Name: Peach Pie
Ingredients: 2 pie crusts; 1 pint fresh peaches; sugar

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

2 pie crusts
1 pint fresh peaches
sugar

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.

Bake the crusts

Bake the two pie crusts with a clean cloth between them at 400°F (200°C).

Prepare the peaches

Pare the fresh peaches.
Slice the peaches.
Sprinkle the sliced peaches generously with sugar.

Serve

When ready to serve, place the peaches between the two crusts.

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.

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

Pie crusts: Form the structure that holds the filling and gives the pie its base and top.
Fresh peaches: Provide the fruit filling, its flavor, and moisture for the pie.
Sugar: Adds sweetness and draws juice out of the sliced peaches.

“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.