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Dessert

Raspberry and Currant Pie

A fruit pie made with raspberries and currants, sugar, water, and a double crust.

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 pie

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

  2. Add a layer of cleaned and stemmed red currants.

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

  4. Sprinkle ½ cup sugar and ¼ cup water over the top.

  5. Place a thin layer of pie crust around the edge, then cover with a top crust.

  6. Brush the top crust with a little water and sprinkle with granulated sugar.

Bake

  1. 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 bulk of the filling, softening into juice as they bake.
Red currants
Add tart acidity that balances the sweetness and brightens the raspberry flavour.
Sugar
Sweetens the filling and draws out juice from the berries, helping form a syrup.
Pie crust
Forms the edible case and top that holds the juicy filling in during baking.

The step that matters

Watching the bake. Sugar and fruit juices can scorch on the exposed crust edges and top before the filling is fully bubbling, so the pie needs checking during baking to prevent burning.

“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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