265. Ripe Peach Pie

Pare your peaches, cut them in halves or quarters according to their size; lay them in a dish, and between every layer of peaches strew sugar according to the acidity of the peach. Line your pie plates with a paste, then put in the fruit and cover with a lid of paste, leaving a small opening in the centre for the steam to escape.

Ripe peach pie may be made without any sugar; when the pie is baked take off the top crust, mash the fruit, and add as much sugar as will sweeten it. Be careful not to break the crust as it will disfigure the pie.

266. Peach Pot Pie

Line the sides of a deep pot with a paste made in the proportion of half a pound of butter to one pound of flour. Then pare and slice some peaches, sugar them to your taste, and fill up the pot and cover the top with the paste, leaving an opening in the middle of the crust to permit the steam to escape while the pie is baking. Bake it in a moderately hot oven, and when cold serve it with cream.

267. Quince Pie

The quinces are prepared in the same manner as for quince marmalade. Make your paste, line your pie plates, fill them with the marmalade, cover with a lid of paste and bake them.

Quince pies made in this way, are excellent during the winter when fruits are scarce.

268. Plum Pie

Cut your plums in two, and take out the stones. Make a paste, line your pie plates, put in a layer of fruit and one of sugar, in the proportion of three-quarters of a pound of sugar to one pound of fruit. Roll out some paste, cover the pies and bake them in a moderate oven. Leave an opening in the centre of the lid to allow the steam to escape while they are baking.

272. Cherry Pie

Stew your cherries with sugar, in the proportion of a pound of cherries to half a pound of sugar, and stir in a little flour to thicken the syrup. Make a paste, as rich as you like, line your pie plates, fill with the fruit, and cover with a lid of the paste.

273. Rhubarb Pies

Cut the young stalks in pieces about half an inch in length. Make a paste, cover the bottom of your pie plate, put in the fruit with a great deal of sugar, about four table spoonsful to each pie: put on a cover and bake them till the fruit is soft.