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 ↓
Pie Plant 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.
Prepare the filling
Place the pie plant in a granite pan and cover with cold water.
Heat to boiling, then drain off the water.
In a bowl, mix the pie plant with sugar and flour.
Assemble and bake
Line a pie plate with the bottom crust, add the pie plant mixture, and cover with the top crust.
Make slashes in the top crust for steam to escape.
Bake at 350°F (175°C) until the crust is a delicate brown.
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.
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pie plant
- Provides the tart fruit filling that forms the body of the pie.
- Sugar
- Sweetens the tart pie plant and helps balance its acidity.
- Flour
- Thickens the juices released by the pie plant so the filling sets rather than running.
- Pie crust
- Encloses the filling and browns in the oven to form the structure of the pie.
The step that matters
Make slashes in the top crust. Cuts in the top crust let steam escape during baking. Without them, trapped steam can build pressure, lift or split the crust, and make the filling pool unevenly.
“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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