Skip to main content
Dessert

Cranberry Pie

A fruit pie with cranberries, sugar, water, and flour filling baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Cranberry 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 the filling

  1. Chop the cranberries with a sharp knife.

  2. In a bowl, combine the chopped cranberries, sugar, water, and flour.

  3. Stir the mixture until well combined.

Bake

  1. Pour the filling into a pie crust.

  2. Bake in a slow oven at 300°F (150°C) until set.

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 + 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 flavour and pectin that helps the filling set.
Sugar
Sweetens the filling and balances the cranberries' sharp acidity.
Flour
Thickens the filling as its starch swells and gelatinises in the heat.

The step that matters

Bake until set. Flour starch thickens as the filling heats, and cranberry pectin firms as it cools. Pulling the pie too early leaves a runny filling that will not hold a slice.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes