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Dessert

Fresh Raspberry Pie

A fruit pie with raspberries, sugar, flour, butter, and a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fresh Raspberry Pie

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Line a pie pan with the pie crust.

Fill and top

  1. In a bowl, mix raspberries, sugar, and flour together.

  2. Pour the fruit mixture into the pie crust.

  3. Dot the top with butter.

  4. Create a lattice top with narrow strips of pastry.

Bake and serve

  1. Bake for 8 to 10 minutes.

  2. Reduce the heat to 350°F (175°C) and bake until done.

  3. Serve with a generous spoonful of whipped cream.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

What each ingredient does

Raspberries
Provide the main filling, adding moisture, tartness and fruity flavor.
Sugar
Adds sweetness and balances the sharp flavor of the raspberries.
Flour
Thickens the juices released by the fruit so the filling holds together when sliced.
Butter
Adds richness and a rounded flavor to the fruit filling.
Pie crust
Forms the structure that holds the filling and browns in the oven.

The step that matters

Bake until the filling thickens. Flour only thickens the fruit juices once the filling is hot enough for its starch to swell. Pulling the pie too early can leave a runny filling that spills when cut.

“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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