Peach Pie

You know the recipe is good

when you have a note to the dad

"did you change his diaper"

on the same sheet of paper as the recipe.

Our friends, the Adairs, are a kick. They live in Texas but come to live in Santa Cruz in the summer for fun. They're always up for an impromptu dinner party. They're great. This week they leave back to Texas. Has summer really gone by this fast?

On Sunday Jen made a peach pie that blew me out of the water. She doesn't do cooked fruits so this was fresh from the Farmer's Market, juicy, cold peaches served with a delicious sauce over a crispy pie crust.

So far this has been the best thing I've had all summer.

Peach Pie

pie crust

• 2 cups flour
• 1tsp salt
• 1 cup butter shortening
• 1/3 cup ice water

sauce

• 3 tbsp cornstarch
• 1 cup sugar
• 1 orange juice
• 1 cup water
• 1/2 cup limeade

peaches

• 10 ripe freestone peaches

Pie Crust-

1. Mix the flour and salt together in a large bowl
2. cut in the butter shortening
3. Add water slowly by pouring it over your knuckles so that the dough gets evenly wet. Pour a little, then mix, then pour more and mix. Repeat until it forms a ball
4. Refrigerate for a couple of hours.
5. Roll it out and bake at 450* for 8-10 minutes. (Makes 2 pie crusts. For this recipe you will only need one. Pie crusts can be frozen for up to a month)

Sauce-

1. Stir all of the ingredients in a sauce pan until it is medium thick and clear.
2. Chill in the refrigerator.

Assembling the peaches-

1. Wash and remove the skins from the peaches.
2. Cut in thick slices.
3. Pour 1/2 of the sauce on top of the pie crust.
4. Gently put all of the slices of peaches on top of the sauce
5. Pour the remaining sauce on top and refrigerate for 30 minutes.

Next time you're in Texas go say hi to Jen and Sam for me

and thank her for the recipe.