If i had to eat only one more pie for the rest of my life i'd eat this pie

I love mountains and have a special draw to Colorado.  My mom's brother lives in the mountains and it is a major highlight of my year to visit my cousins.  Sometime along the way we picked up a Colorado cookbook and it has in it the majestic recipe for the best peach pie ever conceived.

It is so good I can't ever remember to get a picture of its juicy goodness before it disappears.

But.  I'll try on the 4th pie of the month when it comes along. (Edit: see below for picture)

The pure simplicity of pies is incredible.  With a simple crust (a stick and a half of butter cut into a blended mixture of 1 1/2 cups of flour and 2 tablespoons of sugar, binded with 2 tablespoons of water) you can entice the juicy wonders of any fruit, bringing out the subtle textures and flavor profiles of fruits from apples to currents to strawberries with nothing more than a dash of cinnamon or a handful of chocolate chips.
The method of topping the pie may be as important to the presentation and personality of the pie as naming a child.  Latticed pies ring of Americana and farmhouse wives perfecting their berry pies for state fairs, while a whole crust topping with a few vent holes can either bring to mind apple pies cooling on the windowsill or, for the non-baking culture, boxed frozen pies from the store.
If you are really interested in baking a pie that is complete from top to bottom, perhaps a more creative topping must be employed.  Apparently people like to eat cheese with everything.  To prove my point, try mixing a lot of butter with a lot of cheese, some sugar and enough flour to hold it all together, crumble it over the top of a peach pie and j in your p.

Cara