Peach Pie from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Pare and cut the Peaches into slices. Stew the Peaches and proceed in exactly the same manner as for Apple Pie. Sprinkle the tops of the covers with fine powdered white sugar when ready to serve.
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Ingredients
- A Dozen Large Peaches
- A Cupful of Sugar
- A Plain Paste
- Powdered White Sugar
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