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 Pif
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
Scatter sugar over the peaches in a medium-sized pie.
Wet the edges of the crust to prevent juice from escaping.
Preheat the oven to 400°F (200°C).
Bake
Bake the pie until you see juice bubbling through the openings in the crust.
Leave the pie in the oven with the door open for 5 minutes after noticing the bubbles.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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 filling, along with juice that thickens as the pie bakes.
- Sugar
- Sweetens the filling and draws out juice from the peaches.
- Pie crust
- Forms the structure that holds the filling and contains the juices.
The step that matters
Bake until juice bubbles through the openings. Bubbling shows the filling has reached a simmer, so the juices have thickened enough to hold their shape. Pulling the pie early leaves a runny filling that soaks the crust and spills when cut.
“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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