Take mellow, juicy peaches--wash and put them in a deep pie plate, lined
with pie crust. Sprinkle a thick layer of sugar on each layer of
peaches, put in about a table-spoonful of water, and sprinkle a little
flour over the top--cover it with a thick crust, and bake the pie from
fifty to sixty minutes. Pies made in this manner are much better than
with the stones taken out, as the prussic acid of the stone gives the
pie a fine flavor. If the peaches are not mellow, they will require
stewing before being made into a pie. Dried peaches should be stewed
soft, and sweetened, before they are made into a pie--they do not
require any spice.