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Dessert

Peach Pie

A fruit pie made with peaches, sugar, water, flour, and a puff pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. 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. Wash the peaches to remove the fuzz.

Assemble the pie

  1. Place the peaches in a deep pie dish lined with crust.

  2. Create two layers of peaches, sprinkling sugar, water, and flour over each layer.

  3. Cover with a thick puff pastry crust.

Bake

  1. Bake at 400°F (200°C) for about 1 hour.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Peach + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches
Provide the fruit filling, juice, and most of the sweet flavor.
Sugar
Adds sweetness and draws moisture out of the peaches to form syrup.
Flour
Thickens the peach juices so the filling sets rather than running out of the pie.
Puff pastry crust
Forms a flaky, rich top that browns in the oven and encloses the filling.

The step that matters

Layering the sugar and flour. Spreading the sugar and flour evenly between the peach layers lets the juices thicken as they heat. Unevenly dusted layers can leave runny pockets or dry patches in the filling.

Swap the peach

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

  1. Raisinfits better
  2. Vanillafits better
  3. Blueberryfits better
  4. Peachthe original

Fit is the average pairing score against sugar, flour. 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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