Peach Pie

Tarte de Peches

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Large Peaches
  • A Cupful of Sugar
  • A Plain Paste
  • Powdered White Sugar


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.