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Dessert

Peach, Pie

A fruit pie made with sliced peaches, sugar, peach kernels, water, and pie crust, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

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, stone, and slice the peaches.

  2. Line a pie plate with crust and lay in the sliced peaches.

  3. Sprinkle sugar liberally over the peaches based on their sweetness.

Assemble and bake

  1. Add 3 chopped peach kernels to the pie.

  2. Pour in a little water.

  3. Cover with an upper crust or cross-bars of dough.

  4. Bake at 400°F (200°C) until golden.

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 main fruit filling, supplying flavor and most of the juice that forms the filling.
Sugar
Adds sweetness and draws juice out of the peaches, which then thickens into a syrup as the pie bakes.
Pie crust
Forms the structure that holds the filling and browns in the oven as it bakes.

The step that matters

Sprinkle the sugar according to the peaches' sweetness. Sugar pulls liquid out of the fruit. Too little leaves the filling bland, while too much can make it runny and soften the bottom crust.

“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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