How can it really be almost September?
I suppose the farmer’s market this past weekend was a good indication of late summer, judging by the abundance of Colorado produce. Weird to think that in a month or so, we will start seeing a dusting of snow on the high mountaintops in the mornings.
Last week, I was in South Carolina with my family. It was wonderful to spend time with everyone, and enjoy the ocean together. We’d ride bikes around the island, play in the waves, hunt for crabs at night, and eat dinner around a huge table every night. The sounds and smells of being at the beach were intoxicating. A great trip…
I also was fortunate enough to recently spend some time in Telluride, which was incredible. It had been on my list of places to visit for over a year. A four-and-a-half hour drive southwest from Vail, the tiny mountain town is accessed by a winding two-lane road.
Nestled in a unique box canyon, Telluride is surrounded by magnificent, towering mountains. I live in a beautiful mountain town too, but Colorado never fails to make me catch my breath.
Mornings started with breakfast (oatmeal generously covered in brown sugar, almonds, and dried cranberries) and coffee at The Butcher and The Baker. Days were spent marveling at our new playground and venturing into the San Juan mountains. Nights ended with gooey, melty sandwiches and drinks at The Cornerhouse Grille.
Driving home to Vail, we passed several orchards right outside of Olathe. We pulled into one on a whim and ended up purchasing a HUGE box of peaches. For ten dollars. In a way, looking at a big box of produce sitting on your table is like Christmas morning. What to make with them, what to do with them?! So many possibilities.
The next day I baked this peach pie. The peaches were perfectly ripe so the pie came out delicious. Tender crust and slices of juicy peaches. A touch of vanilla. This is my favorite breakfast “food” with my coffee in the morning. I must also mention that this is a great pie crust recipe and it works well with any kind of fruit. The crust can be rolled at room temperature too, which is a great time-saver.
How to make this high altitude adjusted recipe:
Adapted from Williams-Sonoma
- Pie Crust:
- 2½ cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 sticks (8 oz) cold unsalted butter, cubed
- 3-4 oz cold water
- Peach Filling:
- 7 cups peeled, pitted, and sliced ripe peaches
- 1 tablespoon lemon juice
- ¼ cup all-purpose flour
- ⅔ cup sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1½ tablespoons vanilla extract
- For the pie crust, combine the flour, sugar, and salt in a bowl.
- Cut in the cold butter cubes until they are the size of small peas.
- Stir in enough water until the dough just comes together.
- Divide dough in half; roll one half out and line a pie pan. Use the other as a top crust or cut strips to make a lattice top.
- For the peach filling, combine the sliced peaches, lemon juice, flour, sugar, salt, cinnamon, and vanilla gently with a spatula.
- Spoon into the pie crust and cover with second crust or lattice topping.
- If using a top crust, slice a few 'vent' holes.
- Sprinkle with sugar and bake in a 350 F oven for 45 minutes to an hour, or until the crust is a light golden brown and the peaches are bubbling.