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Peach Pie

With the old-fashioned pie the crust should be first partly baked, as for tarts, then the sliced fruit placed in it, a sprinkling of sugar, flour, and butter added, and the top cover put on, slashed, and the whole well baked. Tarts or cobbler are preferable.

PEACH PAN DOWDY, OR PEACH SPIDER PIE Pare and slice the peaches and fill baking-dish (no under crust), sprinkling with sugar, butter, and cinnamon. Cover as for cobbler and bake slowly. When browned remove the crust whole. Place half the peaches on a platter; over them the crust upside down, then the rest of the fruit.

Serve with cream.