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Dessert

Raspberry Cream Pie

A pie filled with a mixture of raspberries, sugar, cream, flour, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Raspberry Cream Pie

Ingredients

Directions

Make the filling

  1. Scald the flour and water together.

  2. In a bowl, mix sugar, raspberries, cream, and the scalded flour mixture.

  3. Add the eggs and butter, mixing well.

Bake

  1. Pour into a pie crust and bake until 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Eggs
Set the filling as they cook, giving the custard structure and body.
Flour
Thickens the filling once scalded, giving it body and a smooth texture.
Butter
Adds fat for richness and a smoother, silkier mouthfeel.
Cream
Adds fat and moisture, making the filling rich and tender.
Sugar
Sweetens the filling and helps balance the tartness of the raspberries.
Raspberries
Provide the main fruit flavour and acidity, along with moisture.

The step that matters

Bake until set. Eggs firm up as they heat, so underbaking leaves the filling runny, while overbaking can make it curdle or weep. Baking until just set gives a smooth, sliceable filling.

“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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