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Dessert

Raspberry Pie

A pie with a crust, sugar‑flour base, raspberries, baked, topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Pie

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Line a pie tin with the pie crust.

  2. Mix sugar and flour in a bowl.

  3. Spread the sugar‑flour mixture evenly in the pie tin.

  4. Fill the tin with raspberries.

Bake and finish

  1. Bake at 300°F (150°C) until done.

  2. Let the pie cool, then spread with whipped 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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the main fruit flavour and juice that fills the pie.
Sugar
Adds sweetness and balances the tartness of the raspberries.
Flour
Thickens the raspberry juices as the pie bakes so they hold together when cut.
Pie crust
Forms the base that holds the filling in the tin.

The step that matters

Bake at 300°F (150°C) until done. Flour only thickens the juices once it is heated through. If the pie is pulled too early, the filling stays runny and may soak the crust.

“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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