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The Newt (Somerset, England)

After Stourhead , the second garden on the tour that day was "The Newt". Talk about a change in garden styles! As I review my photos, I can appreciate the beauty and style of this garden, but I must confess, it was one of my least favorites.  I remember mostly the heat (it was one of our warmer days), the glaring sun with few trees in sight, and the commercial feel of the whole enterprise. But then again, this was mainly a vegetable garden and I was having an "off" day (I had just toured Stourhead, where I missed some of the main landmarks). The entrance took us through an area with gift shops and display areas (nice thing about photos is you see things you missed - I had not noticed the intricate ceiling design) - We did have an actual tour guide at this one, and he led us through the entire garden - Down a winding, blinding white walkway, towards the large vegetable garden - Leaving one vegetable garden, we headed up a grassy avenue with water features.  Along th...
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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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