So, I followed JudiAU's lead and made some mini peach pies, which are now safely tucked away in my freezer. I used peaches from the Tenerelli stand at last Sunday's Hollywood market. They were great -- nice peach flavor, sweet, but rather firm (perfect for pies). I used Rose Levy Beranbaum's peach pie technique, along with Sir Gawain's crust (which I preferred to RLB's cream cheese crust). I even bought a Tilia foodsaver for extra protection in the freezer.
Anyway, now I'm looking to make apple and pear pies. Are there any particular varieties or vendors I should watch for at the Santa Monica and Hollywood markets?