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Blueberry Cherry Pie

"A very yummy pie, made with fresh blueberries and fresh cherries."

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Why it works: Sugar and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 30,777 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

1 - 9 inch pie

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sugar + cinnamontop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Cinnamon + lemontop 5% of all pairs
    Aroma overlapstrong
    Mentioned together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Flour + cinnamontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together16,954 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cinnamon + buttertop 8% of all pairs
    Aroma overlapstrong
    Mentioned together17,781 recipes

    Shared aroma: anethole (sweet, anise).

Sugar and cinnamon share little aroma chemistry, yet 30,777 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (sugar, flour, cinnamon, butter):

  1. Vanillabetter flavor fit
  2. Raisinbetter flavor fit
  3. Figbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against sugar, flour, cinnamon, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).