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Dessert

Ripe Peach Pie

A pie made with ripe peaches, sugar, and a pastry crust, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Ripe 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.

Preheat and cover

  1. Preheat the oven to 400°F (200°C).

  2. Cover the pie with a pastry lid, leaving a small opening in the center for steam to escape.

Bake

  1. Bake the pie until the crust is golden brown.

Mash and sweeten

  1. Remove the top crust and mash the fruit.

  2. Add sugar to the mashed fruit until sweetened to your taste.

  3. Be careful not to break the crust while handling.

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

Ripe peaches
Supply the filling, its natural juice, moisture and fruity flavor.
Sugar
Adds sweetness and balances the fruit's tartness.
Pie crust
Forms the structure that holds the filling and browns in the oven.

The step that matters

Leave the steam opening in the lid. Steam from the fruit needs an exit. Without a vent, pressure builds under the pastry and can split the crust and spill filling.

“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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