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Dessert

Fresh Peach Pie

A fruit pie with sliced peaches, sugar, butter, and pie dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peach and butter work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 860 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Fresh 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

  1. Peel and slice enough peaches to make 4 cups.

  2. In a bowl, combine sliced peaches with 2 cups of sugar.

Assemble and bake

  1. Line a pie pan with pie dough and fill it with the peach mixture.

  2. Drizzle 1 tablespoon of melted butter over the peaches and sugar.

  3. Cover with the top crust and bake at 400°F (200°C) until golden brown and the fruit bubbles through the crust.

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 + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. 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 main fruit filling and its flavor and juice.
Sugar
Sweetens the filling and draws out juice from the peaches as it sits.
Butter
Adds richness and fat to the filling.
Pie dough
Forms the crust that holds the filling and browns in the oven.

The step that matters

Bake until the fruit bubbles through the crust. Fruit fillings thicken only when they reach a bubbling boil, and the starch needs that heat to set. Underbaked pies can have runny, soupy filling.

Swap the peach

How well each one fits the dish's main ingredients (sugar, butter):

  1. Vanillafits better
  2. Figfits about as well
  3. Peachthe original
  4. Coconutfits about as well

Fit is the average pairing score against sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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