I live in the Peach Capital of Texas and it's that time of year again.
Tomorrow is the annual Parker County Peach festival.
If you've never had a juicy ripe fresh peach they are nothing like those icky, tasteless peaches you find in the supermarket that were picked too soon. Unlike some fruit, peaches do not ripen after they're picked, so it's best to get them straight from the tree in the dead heat of summer.
Here's my favorite peach pie recipe. It's so simple and delicious.
10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
3/4 cup white sugar
1/4 cup light brown sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie
Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
Here's a bounty of peaches from my own yard.
What summer fruit do you have in your area? Any great recipes to share?