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Dessert

Peach Pie

A pastry pie filled with sliced peaches, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 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.

Prepare

  1. Preheat the oven to 400°F (200°C).

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

  3. Add a layer of sliced peaches on top.

Bake

  1. Cover with more puff pastry and bake until light brown.

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

  3. Bake again until golden brown.

Serve

  1. Serve warm with sweetened cream, if desired.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Peach + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. 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

What each ingredient does

Puff pastry
Forms the flaky, layered crust that holds the peaches and bakes crisp.
Peaches
Supply moisture, sweetness and fruity flavor to the filling.
Butter
Adds richness and helps the pastry brown.

The step that matters

Bake the first pastry layer until light brown. Partial baking sets and browns the bottom crust before the second layer of wet peaches goes in. This helps the pastry stay crisp and flaky rather than soggy.

Swap the peach

How well each one fits the dish's main ingredients (butter, cream):

  1. Strawberryfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Peachthe original

Fit is the average pairing score against butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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