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Peach Meringue Pie

A pie of peaches topped with a meringue crust.

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 ↓

Peach Meringue Pie

Ingredients

Directions

Prepare and bake

  1. Prepare the peaches as you would for a peach pie, omitting the upper crust.

  2. Bake the pie until the crust and fruit are done.

Make and brown the meringue

  1. Beat the egg whites until stiff, then gradually add the powdered sugar.

  2. Once the crust is done, quickly cover the pie with the meringue.

  3. Return to the oven and brown the meringue before removing.

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).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Peach + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Peaches
Supply the fruit filling that gives the pie its body and sweet flavour.
Egg whites
Whip into a foam that sets into the light, stable meringue topping.
Powdered sugar
Sweetens the meringue and helps stabilise the whipped egg white foam.

The step that matters

Beat the egg whites until stiff, then add the sugar gradually. Whites that are not beaten to stiff peaks or that receive sugar too quickly will not hold their foam. The meringue may weep or collapse and brown unevenly in the oven.

Swap the peach

How well each one fits the dish's main ingredients (egg, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Peachthe original

Fit is the average pairing score against egg, sugar. 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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