Susan Stone, the Highland Foodie critic for the Sky-Hi Daily News, says there's no better Peach pie than starting with the raw ingredients from Palisade. Stone writes:
"Wait, did I say peaches, my all-time favorite fruit? Yes, indeed. They arrive at the farmers market in August and continue into September from organic orchards in Paonia and Palisade brought in by old man DeVries and the ever-present Forté clan. And the peaches are so incredibly delicious.
"I’m contemplating a trip to Palisade to buy a box of my favorite peach variety - the Elberta. This ancient peach is full, lush and delicate - it doesn’t travel well, so it’s appearance at markets is rare. But it is the one peach worth driving for, even with high gasoline prices."
You can read the article here.
Here's Stone's perfect peach pie recipe: "Here is the best peach pie we made:
Put 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425 degrees.
Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 teaspoons flour and 1/3 cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350 degrees and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.”
Stone is quoting in turn from Nora Ephron's novel “Heartburn.” But the key, of course, is in those Palisade Elberta peaches...