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Peach Pie
Line a pie-plate with crust, lay in the peaches, peeled and sliced, sprinkle
with flour, and then cover with sugar; put on a top crust, cut some little
slits in it to let out the steam, and cook till brown.
Or, make a deep peach tart.
French Peach Pie
Put the crust in the pie-pan as before; boil a cup of sugar with two
tablespoonfuls of water till it threads.
Lay quarters of peaches in the paste, around and around, evenly, no one on
top of the other.
Break ten peach-stones and arrange evenly on top; then pour the syrup over,
and put a few narrow strips of crust across the pie, four each way, and
bake.
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