We have been enjoying a lot of peaches around here lately.  Here is a basic peach pie...simple as can be.

• Pastry for a 2 crust 9 inch pie (use your favorite recipe or purchase ready-made pastry.)
• 4 cups peaches,  peeled and  sliced
• 3/4 cup sugar
• 1/4 cup Minute Tapioca
• 1 Tablespoon lemon juice

1. Pre-heat oven to 400 °F.
2. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
3. Mix peaches, sugar, tapioca and lemon juice. Pour into prepared pie shell.
4. Dampen edges.
5. Top with second crust.
6. Trim and crimp edge to seal.
7. Pierce top crust with fork to vent.
8. Sprinkle top crust with sugar (optional).
9. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until filling is bubbling.

Allow to cool...then slice and serve with a scoop of vanilla ice-cream. And that is one of the delights of the season!

Grilled Corn Salad

The flavours of summer combine to make this salad a great side dish for a BBQ.  With sweet local corn and cherry tomatoes fresh from the garden...it's simple and delicious!

• 6 cobs of corn, grilled*
• 1/2 cup diced red onion
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped basil

1. Preheat the grill to medium.  Remove the outer layers of the corn husks and then soak the whole cob in water for about 30 minutes.  Peel back remaining husks and remove hair.  Brush the kernels with olive oil; then pull husks back over the ear.   Place the cobs on the grill and cook for about 15 minutes.  
2. Once the cobs have cooled, cut kernels off the cob.
3. Add tomatoes, onion and basil to corn.
4. Combine oil, vinegar, sugar, salt and pepper; mix well.  
5. Stir the dressing into the corn salad and enjoy!

 *The grilled corn gives the salad a nice smoky flavour, but you can also use cobs cooked on the stove top.