Peach pie day

We sometimes miss a fruit season or two up here when things get hectic or the weather isn’t cooperative, but we never miss the peaches of August!

This year’s peaches came from Walter’s Fruit Ranch down the road, one of the larger and long time-established orchards on the Bluff.

This variety is called Suncrest, a freestone type good for all-around eating, baking, and canning. First up is a delicious peach pie, and then tomorrow I will make some peach simple syrup for iced tea and lemonade and some refrigerator jam. Still plenty form eating. Yum!

The chef’s newest apron. Not pictured: Steve the pastry chef, who was called in to get the top crust rolled out to just the right size.

Before….

…and After. We will serve this up for family dinner dessert tomorrow!