191 Peach Pie
Take mellow juicy peaches, wash and put them in a deep pie plate, or pudding dish, lined with pie crust, sprinkle sugar on each layer of peaches, a great deal will be necessary to sweeten them sufficiently, put in about a table spoonful of water, sprinkle a little flour over the top and cover the pie with a thick crust. Bake it an hour. Pies made in this manner are much better than with the stones taken out, as the prussic acid of the stones, gives the pie a fine flavor. Dried peaches should be stewed and sweetened, before being made into pies; they do not require any spice.