Fresh peaches make a very delicious pie. Canned peaches may be used as well, but they do not make so good a pie. Less sugar will be needed if canned peaches are used instead of fresh ones because they are usually canned with sugar. Clingstone peaches may be used rather advantageously for making pie because the fact that they cannot be cut from the stones in uniform pieces makes less difference for pie than for serving in almost any other way.
- 1 qt. sliced peaches
- 3/4 c. sugar
- Pinch of salt
- 3 Tb. flour
Fill the lower crust with the sliced peaches and sprinkle with the sugar, salt, and flour, which have been previously mixed. Moisten the edge of the lower crust, cover with the top crust, and bake in a moderately hot oven for 30 to 40 minutes. Peach pie served hot with whipped CREAM makes a very delicious dessert.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)