Best laid plans. My sister made her peach loaf way before I got going on a slab pie. So I look forward to seeing yours!
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Great minds, 
Peaches cooked in a touch of honey and French salt crystal butter alongside Greek yogurt, slivered almonds and dried bee pollen. Drizzled cooking drippings.
Snack attack.
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Lovely 
Thanks, I surprised myself with this attempt. Tasted great and even photographed well. 
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Baked a half sheet slab peach pie this morning. I used puff pastry instead of pie crust but otherwise followed the link I posted adjusting measurements and baking time.
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This was outstanding, a peachy shrub with a spicy spiked spin.
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Spent last night and today at a winery in NJ. The food trucks pulled pork sandwich used this rub and boy was it full of tasty peachy goodness. Roasted peaches topped the pork. The gent shared the rub label. A Spiceology product.
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Made this again for breakfast and after a few fancier peach recipes, this simple fix is my favorite.
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I made Claire Saffitzâs slab peach streusel pie; write-up is here.
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Glad you enjoyed it, I wasnât a fan. I only baked a half sheet so as to test and not waste farm peaches. I didnât care for the crumb.
I think the peach-juice-concentration technique is definitely something I will re-use. Worked a charm.
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Agree there.
Peach frangipane galette from David Lebovitz. Had a basket of peaches that were getting very spotty, and so half went into the galette and the other half into the worm compost bin! This was spectacular when warm. All the things I love: tangy fruit,
almond and not too much crust. I didnât bake it in the tart pan but it somehow fit perfectly when I slid it off the cookie sheet.
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That looks so delicious. Fork at the ready! 
My peach farmer (locally famous family who have been growing and selling for a couple generations now) sells their peaches at ONE very low-traffic farmerâs market on Fridays and Saturdays. This market not my primary market. I stop there on my way to my main market every Friday morning before work; the main market is only open one day a week.
Two weeks ago, the peach farmer told me there would only be two more weeks of peaches, so I bought a really big box. The next week, they had a sign up saying their remaining peaches were too green, so this week was the final opportunity to score their peaches until next summer.
As I was driving in the direction of the market this morning, I briefly considered putting off buying my last round of peaches until tomorrow, when I would have all day to process them. For some reason, I decided to stop in and check with the peach farmer anyway, and was happy I did so, as the news was dire: this was in fact the final week, but the load of peaches at the market today was the last load. Tomorrow theyâd be out. So I got out my wallet and ordered a big box, and the farmer started putting the precious cargo, one peach at a time, carefully into my peach basket that I carry around in the trunk of my car. We chatted as he did so, and he remarked that I should endeavor to use them fairly quickly as they were super sweet and super ripe. I said yes, I would be canning them up tonight, at which point he stopped and said: Oh, but these are white peaches.
Needle scratch
He knows itâs not recommended to can white peaches (insufficient acidity) as well as I do. And the quantity I was buying was far too great for eating them out of hand.
So, we reversed the process. He took the peaches carefully out of my basket, one at a time, and I instead purchased just a small box, about 6 peaches, to enjoy. Their peaches are so reliably good - even though I prefer yellow, I was happy to score my last box of the season from my favorite orchard.
I got some yellow locals from another farmer later that morning, and put them aside for canning. For breakfast, I washed one of the white peaches and took a bite, and was rewarded with a truly ambrosial, floral peach that was so delicious, Iâm sure Iâll be able to remember the taste all through this coming winter. Peaches!!!
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You are as passionate about peaches as my husband! 
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