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Peach Pie

Peal the peaches, cut them in slices and put them in a preserving-pan; crack the stones and put in the peeled kernels, using for every pound of peaches four ounces crushed loaf-sugar and one cupful of water. Cover and let them cook slowly. Mash the peaches in a colander, line some buttered shallow tins with pie-crust, fill them with the peaches, and bake. Serve either hot or cold.