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Dessert

Peach Pie

A fruit pie made with peaches, sugar, and optional cornstarch, baked in a crust and topped with whipped cream or meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Peach Pie

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the filling

  1. Cook the peaches in a pot until tender.

  2. Sweeten the peaches to taste, adding cornstarch if they are too juicy.

Assemble and top

  1. Place the cooked peaches in a baked pie crust.

  2. Top with whipped cream or meringue.

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

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

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

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

  3. Peach + creamtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

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

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

What each ingredient does

Peaches
Main fruit that supplies the filling's flavor and juice, softening as they cook.
Sugar
Adds sweetness and balances the tartness of the cooked fruit.
Cornstarch
Thickens the peach juices as they heat so the filling holds its shape.
Baked pie crust
Holds the cooked peach filling in a firm, sliceable base.

The step that matters

Thicken the juices with cornstarch. Cornstarch only thickens fully when the juices are heated enough. Adding it to juicy peaches and stopping early leaves a runny filling that soaks the crust.

Swap the peach

How well each one fits the dish's main ingredients (sugar, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Peachthe original

Fit is the average pairing score against sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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