Peach Pie.
Make a nice short crust and cover the pie dishes, have ready pared and quartered ripe peaches or canned peaches, put a layer of them in a dish, sprinkle thickly with sugar, bits of butter and sprinkle with cinnamon and 1 tablespoon of flour, roll out another crust, double it over and cut a row of slits through the center, wet the edge of the lower crust, press lightly on the edges, trim it around, close to the dish with a knife dipped in flour and bake in a quick oven ¹⁄₂ to ³⁄₄ of an hour. All fruit pies should be eaten the day they are baked.