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Peach Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peach and cream work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 721 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. 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.

  1. Butter a deep pie plate and line it with puff pastry.

  2. Add a layer of sliced peaches and cover with more puff pastry.

  3. Bake at 400°F (200°C) until light brown.

  4. Remove from the oven, add another layer of peaches, and cover again with puff pastry.

  5. Bake again at 400°F (200°C) until light brown.

  6. Serve warm with sweetened cream or enjoy plain.

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 + creamtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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