2 gallons unpeeled, cut up peaches
8 c. sugar
2 c. vinegar

Mix and cook until thick or until consistency of peach preserves (it should not be too juicy). Put in hot pint jars while boiling hot and seal, or you can put in freezer containers and freeze.

When you are ready to make pies, simply make your pastry and cut into 5 inch circles. Fill one side of circle with peaches and dot with butter. Moisten edges of dough with water and fold other half of dough over peaches. Seal edges.