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Dessert

Another Peach Pie

A peach pie made with puff pastry and simmered peach halves in a sweetened juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Another 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 the filling

  1. Peel the peaches and cut them in halves.

  2. Place the peaches in a saucepan with a little water and sugar.

  3. Simmer until tender.

  4. Let the peaches cool.

  5. Add more sugar to the juice and simmer until it thickens.

Assemble and bake

  1. Line a pie plate with puff pastry.

  2. Add the peach halves.

  3. Pour the juice over them.

  4. Cover with a rim of puff pastry.

  5. Optionally cover with more pastry on top.

  6. Bake at 400°F (200°C) for twenty minutes.

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 + 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 flavour and soft texture once simmered until tender.
Sugar
Sweetens the filling and, as it cooks into the juice, thickens it into a syrup.
Puff pastry
Forms the crisp, flaky crust that encloses the filling and browns in the oven.

The step that matters

Simmering the juice until it thickens. Peach juice is thin and releases more liquid when baked. Reducing it with sugar until thickened helps keep the filling from making the pastry 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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