Peaches are in season for about a month in August at the farmer’s market in Utah. We buy as many as we can and eat them raw, make them into ice cream, or bake them into pies, cobblers, and crisps. Although generally, I don’t like pie, peach pie is an exception, especially with added blackberries and with a scoop of vanilla ice cream. The lattice crust is a small math problem that is easily solved. Not my neatest work, but still tasted delicious.
