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“Moderately hot oven? That's it? No temperature listed? What did that even mean â€� moderately hot? How moderately hot were they talking here? George Clooney in Ocean's Eleven hot? Or Daniel Craig in Skyfall hot? Probably not Daniel Craig hot. That heat level would scorch any straight girl's peaches.”
― Tiffany Reisz, The Night Mark

“Last summer they came to visit us in West Virginia, and Julie and I spent a week perfecting the peach pie. We made ordinary peach pie, and deep-dish peach pie, and blueberry and peach pie, but here is the best peach pie we made: Put 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425*. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and 1/3 cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350* and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.
I keep thinking about that week in West Virginia. It was a perfect week. We swam in the river and barbecued ribs and made Bellinis with crushed peaches and cheap champagne.”
― Nora Ephron, Heartburn

“Thanks to greenhouse transplants, we spent the afternoon harvesting a basket of tender yellow squash and zucchini---the first of the season. Roasted with hand-pressed olive oil, the fresh produce serves as an early supper, dished with homegrown herbs and a piping-hot bowl of fettuccine. For dessert, Mother's peach pie, baked from preserves and balanced with a heaping scoop of vanilla ice cream, all drizzled with a warm, dark loop of honey tapped straight from my father's hives.”
― Julie Cantrell, Perennials