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Dessert

Peach Pie

A fruit pie made with peaches, sugar, cornstarch, and optional meringue topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Peach Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Bake the pie crust until golden.

Make the filling

  1. Halve the peaches and place them in a saucepan.

  2. Add sugar and enough water to make a little syrup, then heat until the peaches are warmed through.

  3. Remove the peaches and stir cornstarch into the syrup until thickened.

Assemble and bake

  1. Place the peaches back in the pie crust, pour the syrup over them, and top with meringue if desired.

  2. Bake in the oven until the meringue is browned.

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. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches
Provide the fruit and main flavour of the filling.
Sugar
Sweetens the syrup and balances the tartness of the fruit.
Cornstarch
Thickens the syrup so it holds its shape when sliced.
Meringue
Forms a light topping that browns in the oven.

The step that matters

Thickening the syrup. Cornstarch only thickens when the syrup is heated to a simmer and stirred. Stirring it in off the heat or undercooking it leaves a runny filling that soaks into the crust.

“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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