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 ↓
Peach Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Peel and slice the peaches thinly.
Roll out the puff pastry until thin.
Assemble the pie
Line a pie plate with the pastry.
Fill the plate halfway with peaches.
Add ½ cup of sugar and fill the plate with more peaches.
Top with a little more sugar and cover with puff pastry.
Bake
Bake at 350°F (175°C) for 45 minutes.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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 filling, with juices that moisten and flavour the pie.
- Sugar
- Adds sweetness and helps draw out peach juices to form the filling.
- Puff pastry
- Forms the flaky, layered crust that encloses the filling and browns in the oven.
The step that matters
Covering the filling with pastry. The top crust must seal well around the edges so juices do not leak and boil out during baking. Sealing also traps steam, which helps the filling cook through.
“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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