Photo: Priscilla Du Preez
Ingredients
- three peach kernels chopped fine to each pie
Directions
1
Peel, stone and slice the peaches. Line a pie plate with crust and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness. 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.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg