A Garden Tour

A warm sunny afternoon was just the right setting for a home and garden tour. I was intrigued by one of gardens where the owners had created a labyrinth out of many stones. Labyrinths are designed for meditation, prayer and healing. This one had a single path to the center and a Christian theme. Rocks at the entrance form a cross. In the center are three large rocks to represent Jesus, God and the Holy Spirit. After an afternoon of viewing so many lush gardens, ponds and waterfalls I knew the time has come for me to give some serious consideration to a yard makeover! So while as I was taking time for wishful thinking I enjoyed some warm peach pie. I am sharing this recipe plus some garden photos.
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Peach Pie

Ingredients:

• prepared pie crust (I have used Pappy's for this recipe- freezer section)
• 8 large peaches pealed (for easier peeling blanch for a few seconds in boiling water and submerge in ice water )
  
• 1 cup of sugar
• 3TB. Tapioca
• 1 tsp. of cinnamon
• dash of salt
• 1 TB lemon juice
  

Directions:

• Preheat oven to 400
• Mix sugar, cinnamon, salt in a bowl
• In another bowl place cut peaches, sprinkle 1 TB. lemon juice over the peaches
• Mix peaches into the sugar tapioca mixture
• Let peach mixture sit for 15 minutes (the mixture will be juicy)
• Roll out bottom pie crust and with a slotted spoon drain the liquid as much as you can and place peach mixture into bottom crust
• Dot with a small dab of butter
• Place top crust on peach mixture
  
• Brush top crust with milk and sprinkle with a cinnamon sugar mixture
• Make 6 slits around top crust to the center for vents
• Crimp strip of foil around the pie pan
• Bake 400 for 45 minutes
• Let set several hours before serving to set