Peaches say summer. They are juicy, luscious, and gorgeous. And the peach season is generous in length, unlike the cherry season here in Connecticut.
This pie is made from March Farm peaches where you can pick-your-own fruit, a lovely outing. Or shop in the farmstand and choose seconds for the bargain price. The blueberries were picked from our friends’ bushes in Bethlehem. It doesn’t get more local than that, except if the fruit was grown in our garden. We do have a few blueberry bushes, but the birds lay claim to them before we can sample. And the squirrels and chipmunks devour the peaches from our single peach tree. We aim to peacefully coexist with the critters.
This pie uses the dynamite combination of peaches and blueberries, but feel free to use only peaches. Just replace the cup of berries with sliced peaches. Peaches don’t need much dressing up--a little cinnamon and you’re good to go.
And while you’re slicing those peaches, why not slice more and freeze them? I bought a box of canning peaches and now have two large bags of peaches in our freezer. Slice them up, peeling only discolored spots, toss with lemon juice, then spread out in a single layer on baking sheets covered in parchment paper. Freeze overnight, bag, then back into the freezer. Think how delicious a peach pie, cobbler, muffins, or pancakes will taste next February on a cold, snowy night.
