One of my favorite things about living in Texas is the fact that we get fresh peaches in the summertime. While we sometimes go to pick them ourselves, most of the time I get them from the farmer’s market. My favorite trick it to go at the end of the market and ask the peach vendor for their bruised leftovers. While these aren’t great for eating they are perfect for making pie, jam and/or jelly.
Once I get my peach castoffs, I boil a large pot of water in order to remove the skin from the peaches and slice them up for the pie. I often save the skins and use them to make jelly. I mix the peach slices with sugar and tapioca to thicken the pie filling. Most of the time my spouse makes the pie crust because I’m not really good at making crust. The final product is really tasty especially with vanilla ice cream.