not all who wander are lost.

Sunday, September 5, 2010

Crazy Donna + Peach Pie

Crazy Donna. She's amazing. In her 40's, a local teacher in Ocean City, and an avid surfer. This past winter she was diagnosed with Breast Cancer and she's been fighting the big fight for a couple months now. When I paddled out this morning I was super stoked to see her and her main man, Brian Bowen, in the lineup...she looked AMAZING! She has lost her hair because of Chemo {she's finishing up her 7th - and final- round!!!} but she is rocking a swim cap and looking great! The most romantic part of it all is her boyfriend Brian, who is her "Jet Ski". She holds onto his foot and he paddles her out into the lineup. She paddles, and catches waves - surfing like she's never been sick a day in her life. Then Brian takes a wave in and the process repeats. She was in the water for about an hour and caught a ton of waves. I was so stoked to have her out there, the only thing missing was my Dad!! Donna said that she's been craving pastries lately, so I asked her if she liked Peach Pie. Turns out it's her favorite!! SO, I picked up some local organic peaches and got to slicing. In 20minutes I'll have a hot, fresh, delicious peach pie for our gal. Kudos to Donna for not letting her cancer get her down - and kudos to Brian Bowen for being the World's Best Boyfriend.

Here is a version of my easy peach pie recipe:


  • 1 (15 ounce) package pastry for a 9 inch double crust pie
  • 5-6 cups sliced peeled peaches (3pounds around a bout)
  • juice of one lemon
  • 1/2 cup flour (i've been using Teff Flour)
  • 2/3 cup Agave Nectar
  • cinnamon
  • nutmeg


  1. Preheat the oven to 450 degrees F
  2. Peel and slice up the peaches. In a bowl mix peaches, lemon juice, flour, and the cinnamon and nutmeg. Pour into pie shell and top with the 2nd pie crust. Cut several slits in the top crust to vent steam.
  3. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F ( bake for an additional 35 minutes, until the crust is brown and the juice begins to bubble through the vents. I highly recommend placing a cookie sheet underneath the pie because the juice bubbles out and will make a mess of your oven.

This pie tastes best when warm-hot....and even better if you top it with some vanilla ice cream!!

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