peach

peach pie

This is now my favorite kind of pie. Ever. If you haven’t had it, you’ve missed out. But really, you’ve got to make it yourself. A store-bought pie could never compete with the flavor, the texture, the just-right-sweetness of homemade.

I got my 10 peaches at Rosemeade Market, where I work. Local Texas peaches are above all others. And I used this recipe from Bon Appetit, with some adaptions.

First step: blanching them in boiling water (directions here – except I did longer than 40 seconds – more like a minute), and ¬†peeling them, which is easy; they’re just slippery.

Second step: cutting them up. (I’m not sure why I didn’t think to eat any at this point.) You combine these with sugar, I also added some lemon juice.

Third and fourth and fifth steps?: pie crust, which you put in your pan, and spoon in the fruit, and put on the top crust, and crimp the edges, and cut slits in the top, and bake. To make this: