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Dessert

Pieplant Pie

A pie made with sugar, flour, and finely cut pieplant, baked with a bottom and top crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Pieplant Pie

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Mix sugar and flour together.

  2. Sprinkle the mixture over the bottom crust.

  3. Add the finely cut pieplant on top.

  4. Sprinkle the same amount of sugar and flour over the pieplant.

  5. Cover with the top crust.

Bake

  1. Bake for 45 minutes in a 300°F (150°C) oven.

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. Sugar + flourtop 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

Pieplant
Provides the tart filling that forms the body of the pie.
Sugar
Sweetens the pieplant and helps soften its tartness during baking.
Flour
Thickens the juices released by the pieplant so the filling sets rather than running.

The step that matters

Sprinkling the sugar and flour over the pieplant. Pieplant releases a lot of liquid as it bakes. The flour absorbs and thickens those juices, and the sugar draws out moisture, so the mixture needs to be evenly distributed to keep the filling from becoming watery in some spots and stiff in others.

“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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