Vanilla bean peach pie
Pies
Peach week continues. Our, should I say, peach weekend. All this peachy goodness, the gazpacho, this pie, two batches of peach jam, and one batch of peach salsa - it all happened in two days. We managed to cram a summers' worth of peach season into one, (literally) jam packed weekend. Because when you pick a basket of peaches as deliciously ripe and juicy as these were, you have to use them right away. All 13 pounds of them. Because while a ripe peach is divine, an overripe peach is just a big mess. I know Georgia peaches get the most attention. And I'm sure our parents would argue on behalf of the Palisade peaches in Colorado. But I have to put in a good word for Tennessee peaches - these of the "Contender" variety - which might just be the most delicious peaches we've ever eaten. The fact that we devoured one mere minutes after picking it probably doesn't hurt, either. All pie crusts are a pain to work with (I hear being a P.I.T.A. is one criteria of a really good pie crust), but
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