Mamma Parla’s back for a new post. Here is what she is sharing this week: Every Labor Day weekend, I make a trip to the West Windsor Community Farmers’ Market for the best organic peaches on the east coast! This ritual for me marks the official end of summer in the Garden State. There is still plenty of succulent corn and juicy tomatoes to be picked and eaten, but not so for the peaches. They are at the peak of flavor and ripeness and ready for baking. So when you come to visit the Parlas and peach pie is served for dessert, this is a signal that summer is officially coming to a close!


2 pie crusts (you can buy pre-made crusts or use this fantastic recipe on Chez Pim)
2 TBSP of fresh lemon juice
6 cups peeled, pitted, sliced RIPE peach (large)
1 1/4 cup + 2 TBSP of sugar
1/8 tsp of salt
1/4 tsp of nutmeg
1/4 tsp of cinnamon
3 TBSP of flour
4 TBSP of butter

Preheat the oven to 450F. In a large bowl, sprinkle lemon juice over peaches. Mix together dry ingredients and add to peaches – tossing lightly. Place one pie crust in bottom of 9-inch pie pan and add peaches. Dot with butter. Place second pie crust on top of peaches and tightly seal all around the edges. Using a sharp knive, make 3 slits in the crust to allow steam to escape during baking. Sprinkle top crust with 2 TBSP of sugar and bake for 10 min. Turn the oven down to 350F and continue baking for another 25-30 min, until the crust is lightly browned and the filling (visible through slits) is bubbling. Remove from oven and let stand. Serve warm with vanilla ice cream or freshly whipped cream!

Arrivederci l’estate! The next recipe will be a sandwich. Stay tuned!

Explore related categories:
Guest Post · Mamma Parla · Recipes · Sweets & Dessert


  • I am going to try this. We planted a peach tree in memory of Jim. He loved peaches!!! Every fall our peaches ripen and I make pie. I usually cook the peaches first with sugar and water. I can’t wait to try your recipe.

  • But what if I don’t want summer to be over?

  • Mamma Parla rocks and so does her peach pie. Maybe someday I’ll meet her at the West Windsor Farmer’s Market.

  • Katie

    Brenda that is lovely! id love to see the tree. do you have photos?

    MegRhi tell me about it. can’t believe its nearly october!

    ciaochowlinda maybe youve seen her do some cooking demos at the market?

  • Brenda….let me know how the pie turns out.
    Ciaochowlinda…come to the market on 9/24 – will be doing a cooking demo.
    Would love to meet you!

  • that looks so beautiful, Mamma Parla. i hope i can have some of your pie one day, x shayma

  • Katie

    @Shayma you can have pumpkin pie if you come here at thanksgiving, otherwise come to NJ next summer. there is no way i am missing all my favorite summer meals again like i did this year!!

  • I have been to the WW Farmer’s market almost every Saturday this summer! What fantastic choices they have there. What cooking demos does Mama Parla do at the market?

  • Margaret in NJ – so happy to hear that you get to the market every week. I volunteer at the market on occasion (for fun) by preparing a simple recipe using seasonal and locally raised produce and products sold at the market. I love to cook and talk about food (the apple didnt fall far!) and what better place to do this than in the setting of a farmer’s market surrounded by friends and neighbors. Stop by on Saturday morn for a fall soup made with ale, cauliflower & cheese.

  • Mamma…
    I will do my best to get there bright and early. Rutgers football game this Saturday…have to fit the market in with my tailgating plans which might be difficult with a 2pm kick off.

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