It’s already late summer. Gak! Where’d the time go?
Peaches, peaches, peaches. I can’t help myself. I buy them. They all ripen at the same time and there are only so many peaches you can eat before they get over ripe and rotten.
I decided to have a more rustic approach with this pie and made a simple galette. One crust, rolled to about an 11″ circle. Leaving about an inch and a half edge, I placed sliced peaches in concentric circles until full. Then I folded over the edge to secure all those peach juices. Yum!
Here’s the recipe I used from Epicurious. It’s actually from a book called “The Perfect Peach” by Marcy, Nikiko and David Mas Masumoto.
Ahhh, August. The time of year when Ontario apricots, peaches and blueberries are all ripe at the same time. What’s a gal to do with overripe fruit? Pie, natch!
In this case, I rolled all three delicious bites of summer into one glorious pie and sandwiched them into a pate brisee (Martha Stewart’s recipe works just great. Here’s da link!)
Save your fork, there’s pie!
This year, to celebrate Canada’s 150th birthday, I made a Canada Day pie, replete with local strawberries and rhubarb, wearing a patriotic crust. Happy Canada Day!