I had one of those days- busy all day and I didn’t do a single thing worth writing about. If you want to hear about how I bought socks, you are out of luck because it was boring enough for me the first time.

. . . . . .

Years and years ago I worked for a florist, taking care of his gardens for him. It was lonely because the real work was happening in the house with exotic flowers shipped in from far away places. Out in the gardens no one ever walked through, I was largely forgotten.  His retired  next-door neighbors, the Griffins, were amazing gardeners, and out there with me that summer, offering encouragement.  They had known my boss since his childhood and probably had taught him much of what he knew. One late summer afternoon I was invited to have lunch with them en plein aire and served her peach pie for dessert. And because I liked it so much Mrs Griffin gave me the recipe. She wasn’t fussy at all and insisted on making it easy. (I should add here that her vegetable gardens covered three acres) You are supposed to use a pre-made store-bought pie crust. I said something to Mrs Griffin about making a homemade crust and she shrugged and asked why I would do that when the Ritz crust was just fine. This pie is heaven just the way it is.

This is the original recipe, so if you have issues with gluten as I do you’ll have to make adjustments.

Mrs Griffin’s Peach Pie

5 cups sliced peaches (about six peaches)- I like the slices to be rather large so mostly I cut them in half or thirds.

1 unbaked 9-inch pastry shell- she used Ritz Deep Dish

1/3 cup melted butter

1 cup sugar

1/3 cup all purpose flour

1 egg

Place peaches in pastry shell. Combine the remaining ingredients and pour over peaches. Bake at 350 degrees for 1 hour and 10 minutes.