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Raised Pie Paste

A fruit pie with a raised puff pastry crust, baked at 300°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sugar 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 ↓

Raised Pie Paste

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Boil the lard in water.

  2. Pour the hot mixture into the flour and mix well.

  3. Knead into a stiff dough and shape it, reserving some for the top crust.

Fill the pie

  1. Line a deep dish with puff paste and place an upside-down teacup in the center.

  2. Layer the fruit and sugar in the dish.

Bake

  1. Cover with the top crust, make a small hole in the center, and bake in a slow oven at 300°F (150°C) for one hour.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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

Lard
Melts into the hot water to make the dough tender and short.
Flour
Forms the starch and gluten structure that holds the crust's shape.
Fresh or canned fruits
Supplies the juices and flavor that fill the pie.
Sugar
Sweetens the fruit and balances its tartness.

The step that matters

Pour the hot mixture into the flour and mix well.. Hot liquid fat and water must be mixed thoroughly into the flour so the starch hydrates evenly. Unmixed pockets stay dry or greasy and make the dough crumble or tear when shaped.

“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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