Our family started the holiday weekend with pancakes and a walk along the river. Last night, we went to a cookout. Today, July 4th itself, projects to be gloomy, so we’ll enjoy the sun breaks, get some charcoal, and do our best to grill up a feast. This time of year, dinner mostly serves as a way to get to dessert – I live for seasonal fruit and delight in all the delicious summer possibilities.
A lot of holidays are pie holidays, but none of them align so perfectly with peak fruit as the Fourth. At this moment throughout the US, fruit abounds – berries, peaches, and cherries are just waiting to be turned into pie. So, as you prep your own celebratory feast, make some room for dessert. Apple pie may have the most American rep, but my money’s on peach every time.
I’m sharing the recipe for this peach pie drizzled with savory tarragon butter over on Food52. In addition to the recipe, there’s a brief q and a all about my love of pie, my hometown, and my favorite foods (cheeseburgers and tomatoes figure prominently.)