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
Peel and halve the peaches.
Line a pie plate with the crust.
Fill and cover
Place the peach halves in the crust.
Sprinkle sugar generously over the peaches and add a little water.
Cover with an upper crust or cross bars of dough.
Bake
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, supplying flavor, juiciness and aroma as they cook.
- Pie crust
- Forms the structure that holds the filling and browns in the oven.
- Sugar
- Sweetens the filling and helps draw out juices from the peaches.
The step that matters
Sprinkle sugar generously over the peaches and add a little water. Sugar draws moisture out of the fruit and dissolves into it, so too little leaves a thin, runny filling while the crust may bake before the juices thicken.
“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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