I'm Shilpa Oskokrovich, and I'm Jesse Shepcheck.

We're both senior test kitchen editors at Bon Appetit.

And this is BA Bake Club.

Bake club is Bon Appetit's book club, but for baking.

We're creating the nerdiest and most wholesome corner of the baking internet.

Every month, we publish a recipe on Bon Appetit.com

that introduces a baking concept we think you should know.

And then you'll go bake, send us any questions you have or pictures of your finished creations.

And we'll get together here on the podcast to talk about the recipe.

So the September Bake Club recipe, which is my banana pudding peri breast, is live now on bonapetit.com.

And we'll tell you a bit about it at the end of the episode.

But today, we're going to be talking about Shilpa's excellent late summer peach and blueberry pie.

Shilpa, can you tell us a little bit about this pie?

Listen, first I think we need to establish that summer is actually the time that most of us should be baking.

Because there's so much, exactly.

There's so much like produce. All of the fruit is out there. I know we normally think of baking season as fall and winter, which I get it. You know, it's cold outside and most of us want to be at home, you know, baking cozy things. But summer has so much fruit. And so we felt it was really appropriate to feature a fruit pie in August. And I know that

was asking a lot of readers, but Jesse, I mean, it was lovely to see so many people made this pie.

No, so many people did. They looked beautiful. It looked great. Way more successful than any of

my very early attempts at pie many years ago. Okay, what can I say about the pie? The pie is essentially three

components. It has a pie crust, a very flaky pie crust, a recipe that I actually developed a couple

years ago, a recipe that I'm very proud of and which has gone on to be very popular with a lot of

colleagues and readers. Then there's a filling, which is a peach and blueberry filling,

...