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Dessert

Another Peach Pie

A peach pie made with sliced peaches, water, sugar, and puff pastry, baked until golden.

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, and simmer until tender.

  3. Let the peaches cool, then add more sugar to the juice and simmer until it thickens.

Assemble and bake

  1. Line a pie plate with puff pastry, add the peach halves, and pour the thickened juice over them.

  2. Cover with a rim of puff pastry and optionally with more pastry on top.

  3. 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 fruit filling, supplying moisture and flavor that softens when simmered.
Sugar
Sweetens the filling and, once it dissolves in the juice, thickens it when simmered.
Puff pastry
Forms the buttery, flaky crust that holds and encloses the filling.

The step that matters

Simmering the juice until it thickens. The juice must reduce enough to thicken without becoming syrupy or runny. Cooling the peaches first keeps the fruit from breaking down, and the thickened juice prevents a soggy crust once baked.

“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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