After the bacchanal of eating which was the 4th of July weekend, thinking about Pie was kind of hard. But as I started to poke around the kitchen I realized that I had lots of dough in the frig, some perfect peaches and even a few blueberries floating around. I’d been wanting to try the idea of a “butter custard” that a friend swears by to keep all her tarts firm and the juice from running out. As I paged through Dorie Greenspan’s Baking from My Home to Yours I saw her fruit gallette with a “custard” made of melted butter, one egg and 1/3 cup of sugar. The idea is interesting. Instead of using a thickener on the fruit to keep the juices from running out you simply place the unadorned fruit (no sugar either) on the dough, fold the edges up and put it in a hot oven. After 25 minutes you pour the “custard” over the fruit and let it bake until it “sets”. Beautiful and perfect for summer stone fruit from the farmers market that doesn’t need any extra sugar.