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Dessert

Peach Pie

A fruit pie made with ripe peaches, sugar, water, and a 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 Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Peel and cut the peaches into small pieces.

Assemble

  1. Place the peaches in a deep pie tin lined with pie crust, filling it level full.

  2. Sprinkle 1 cup of sugar and ½ cup of water over the peaches.

  3. Cover with a top crust and seal the edges.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until the crust is brown.

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, along with flavour and juice that softens as the pie bakes.
Sugar
Adds sweetness and helps draw juice out of the fruit to form a syrup.
Pie crust
Forms the container and top, and browns in the oven as it bakes.

The step that matters

Seal the edges of the top crust. Peach juice expands and bubbles as the pie bakes. A tight seal keeps the juice inside the pie, so the filling thickens properly instead of leaking and burning on the oven floor.

“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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