Why it works: Apple and brandy are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,291 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Marlborough 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Make the filling
Grate the apples and combine them with sugar, melted butter, eggs, lemon juice, and lemon rind in a mixing bowl.
If using, add brandy or wine to the mixture.
Bake
Pour the mixture into a pie dish and bake without a top crust for about 30-40 minutes or until set.
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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Apple + brandytop 11% of all pairsSmell alikemoderateCooked together1,291 recipes
Shared aroma: beta-damascenone (apple, rose).
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Apple + lemontop 14% of all pairsSmell alikemoderateCooked together7,551 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Apple + buttertop 14% of all pairsSmell alikemoderateCooked together8,706 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + brandytop 15% of all pairsSmell alikemoderateCooked together5,127 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the filling into a custard-like texture as they cook.
- Apples
- Provide the bulk of the filling and its fruity flavour and moisture.
- Sugar
- Adds sweetness and helps the filling brown lightly as it bakes.
- Melted butter
- Adds richness and fat, giving the filling a smoother texture.
- Lemon
- Adds acidity and brightness that balance the sweetness.
The step that matters
Bake until just set. Eggs set as they heat, so pulling the pie too late can leave the filling dry and curdled, while pulling it too early leaves it loose. Checking for a firm centre at the end of the range helps.
Swap the lemon
How well each one fits the dish's main ingredients (apple, sugar, butter, egg, brandy):
- Vanillafits better
- Apricotfits better
- Pearfits better
- Lemonthe original
Fit is the average pairing score against apple, sugar, butter, egg, brandy. 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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