Why it works: Cream and sugar 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 Pot-pie
Ingredients
Directions
Prepare
Line a deep dish with cream crust.
Pare nice ripe peaches, leaving them whole, and put them in the dish.
Make the filling
Take a pint of cream and three tablespoonfuls of sugar, and stir well together.
Pour this over the peaches.
Dredge in a little flour.
Top and bake
Put on a top crust and pinch down well to keep the juice from escaping.
Bake thoroughly so that the peaches may be well cooked.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Peaches (in the method)
- Form the fruit filling, releasing juice and sweetness as they cook.
- Cream
- Adds richness and a smooth, creamy body to the filling.
- Sugar
- Sweetens the filling and balances the tartness of the fruit.
- Flour (in the method)
- Thickens the juices so the filling holds together instead of running out.
The step that matters
Pinch the top crust down well. Fruit juices bubble up and escape through any gap in the seal. A firm, closed edge keeps the juice in the pie and helps it set properly.
“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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