Name: Cream Peach Pie
Ingredients: pie pastry; sliced fresh or canned peaches; powdered sugar; sweetened whipped cream

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 ↓

Cream Peach Pie

Ingredients

pie pastry
sliced fresh or canned peaches
powdered sugar
sweetened whipped cream

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.

Line a pie pan with pastry and trim the edges.
Prick the pastry with a fork and bake at 400°F (200°C) until golden brown.
Fill the baked crust with sliced peaches.
Sprinkle with powdered sugar.
Top with sweetened whipped cream.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Peach + sugartop 17% of all pairs

Smell alikelow

Cooked together2,308 recipes

Shared aroma: beta-damascenone (apple, rose).
Peach + creamtop 25% of all pairs

Smell alikelow

Cooked together721 recipes

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