Fresh Ideas: Peach Pie

Every Saturday, I visit the Red Stick Farmers Market at Fifth and Main streets in downtown Baton Rouge for locally grown fruits, vegetables, herbs and honeys.

The streets are always crowded with families pushing strollers between booths no matter what time I arrive, and lately, it’s been fiercely difficult to find fresh bunches of kale.

But the farmers market is always worth the crowds — statewide farmers, bakers and winemakers serve up some of the best ingredients in our local kitchens, and, this summer, the goods have been no exception.

As I made my way between the overcrowded booths lining Main Street, children danced to local musicians and hungry shoppers swarmed the popular booth for Plantation Pecan.

Served up front and center, baskets of ripe southern peaches (now well into their season), tender white nectarines and Mr. Buddy (Miller), the farm patriarch and Southern character, beckoned everyone near.

Although I’m certain most people were there for the peaches and nectarines (I was, too), I couldn’t help myself — I was definitely there for Mr. Buddy, a good natured, adorable-looking older man with a passion for peaches.

To me, he’s kind of a celebrity. He tells jokes while eating fresh peach slices and chatting to Saturday shoppers. And, I quote, “You think these are good? Ask this pretty young lady about how good my peaches are.”

After trying Mr. Buddy’s peaches, I have become partial to their flavor, eaten in petite slices as an appetizer or grilled on a salad.

But, for now, my easy adaptation of a homemade peach pie with an all-butter crust will impress anyone you know who either a.) Doesn’t like pie or b.) Doesn’t like peaches.

To say this recipe is inspired may be a bit passionate, but I’m so sure you’ll love this pie, you’ll be looking for fresh peaches, too.

Helena Brigman is a food writer, photographer and cookbook author. She can be reached with daily recipes at http://clearlydeliciousfoodblog.com or via email at [e-mail].