I want some of this right now.

Mt. Airy Farmers' Market manager Kathy Detwiler keeps wowing me with the recipes she sends in, which contain ingredients that you can buy at the market. This week's delicacy: Open-face peach pie.

The farmers' market takes place on Tuesdays from 3 to 7 p.m. at William Allen Plaza on the Lutheran Theological Seminary's campus. It's sponsored by the seminary and by Valley Green Bank.

Mom's Open-Face Peach Pie

14 fresh peach halves
3/4 cup sugar
1/2 cup flour
2 tbsp butter
2 tbsp lemon juice
1/4 cup water or peach juice
Pastry for one crust

Combine juices and water and set aside.

Combine sugar, flour and butter to make crumbs. Sprinkle half the crumbs onto the bottom of an unbaked pie crust. Place peaches cut side down on the pie shell, on top of crumbs. Cover with remaining crumb mixture. Add fruit juices and water. Sprinkle a little fresh nutmeg over the tops of the peaches.

Bake at 375 degrees F for 40 to 45 minutes.

Yields one pie.