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Dessert

Raspberry Pie

A fruit pie with raspberries, sugar, flour, butter, baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raspberry 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.

Assemble

  1. Line a pie pan with the crust.

  2. Fill the crust with ripe raspberries.

  3. Sprinkle sugar over the berries, adjusting to their sweetness.

  4. Dredge flour and add small bits of butter on top.

Close and bake

  1. Wet the edge of the crust, place the upper crust on, and pinch the edges together.

  2. Prick holes in the upper crust to allow air to escape.

  3. Bake at 350°F (175°C) for 30 minutes.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 filling, supplying fruit flavour, moisture and tartness that the sugar balances.
Sugar
Sweetens the berries and helps draw out juice that thickens into the filling.
Flour
Absorbs the berry juices as they cook, thickening the filling so it holds its shape when sliced.
Butter
Adds richness and fat to the filling, softening the tart berry flavour.

The step that matters

Sprinkle sugar, adjusting to sweetness. Berries vary in sweetness and tartness, so tasting them first prevents a filling that is too sour or too sweet. Sugar also draws out juice, which the flour must thicken.

“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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