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Dessert

Peach Custard Pie

A pie with a crust filled with mashed dried peaches and boiled custard.

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 Custard Pie

Ingredients

Directions

Prepare the peaches

  1. Soak dried peaches overnight.

  2. Cook peaches until tender, then pour off the water.

  3. Mash the peaches through a colander, adding sugar to taste.

Assemble and bake

  1. Fill a pie crust about ½ inch thick with the peach mixture.

  2. Pour boiled custard over the peach mixture to a depth of ¼ inch.

  3. Bake until set and let cool before serving.

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

Dried peaches
Provide the main fruit flavor and body once softened and mashed.
Boiled custard
Forms a creamy, set layer over the peaches when baked.
Pie crust
Holds the filling and gives the pie its structure and crisp base.

The step that matters

Bake until set. Baking is what turns the custard from liquid into a firm layer. Underbaked custard stays runny and will not slice cleanly, while overbaking can make it curdle or weep.

“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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