Name: Peach Pie
Ingredients: Peaches; Sugar; 3 Peach kernels, chopped fine; Water; Pie crust

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.

Fill the pie

Peel, stone, and slice the peaches.
Line a pie plate with crust and place the peaches inside.
Sprinkle sugar over the peaches based on their sweetness.
Add 3 chopped peach kernels to the pie.
Pour in a little water.

Top and bake

Cover with an upper crust or create a lattice with strips of dough.
Bake at 400°F (200°C) 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.

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 flavor and juices that thicken and set into the filling.
Sugar: Adds sweetness and balances the tartness of the peaches.
Pie crust: Holds the filling in shape and browns in the oven.

“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.