Hello, everyone.
While we were visiting family, I found a farm stand with fresh, Illinois peaches for sale. Nabbed a nice bag of them, quick.
To make pie, they needed to be peeled...and I had never tried that before.
Following instructions on various web sites and Youtube videos, I cut a cross in the bottom of the fruit. Then I put them into boiling water for just a few seconds (if you've peeled tomatoes, this is the same game) and then put the now scalded peaches into a bowl of ice water to shock them and stop the cooking. Then I used a knife to pull the skin away from the flesh of the fruit. Sliced the peeled peaches and put them into a bowl to macerate with some sugar.
These are the peels and pits after the peaches were peeled. It's a surprisingly small pile for a bag of 8 or 10 peaches.
These are the sliced peaches, with about a half cup of sugar to bring out the juice, waiting until time to be put into the pie shell.
This was the first of two pies that got made during our visit. The second pie, not pictured, was Granny Smith apples.
I love making pies. The grandchildren liked eating them for breakfast, too.
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