Mamma Parla’s back for a new post. Here is what she is sharing this week: Every Labor Day weekend, I make a trip to the West Windsor Community Farmers’ Market for the best organic peaches on the east coast! This ritual for me marks the official end of summer in the Garden State. There is still plenty of succulent corn and juicy tomatoes to be picked and eaten, but not so for the peaches. They are at the peak of flavor and ripeness and ready for baking. So when you come to visit the Parlas and peach pie is served for dessert, this is a signal that summer is officially coming to a close!


2 pie crusts (you can buy pre-made crusts or use this fantastic recipe on Chez Pim)
2 TBSP of fresh lemon juice
6 cups peeled, pitted, sliced RIPE peach (large)
1 1/4 cup + 2 TBSP of sugar
1/8 tsp of salt
1/4 tsp of nutmeg
1/4 tsp of cinnamon
3 TBSP of flour
4 TBSP of butter

Preheat the oven to 450F. In a large bowl, sprinkle lemon juice over peaches. Mix together dry ingredients and add to peaches – tossing lightly. Place one pie crust in bottom of 9-inch pie pan and add peaches. Dot with butter. Place second pie crust on top of peaches and tightly seal all around the edges. Using a sharp knive, make 3 slits in the crust to allow steam to escape during baking. Sprinkle top crust with 2 TBSP of sugar and bake for 10 min. Turn the oven down to 350F and continue baking for another 25-30 min, until the crust is lightly browned and the filling (visible through slits) is bubbling. Remove from oven and let stand. Serve warm with vanilla ice cream or freshly whipped cream!

Arrivederci l’estate! The next recipe will be a sandwich. Stay tuned!