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Dessert

Cranberry Pie

A pie filled with cranberries, eggs, sugar, and water baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cranberry Pie

fills two pies

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.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. In a bowl, beat together the eggs and sugar until well combined.

  2. Add the chopped cranberries and water to the egg mixture and stir well.

  3. Pour the filling into pie crusts to fill two pies.

Bake and finish

  1. Top with a crust or frosting as desired.

  2. Bake until the crust is golden and the filling is set.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Cranberries
Provide the tart flavour and fruit body that the sweet filling is built around.
Eggs
Set when heated, giving the filling its structure and a sliceable texture.
Sugar
Sweetens the filling and balances the cranberries' tartness.

The step that matters

Bake until the filling is set. Egg proteins set as the filling heats, so underbaking leaves it runny and overbaking can make it weep, crack or turn rubbery. Check for a firm centre rather than relying only on colour.

“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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