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.