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Dessert

Cream Raspberry Pie

A pie made with raspberries, puff pastry, and a creamy custard topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cream Raspberry Pie

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pie

  1. Preheat the oven to 400°F (200°C).

  2. Line a pie dish with puff pastry and fill it with raspberries, sweetened to taste.

  3. Cover with pastry, but do not press it down at the edges.

  4. Rub the edge of the lower crust to prevent sticking.

  5. Bake in the preheated oven until the crust is golden.

Make the cream

  1. While baking, heat ⅓ cup milk with a pinch of baking soda.

  2. Mix the cornflour with a little cold milk to form a smooth paste, then stir it into the heated milk.

  3. Add the white sugar and cook for three minutes, stirring constantly.

  4. Pour the mixture into a small bowl and fold in the whipped egg whites until creamy.

Finish and serve

  1. Once the pie is baked, lift the top crust and pour in the cream mixture.

  2. Replace the crust and let it cool.

  3. Sprinkle a little sugar on top 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Raspberries
Provide the main fruit flavour and moisture that fills the pie.
Cornflour
Thickens the milk mixture into a smooth, sliceable cream.
Whites of 2 eggs
Whipped egg whites add air and lightness to the cream.
Milk
Forms the liquid base of the cream that the cornflour thickens.
Puff paste
Forms a flaky, golden crust that encloses the filling.

The step that matters

Folding in the egg whites. Egg whites hold air only when whipped and folded gently into a warm mixture; overmixing or letting the cream get too hot can deflate the foam and make the filling dense.

“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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