Freezing peaches

This summer's local bumper fruit crop has been peaches.  Week after week our CSA fruit share has contained beautiful, fragrant, delicious peaches.  July and much of August were too hot for me to even think about baking so they have been consumed fresh and in smoothies.  And we can't keep up!  (GFCF Kid and Red Sox Daddy are not fans of the fresh peach.)

So, this morning I got to work and washed, peeled, sliced, weighed, and bagged 8 lbs. of peaches (enough for four pies, yum).  More than once I thought about how American pioneer women kept themselves sane by doing what work they could do together, with each other.  I was a bit lonely, just me and the peaches.

Here is my go-to peach pie recipe.  I'm not sure when I will bake my next peach pie, but with the peaches ready to go, I know we'll be enjoying one sometime soon.   (BTW, I have followed the peeling method in this recipe in the past, but peeled by hand this morning because the peaches were so ripe the skins were practically falling off.)