My sister lives in Georgia. One year when she was making a trip up to Indiana to visit, I asked her to bring enough peaches for a couple of pies. She went to a farmer's market and there were multiple varieties of local peaches. She didn't know which to buy so she asked the lady working there and she chose some that she said would travel well and be perfect when she arrived. They were beautiful but slightly small, packed with flavor. I wish I knew what kind they were. So I guess you have to go to local farmers' markets to get them. When I was a kid my mother would get RedHavens from Michigan that made great pies. So far the peaches in the store here have all been the hard as rocks peaches from California. Picked too green to ever be any good. I'll keep looking though because peach pies are one of my favorites. I'm going to have to try this one-crust pie. A lot faster than making a lattice crust for the top. I'm curious about what the filling is like using the Signature Secrets or the Piefilling Enhancer. I always use tapioca for peach pies because it is more delicate & gives a more translucent filling than flour.

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