Peel, stone, and slice the peaches. Line a pie-plate with a good crust, and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness. Very ripe peaches require comparatively little. Allow three peach-kernels, chopped fine, to each pie; pour in a very little water, and bake with an upper crust, or with cross-bars of paste across the top.
Some simply pare the peaches and put in whole, packing them well, and sweetening freely. In this case they should be covered entirely with crust.
For one of the most delightful pies that can be made of any fruit, look for apple méringue pie, and substitute peaches. Peach méringue pie may be made in winter from canned peaches.
Cherry Pie.
Line the dish with a good crust, and fill with ripe cherries, regulating the quantity of sugar you scatter over them by their sweetness. Cover and bake.
Eat cold, with white sugar sifted over the top.
Blackberry, Raspberry, and Plum Pies
Are made in the same manner.
Currant and Raspberry Tart. ✠
To three cups of currants allow one of raspberries. Mix well together before you fill the crust, and sweeten abundantly. Cover with crust and bake.