summer bookend pies.

Labor day seems to mark the end of summer (even though we officially still have a few weeks left), and like Memorial Day (the start of summer?), I'm taking a pie to a BBQ this afternoon. Unlike Memorial Day, today's pie is not cherry.

Please welcome Miss Peach!


This being my first time making a peach pie, I used the recipe in Mark Bittman's How To Cook Everything, and even followed the directions for how to easily peel the peaches by dropping them in boiling water for 10-30 seconds and then dunking them in ice water. While slightly complicated to set up my tiny kitchen counter in such a way that I could easily maneuver the peaches from a pan of boiling water into the ice water and then onto a surface where I could peel away their fuzzy skins, it was amazing how easily those skins came off, revealing the juicy, delicious peach flesh underneath. (That's a doozy of a sentence, maybe I'll come back to fix it later. Maybe not.)

But really, it was fantastic. The skins came away so easily that it was totally worth the setup.

And I could hardly stop myself from eating all six peaches that I'd just peeled, they looked so delicious!