Dearest Readers,

I want to share with you a secret. A delicious secret. It's my Grandma Ruth's peach pie. She calls it Sour Cream Open Face Cake. However, I'm going to call it Sour Cream Open Face Peach Pie because, sorry grandma, it's not a cake. Definitely pie - buttery, flakey crust with sweet peaches on top. It brings back childhood memories of Grandma coming to visit us in Encinitas during the summer.

Whenever my Grandma visited us, she would bake up a storm - cookies, pies, cakes - we all loved it! Now, Grandma doesn't bake much, so I am carrying on the recipes and traditions. And, today's your lucky day because here's the recipe for you to create some peachy memories:

Grandma Ruth

Grandma's Sour Cream Open Face Peach Pie

Adapted from my Grandma Ruth's recipe

For the topping:

6-7 peaches, peeled, sliced
2 egg yolks
2 tablespoons sour cream
1/2 cup sugar
1 tablespoon flour

For the crust:

2 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon fine sea salt
12 tablespoons unsalted butter (1 1/2 sticks), cubed
3 tablespoons sour cream

To make the crust, preheat the oven to 350° F. Grease a 9x13-inch square baking pan. Mix together the flour, sugar, and salt. Add the butter using a pastry cutter (or, you could do this all in a food processor). It make be a bit loose. Press into the bottom of the prepared pan. Bake until crust is pale golden, 25 to 30 minutes. Cool.

Once the crust is cooled, arrange the sliced peaches in 3 rows lengthwise.

To make the topping, slight beat egg yolks, stir in sour cream then add sugar and flour. Spread evenly over th peaches. Bake for 30-35 minutes. Enjoy with some vanilla ice cream. Yum!

Notes: Are your peaches not ripe yet? Try putting them in a paper bag. Want to make peeling easier? Drop the peach in boiling water for about a minute. The skin should peel right off (psst, you might want to let them cool a wee bit before handling).

Hey, don't go yet! There's more!

I also made something totally wild and awesome: Pillow Cookies. Say what? It's a brownie inside a chocolate chip cookie. Crazy right! Crazy awesome. Brownie + CC cookie = Genius.

Basically, you bake brownies, cut them up into small squares, and then wrap them in cookie dough. Then bake and voila!

Small Side Story: As I was finishing up the pillow cookies, Josh strolled into the kitchen. I am taking the cookie off the pan, and he says I should wait. You know what I said. I said, "No! I am the baker, and I get to decide sh*t!" It's true just as a driver get to control the music, the baker gets to decide what goes down in the kitchen.

And you can imagine, I was a bit heated up at the thought of Josh taking over my cookies, so he told me I was a bit loud. You know what I had to say about that? "I'm not yelling, I'm whisper-yelling!" So there.

Eh-hem, there still more...

Lastly, I made Peanut Butter Oatmeal Chipsters. These are good, but a bit more crisp (maybe that's why they're called chipsters). It might have been because my kitchen was super hot and they just melted in the oven. I need to re-try the recipe to be sure. But, they are worth a bake if you feel nutty.