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
Peel, stone, and slice the peaches.
Line a pie plate with crust and add the sliced peaches.
Sprinkle sugar over the peaches based on their sweetness.
Chop the peach kernels finely and add them to the pie.
Pour in a little water.
Assemble and bake
Cover with an upper crust or cross-bars of dough.
Bake at 400°F (200°C) until golden.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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, along with moisture and natural sweetness as they cook.
- Sugar
- Sweetens the filling and draws out juices that form a syrup around the fruit.
- Pie crust
- Forms the structure that holds the filling and browns in the oven.
The step that matters
Cover with an upper crust or cross-bars of dough. The top crust must leave openings or vents so steam from the bubbling fruit can escape. Without vents, pressure builds, the filling can burst through and the crust may turn soggy.
“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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