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 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
Pare the ripe peaches and cut them into pieces.
Mix the peaches with sugar to taste.
Fill the pie crust with the peach mixture.
Bake
Bake in the preheated oven until the crust is golden and the filling is bubbly.
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
- Ripe peaches
- Provide the main fruit filling, along with sweetness, juice, and aroma.
- Sugar
- Sweetens the filling and draws juice out of the peaches.
- Pie crust
- Holds the filling in shape and browns in the oven.
The step that matters
Bake until the filling is bubbly. Bubbling shows the fruit juices have reached a hot, active simmer throughout the pie. Baking only until the crust looks done can leave the filling runny and the bottom crust underbaked.
“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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