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Dessert

Peach Pie

A peach pie with a rich crust, baked after simmering peaches in water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 the peaches

  1. Rub the peaches but do not peel them.

  2. Place the peaches in a stew pan and add enough water to cover them.

  3. Add sugar to taste and boil until the peaches are soft.

Assemble and bake

  1. Transfer the peaches to a pudding dish and pour over the boiling water.

  2. Cover with a rich pie crust that is 1 inch thick.

  3. Bake in a 400°F (200°C) oven until golden.

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 main fruit filling, softened by boiling to become tender and flavorful.
Sugar
Adds sweetness and balances the tartness of the peaches.
Rich pie crust
Forms the topping that bakes to a golden, crisp layer over the fruit.

The step that matters

Bake until golden. The crust needs enough oven heat to brown and set fully. Underbaking leaves it pale and doughy, while the fruit underneath stays wet and loose.

“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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