, because their trapped air forms the meringue's structure. Under-whipped whites collapse and weep, while folding too vigorously deflates them.
Swap the currant
How well each one fits the dish's main ingredients (sugar, flour, egg):
- Raisinfits better
- Vanillafits better
- Lemonfits better
- Currantthe original
Fit is the average pairing score against sugar, flour, egg. 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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