(http://www.flickr.com/photos/cathyerway/4907264487/ "IMG_6211 by cathyerway, on Flickr")
We’ve gotten our first whiff of fall in New York City this week. This morning, I actually put on socks. But now that summer is beginning to fade (and soon, too, will my flip-flop foot tan), it’s officially okay to start thinking about baking, specifically pies. There is so much good fruit around.
Fresh, tree-ripe peaches, plums and apricots make a superior pie, and this is the only time of year to get them. I can’t tell you how sad it is to try a canned peach-filled pie after trying one made with the ripest fruit, fresh. Another great reason to make pies from these fruits — as tempting as they are to just gobble up fresh — is that it’s a great way to use up fruits that have gotten a little bruised, or are soft and overripe, just like turning them into jam.