Penelope always thinks it’s cruel when the cruise wear collections come out in February. Like just when you’ve nearly dropped those extra holiday pounds and the Christmas credit card balances are approaching zero, you’re supposed to spring for the latest tankini and tell your boss you need two weeks off for a trip to Parrot Cay.

Still, as long as there are frozen peaches, or peach preserves, or overpriced actual peaches to remind you that warmer skies are on the way - you can always dream. And bake.

Penelope’s Ultimate Pie Crust
for a double crust pie

The Filling

1. 6-7 peaches, peeled pitted and sliced
2. ½ cup of packed brown sugar
3. ½ tsp ground cinnamon
4. pinch nutmeg
5. pinch salt
6. 2 tsp lemon juice
7. 2 tbs flour
8. 3 tbs unsalted butter, chilled and cut into bits
9. 2 tbs milk
10. 1 tsp granulated sugar

Preheat the oven to 350°
In a medium bowl, combine the peaches, brown sugar, cinnamon, nutmeg, salt, lemon juice and flour
Pile the mixture into one of the pie crusts
Dot with the butter
Cover with the top crust, press the edge together, turn under and crimp
Cut a few steam vents in the top
Brush the top with milk and sprinkle with granulated sugar
Bake until the crust is golden brown and the peaches are bubbly, about 35-40 minutes
Let the pie cool slightly before serving