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Dried Apple Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Dried Apple 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.

  1. Cook the dried apples until well done, then mash them through a sieve.

  2. Mix in the beaten egg yolks, butter, and a few drops of lemon extract.

  3. Pour the mixture into a pie crust and bake at 350°F (175°C) until set.

  4. Beat the egg whites until stiff and spread over the top of the pie.

  5. Return the pie to the oven to brown the meringue slightly.

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. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Swap the apple

How well each one fits the dish's main ingredients (egg, butter, lemon):

  1. Orangefits better
  2. Raspberryfits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against egg, butter, lemon. Candidates are from the same food group and used in at least 100 recipes.

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