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Dessert

Currant and Raspberry

A fruit pie made with currants, raspberries, sugar, and a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Currant and Raspberry

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

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

  2. Line a pie dish with the pie crust.

Fill and top

  1. In a bowl, mix the sugar with the currants and raspberries.

  2. Pour the fruit mixture into the lined dish.

  3. Cut strips from the remaining pie crust and lay them across the top.

Bake

  1. Bake for 25-30 minutes until the crust is golden.

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 + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sugar
Sweetens the fruit and draws out juice that forms the filling.
Currants
Add tart acidity and a sharp flavour that balances the sweetness.
Raspberries
Add fruity aroma and soft, juicy texture to the filling.
Pie crust
Forms the structure that holds the filling and browns in 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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