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The Garden House (Devon, England)

The destinations are beginning to blur but looking at the tour guide booklet, I see that we are now in Plymouth. Today, we visited two gardens designed by Keith Wiley.  The first is The Garden House , where Wiley worked as Head Gardener for 25 years (from 1978-2003). The 10-acre estate was purchased in the 1940s by former Eton schoolmaster Lionel Fortescue and his wife Katherine. It was formerly home to the  vicars of Buckland Monachronum. The Fortescue's renovated the gardens and ran a market garden business and raised cattle.  The remains of some of the original buildings in the vicarage still stand in the garden and serve as a romantic backdrop in the Walled Garden - I loved the way they had massed ferns together. Just stunning! Surrounding the walled garden and venturing out away from the house are more naturalistic plantings  - Today, the head gardener is Nick Haworth, who was previously head gardener at Greenway , which we visited earlier.  Keith Wiley lef...
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Peach Pie


We just got 10 pounds of local peaches. This recipe turned out great. It is a keeper!

Peach Pie

Double piecrust (store-bought or homemade - this is the one I use)
1/2 cup sugar
1/4 cup brown sugar
5 cups sliced peaches (peeled)
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon butter
2-3 teaspoons lemon juice
1 egg (whisked) (to be used for brushing the crust before baking)

Prepare pie crusts.

Preheat oven to 400.

Combine the two sugars in a bowl. Add the peaches and toss. Cover and let stand for about 1 hour.

Drain the peaches and reserve the juice.

In a medium saucepan, combine the cornstarch, cinnamon, nutmeg and salt. Over low heat, slowly add the reserved peach juice and stir constantly, about 2 minutes, until the mixture thickens. Remove from the heat and add the butter and lemon juice. Stir until the butter has melted.

Pour into the crust and top with the second crust. Brush the top with egg wash and make small slits with a sharp knife.

Bake on a pan for 40-45 minutes.


Text and photos by Phillip Oliver, Dirt Therapy
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