Peach Pie

Ingredients

• one tablespoon of flour
• one-half cup or more of sugar
• one-third of a cup of water
• five or six of the pits

Method

1. 1

   Line your plate with good crust, peel and slice the peaches with a silver knife, fill the plate, sift flour, sprinkle sugar on, add water.

2. 2

   Wet the edge of lower crust before covering the pie.

3. 3

   Crack pits and add meats for flavoring if desired.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 54. The excerpt below is the record exactly as published.

Peach Pie. Line your plate with good crust, peel and slice the peaches with a silver knife, fill the plate, sift one tablespoon of flour, sprinkle one-half cup or more of sugar on, add one-third of a cup of water. Be careful to wet the edge of lower crust before covering the pie, so the edges will adhere together and retain the juice in the pie and add much to its richness. Crack five or six of the pits

Cook this with the app: pantry check, scaling, and the assistant.