Photo of the Week – August 11, 2010 – Peach Pie
If I have a bunch of fragrant, local peaches, this is all I really want to do with them. Yes, this slice is falling apart, but that’s because it was a butter crust that was sliced just after removing it from the oven. Warm, peach pie straight from the oven – you have my permission to be jealous.
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How about fresh ripe peaches with fresh whipped cream. As good as your pie looks I would have a difficult choice if peaches and cream were there.
I’m also guessing cling peaches in heavy syrup don’t do it for you.
I don’t know if I’ve ever had ripe peaches with whipped cream… but it sounds pretty good to me. Almost as good as peach pie with whipped cream!
And, surprisingly I’m sure, I like cling peaches in light syrup. Heavy syrup is just too heavy and sweet for my tastes. In general, I like canned/jarred fruit as long as the syrup is light. And fruit packed in brandy, now that’s something I wouldn’t turn down either. The point is we’re still talking about whole fruit that’s simply been preserved in something good, not processed with anything artificial.