Name: Grape Pie
Ingredients: Grapes; Sugar; Flour; Pie crust

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Grape Pie

Ingredients

Grapes
Sugar
Flour
Pie crust

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.

Remove the pulps from the skins of the grapes into one dish and place the skins in another.
Simmer the pulp gently to soften it, then rub it through a colander to separate it from the seeds.
Combine the skins and pulp together for use in pies or canning.
Line a pie dish with crust, fill it with the grape mixture, and sprinkle sugar over it to taste.
Cover with another layer of crust, seal the edges, cut a slit in the center for steam to escape, and bake at 400°F (200°C) for 20 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.

Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Grape + flourtop 22% of all pairs

Smell alikelow

Cooked together4,482 recipes

Shared aroma: isobutyraldehyde (malty, green).
Grape + sugartop 23% of all pairs

Smell alikelow

Cooked together7,490 recipes

Shared aroma: beta-damascenone (apple, rose).