It’s sunny outside and the vegetable delivery company delivered abricots last week, which made me think of peaches. The abricots came by the way in the brown paper bag used for  bag lady blue, below. I’m not a big fan of peaches. They’re hairy and often either too juicy or not juicy enough, that is, raw.

I did make a nice peach pie a  month or so ago, but it came out too sweet and sour. I have a killer pie recipe that works every time (alas, obviously not the last time I tried) and you can use any fruit or berries you like. You buy some ready to bake pie dough, spread it over a flat, round pie mold, and fill the mold with chopped fruit or berries, then pour over a mixture of sour cream, egg or two and sugar. Although, what I use is not exactly sour cream, they call it fromage blanc over here and it’s just tiny bit sour. Anyway then you just bake it. I never remember how hot the oven should be and just trust my instincts.  The pie’s very yummy when you use blueberries.
But today, peaches.