Scald, skin, and peel 12 large peaches. Cut into thin slices, mix well with 1 1/2 cps sugar.
Put in sauce pan on stove and cook for 15 minutes after it starts to boil.
Remove from fire and set cool, then pour into 3 pie pans lined with raw pie crust,
place criss-cross strips on top and bake in hot oven.
Remember in handling pie crust to have it very cold and use as little flour as possible
in rolling it out. The recipe given in this book cannot fail if these directions are followed.
There is no magic in the making of a good pie crust.