After helping my parents pick an entire bushel basket of green beans last Friday, we decided to deliver some to friendly and famous psychic Irene Hughes, who is helping me host my birthday tea celebration this month at Annie's Tea Room and Ice Cream Parlor in neighboring Crete.

I was meeting with Irene to complete the menu details for the tea, and she reminded me of some of the famous clients she's worked for, from Merv Griffin and Eva Gabor to the eccentric billionaire Howard Hughes (no relation to Irene).

We decided at the tea we will talk a little about the strange and fascinating life of Hughes, who was dubbed "the bashful billionaire."

And in his honor, Don and Nancy Johnson, the owners of Annie's Tea Room, are going to serve guests samples of their "Cherry Vanilla Ice Cream," which was Hughes' favorite. (At the event, we'll share an interesting story about why this ice cream was his stand-out favorite.)

For any readers still interested in attending one of the Aug. 13 tea seatings, but haven't called yet, there are only a few seats that remain for the two tea times (and, yes, Irene and my parents will attend both) -- 2 and 7 p.m.

Reservations are required and the price is all inclusive (yep, even the tip) for $25 a person. The seating is limited to 50 people. Please call (708) 672-5240.

This week's recipe is from one of the first-place winners at last week's Porter County Fair pie contest. Linda Curley of Valparaiso created this delicious peach pie which took home top honors.

Summertime Peach Pie

Crust:

1-1/4 cups flour

1/2 cup shortening

1/2 teaspoon salt

1 egg, beaten

2 to 3 tablespoons cold water

2 teaspoons vinegar

Filling:

4 cups peeled, pitted, ripe, sliced peaches

1/3 cup frozen lemonade concentrate

1/4 cup sugar

2 tablespoons quick-cooking tapioca

Topping:

3/4 cup flour

1/3 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

5 tablespoons unsalted butter, cut into 1/4-inch pieces

* Heat oven to 400 degrees.

* For the crust: Place all crust ingredients, except water and vinegar into a large bowl.

* Use a knife or pastry blender and cut ingredients together to combine.

* Mix water and vinegar and add water slowly and continue to blend (do not overwork). Adjust flour and liquid as necessary for proper consistency.

* Form into a ball, chill for a few minutes and roll on floured board or between two pieces of wax paper to create bottom crusts for a 9-inch pie. Chill any unused dough.

* Line a 9-inch pie pan with the bottom crust and place in freezer for 15 minutes.

* For the filling: Mix all filling ingredients together and place in chilled pie shell.

* Place pie on center rack of a oven and bake for 25 minutes.

* Combine all topping ingredients and cut together in a bowl to create a crumb topping or place in a food processor and pulse several times.

* Remove pie from oven and reduce temperature to 375 degrees.

* Gently spread topping over and to the edges of warm pie.

* Return pie to oven for 30 minutes.

* Cool 1 hour before serving warm with vanilla ice cream.

Makes 8 slices.

* The opinions expressed are solely those of the writer. He can be reached at ppotempa@nwitimes.com or 219.852.4327.