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Dessert

Dried Apricot

A pie filled with softened dried apricots sweetened with sugar and encased in plain pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Dried Apricot

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Wash and pick over the dried apricots.

  2. Put the apricots in a pan.

  3. Add a little water.

  4. Cook until soft.

  5. Sweeten by stirring in the sugar.

  6. Let cool.

Assemble and bake

  1. Line a pie pan with plain pie crust.

  2. Fill the crust with the apricot mixture.

  3. Cover with a top crust.

  4. Bake in a 400°F (200°C) oven until light brown.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 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

Dried apricots
Provide the main fruit flavor and, once softened, the body of the filling.
Sugar
Adds sweetness and balances the tartness of the cooked apricots.
Plain pie crust
Forms the structure that holds the filling and browns in the oven.

The step that matters

Cook until soft. The apricots must soften fully before filling, because firm pieces stay tough and the filling can be uneven. Adding the sugar after cooking, as the record directs, keeps the fruit from toughening early.

“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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