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Dessert

Jelly Pie

A baked pie made with jelly, egg yolks, butter, sugar, and topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Jelly 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 the filling

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

  2. In a bowl, mix the jelly, egg yolks, butter, and sugar until well combined.

  3. Pour the mixture into a lined pie pan.

Bake and top

  1. Bake until the filling is set and resembles jelly.

  2. Remove from the oven and spread the meringue made from the egg whites on top.

  3. Brown the meringue in the oven before serving.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Jelly
Provides the fruity sweetness and acidity that flavour the filling and help it set.
Egg yolks
Thicken the filling as they set, giving it a soft, custard-like body.
Butter
Adds fat for richness and a smoother, more tender texture in the filling.
Sugar
Sweetens the filling and helps give the meringue stability and browning.
Egg whites
Whip into a meringue that forms a light topping and browns in the oven.

The step that matters

Bake the filling until just set. Egg yolks thicken as they heat, so underbaking leaves the filling runny while overbaking makes it firm, grainy, or weeping.

“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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