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Dessert

Peach Pie

A fruit pie made with sliced peaches, sugar, peach kernels, water, and pie crust, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 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, stone, and slice the peaches.

  2. Line a pie plate with crust and add the sliced peaches.

  3. Sprinkle sugar over the peaches based on their sweetness.

  4. Add 3 chopped peach kernels.

  5. Pour in a little water.

Assemble and bake

  1. Cover with an upper crust or cross-bars of dough.

  2. Bake at 400°F (200°C) until golden.

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 flavor and juices that moisten the pie as they cook.
Sugar
Sweetens the filling and draws moisture from the fruit, forming a syrup as it cooks.
Pie crust
Forms the base and top that hold the filling and brown in the oven.

The step that matters

Bake until golden. Baking until golden sets the crust and cooks the peach juices so the filling is not runny. Underbaking leaves a soft, wet bottom crust.

“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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