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Dessert

Cranberry and Raisin Pie

A fruit pie made with cranberries, raisins, sugar, and water, baked in a double crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cranberry and Raisin 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

  1. Preheat the oven to 350°F (175°C).

Assemble the pie

  1. In a bowl, combine cranberries, chopped raisins, sugar, and water.

  2. Sprinkle a little flour over the berry mixture.

  3. Pour the mixture into one pie crust.

  4. Cover with the second pie crust and seal the edges.

Bake

  1. Bake until the crust is golden brown.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  3. 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

Cranberries
Provide the tart fruit flavour and most of the filling's bulk and juice.
Raisins
Add concentrated sweetness and chewy texture, and release moisture into the filling.
Sugar
Sweetens the filling and draws juice out of the fruit, forming a syrup.
Flour
Thickens the juices released by the fruit so the filling sets rather than running.

The step that matters

Seal the edges of the top crust. Fruit and sugar release a lot of liquid as they heat. A tight seal keeps that syrup inside the pie, so the filling thickens 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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