But lately I have a new diversion. How is it that I never noticed how perfect a perfectly ripe peach really is? The joy of finding one that is both firm and juicy, not too soft, the juices running down my chin, the flesh ripping away cleanly from the stone at the centre.
I wanted to think about how to create a new flavour profile for this pie; something that added depth without overpowering the indescribable taste of a fresh peach. The lovely ginger zing of my peach-plum jam was playing in my mind, but I knew that, sadly, the lone piece of ginger in the house was well past its due date.
As with so much of cooking, the answer was right in front of me, or rather right in my fridge. At this year's Big Summer Potluck, I came home with a treasure trove of Gourmet Garden goodies. Do you you know Gourmet Garden? It's the brilliant solution to having every fresh herb you could wish for at your fingertips, beautifully preserved and ready to use a dollop at a time. No more soggy cilantro or past-its-prime parsley. Best of all, no more withered stub of gingerroot hidden at the bottom of my crisper.
Your favourite pie dough, enough for a double crust pie. Mine is here.
1 egg, lightly beaten
5. Bake the pie on the middle rack of the oven for 10 minutes at 425F. Lower the heat to 350F, and bake for another 40 to 50 minutes, or until the top is golden and the juices of the fruit are bubbling.