Peach Pie Recipe

Take mellow, juicy peaches--wash and put them in a deep pie plate, lined

with pie crust. Sprinkle a thick layer of sugar on each layer of

peaches, put in about a table-spoonful of water, and sprinkle a little

flour over the top--cover it with a thick crust, and bake the pie from

fifty to sixty minutes. Pies made in this manner are much better than

with the stones taken out, as the prussic acid of the stone gives the

pie a fine flavor. If the peaches are not mellow, they will require

stewing before being made into a pie. Dried peaches should be stewed

soft, and sweetened, before they are made into a pie--they do not

require any spice.

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