Now Is The Time When This Woman’s Thoughts Turn To….

Peach Pie!

Last weekend I stopped by the local farm stand to pick up a few ears of fresh sweet corn to go along with the BLT’s I was planning to make for dinner to celebrate my first ripe beefsteak tomatoes of the season.  While there, I sampled the newly arrived peaches from Colorado’s western slope.  The hot days and cool nights on the western slope combine to make the sweetest peaches I’ve ever had.  Needless to say, a few peaches managed to make the trip home with me as well. 

Those few peaches didn’t last long in my house.  So, I did what any reasonable person would do.  I went back for more …. 10lbs more!!!

While I concede that I may have gotten a bit carried away (moderation has never been my strong suit), I am certainly not going to let them go to waste.  My first order of business – peach pie of course!

My current “goto” recipe for peach pie is: “Peach Pie with Cardamom and Vanilla” originally published in Bon Appetit in 2007:

http://www.epicurious.com/recipes/food/views/Summer-Peach-Pie-with-Vanilla-and-Cardamom-238821

The cardamom is a bit of an unusual flavor, but it works beautifully with the peaches and vanilla (although I do cut it down to 1/2tsp as most reviewers on Epicurious also recommend). 

This is an incredibly juicy pie (especially with the beautifully ripe peaches I used), so I made a lattice top crust in order to allow more liquid to escape during the cooking process.

Yum!

Next up, spiced peach muffins. J