Plunge peaches in boiling water. Skin and cool and cut away all rotten spots. Cut and put into glass receptacle. Boil sugar and 1 quart of water together for 5 minutes. Pour immediately over peaches. Stir well. In 24 hours, add yeast. Stir well twice a day. In 15 days strain fruit off. Return to receptacle. If not very sweet, add 1 pound sugar. Bottle again in 1 month, leaving sediment.
Drink within 1 year

• 1½ cups flour, sifted
• ¾ teaspoon salt
• ½ cup shortening
• 3 tablespoons cold water
• 1 cup whipping cream
• 2 tablespoons confectioners’ sugar
• Pinch salt
• 2 drops vanilla extract
• 2 cups strawberries, sliced

Sift flour and salt together; cut in shortening; sprinkle with water until dough begins to stick together. Divide dough into six parts. Roll each to circle 1/8 inch thick. Line pans with dough; trim and flute edges. Prick dough with fork. Bake at 440°F. for 15 minutes or until golden brown. When cooled fill with strawberry cream.
Beat whipping cream until stiff. Add sugar, salt, and vanilla.
Mix until blended. Fold in strawberries. Spoon into individual piecrusts. Serves 6.