I just finished re-reading To Kill a Mockingbird in anticipation of reading Go Set A Watchman, Harper Lee’s new novel, which is ready and waiting on the coffee table. There’s huge controversy surrounding her latest book; some saying her lawyer pushed to have it published without her consent, and others saying it dampens the love or esteem for a much-cherished novel by lending a radically different perspective to the characters of the Finch family, as we encounter them 20 years later. I’m always in favor of actual human portraits, flaws and all, but we’ll see. I haven’t read it yet.

Crushing pink peppercorns for the filling

Regardless, Mockingbird is a hell-of-a-book, and a timely read given the headlines and news stories plaguing our country of late. Scout’s earnestness and honesty, the actions and thoughts of a young person who hasn’t yet been molded by the prejudices surrounding her, is a joy.

And after spending a week in the homes and settings of the fictitious Maycomb, Alabama, I’ve had nothing but lane cake, divinity, and peach pie on my mind.

Scoring the lattice to create a textured effect

This luscious summer pie with a lattice medallion is laced with brown sugar, almond extract, pink peppercorn, and lemon. When I pulled it out of the oven, it was positively blushing at me. I haven’t made a purely-peach pie since last summer, and I’d forgotten how perfect the texture of peaches are in a pie. Plump and silky, every bite as fragrant as a garden.

Most of the recipes I’ve read for peach pie call for blanching the fruit and peeling the peaches; I never do this, and find the results just as successful and the peach skin: not noticeable. I’d be happy for any additional thoughts in this arena; to peel or not to peel?