Name: Apple Pie
Ingredients: apples; sugar; water; butter (size of a walnut); pastry

Why it works: Apple and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 8,706 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Apple Pie

Ingredients

Directions

Prepare the apples

Pare, core, and quarter the apples.
Place the apples in a deep dish.

Make the syrup

Boil the cores and parings in sugar and water.
Strain off the liquid and mix it with the pastry.
Add a bit of fresh butter to the mixture.

Bake and serve

Cover the dish with the pastry and bake it.
Serve with custard or cream.

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.

Apple + buttertop 14% of all pairs

Smell alikemoderate

Cooked together8,706 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter + walnuttop 15% of all pairs

Smell alikemoderate

Cooked together6,832 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Apple + walnuttop 15% of all pairs

Smell alikemoderate

Cooked together1,051 recipes

Shared aroma: 2,4-decadienal (seaweed).
Sugar + buttertop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).
Apple + sugartop 18% of all pairs

Smell alikelow

Cooked together16,478 recipes

Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Apples: Form the bulk of the filling and give the pie its body and fruit flavor.
Sugar: Adds sweetness and helps build the flavored syrup from the cores and parings.
Butter: Adds fat for richness and a smooth, rounded flavor to the filling.
Pastry: Encloses the filling and bakes to a golden, crisp crust.