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Dessert

From Fresh Apples, Peaches, and Pears

A pie made with apples, peaches, and pears, sweetened with sugar and cinnamon, baked in a double crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and pear match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 649 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

From Fresh Apples, Peaches, and Pears

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 fruit

  1. Pare and core the apples and pears.

  2. Remove the stones from the peaches.

  3. Slice the fruit.

Assemble the pies

  1. Line pie plates with prepared pie crust.

  2. Fill the plates with the sliced fruit, adding about 3 ounces of sugar to each pie.

  3. Sprinkle with cinnamon.

  4. Cover with a thin crust, joining the edges of the upper and lower crust.

Bake

  1. Bake in a 400°F (200°C) oven for 30 minutes or until slightly brown.

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. Apple + peartop 1% of all pairs
    Smell alikestrong
    Cooked together649 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Peach + peartop 1% of all pairs
    Smell alikestrong
    Cooked together114 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Apple + peachtop 3% of all pairs
    Smell alikestrong
    Cooked together303 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Pear + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together600 recipes

    Shared aroma: anethole (sweet, anise).

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

What each ingredient does

Fresh fruit
Forms the bulk of the filling and supplies natural sweetness and moisture that cooks down during baking.
Sugar
Sweetens the filling and draws moisture from the fruit, helping form a syrupy juice.
Pie crust
Gives structure to hold the filling and browns in the oven to form a crisp edge.
Cinnamon
Adds warm aroma that complements the sweet fruit.

The step that matters

Joining the top and bottom crust edges. A sealed edge keeps the juices from escaping as the fruit softens and releases liquid. Without a good seal, the filling can leak and run out, leaving the pie dry and the bottom crust soggy.

“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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