(The first photo is not from my garden, it's just a great shot of hyssop)
Those are the hyssops in the background, they have gotten quite a bit larger since this picture
Here you can see that these peaches are not a hand's breadth apart. It is hard to tell from the photos but many of the peaches are tiny.
There are still many big fat juicy ones though, just in time to start making peach pies! I use Martha Stewart's wonderful Pate Brisee pie crust recipe and Cooks Illustrated's filling.
First you blanch the peaches for easy peeling. (This works amazing well.) Then pit and slice them, and toss them with lemon juice sugar and a pinch of salt. I used less than half the sugar and it still tasted a little on the sweet side.
Cooks Illustrated has tested out several ways to create the perfect filling, juicy but not too runny. It tested flour, tapioca corn starch and potato starch added to the peaches for thickening. They concluded that potato starch is by far the best with crushed tapioca second. I didn't have any potato starch on hand and although it is not the same thing, I used potato flour.
The photo does not do this pie justice. It is amazing served warm with vanilla ice cream, or with a pinch of heavy cream drizzled over the top. Perfection!