Monday, August 18, 2008

Picking Peaches

Good Morning,
What a perfect summer day! The sky is the color of a robin’s egg dotted with cotton candy clouds. My mother & I set off on our annual peach picking trip. She has been going to the same farm to pick peaches (Red haven) for over twenty years. We use our vintage bushel baskets & pick till we have a trunk-full. I am making a double crust pie tonight. I found some delicious peach frozen yogurt for a la mode. This day truly embraces “find joy in your journey”. It is a delightful drive through the country on miles of twisty, turn-y back roads. We stopped on the way home at an antique mall & thrift store. I bought a delicate, little enamel painted vase & found a lamp that my neighbor had been looking for. Something for everyone – what a successful trip!

Peach Pie
1-1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon fresh lemon juice (sprinkle & toss with the peaches)
4 cups fresh peaches, peeled & sliced
2 tablespoons butter
Pastry for double-crust 9-inch pie
Preheat your oven to 375°F. Combine the sugar, flour & cinnamon in a mixing bowl. Stir in the peach slices, folding to coat with the sugar/flour mixture. Pour peaches into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges & crimp. Cut vents in top crust with a sharp knife. Bake for 40 to 50 minutes until crust is golden brown.