How to Blanch and Peel Peaches: Bring a large pot of water to a boil. Reduce the heat to low and keep it simmering. Drop the peaches into the water and toss gently for 30 seconds.
Use a slotted spoon to drain peaches from the water and submerge them in a bowl of ice water.
After several minutes, use a sharp knife to peel the skin off. The skin will come off almost fully intact.
Preheat the oven to 425 degrees. Use a rolling pin to roll out the first pie shell so it fits into a 9-inch pie dish. Let the excess dough hang over the edges.
Cut each blanched peach in half, take the pit out, and slice so they are a 1/2″ thick. Place the peaches in a large bowl.
Squeeze lemon juice over the top of the peaches to keep them from browning. Add the sugar, flour, and cinnamon and toss the peaches so it’s combined.
Pour the peach mixture into the pie crust. Add the butter slices over top.
Roll out the top pie crust so it is an inch larger than the top and lay over the filling. Pinch the edges together and fold the excess crust underneath to make a nice crust. If desired use a fork to make a pattern.
Cut slits in the top so the steam can escape while baking.
Sprinkle the top of the crust with a tablespoon of sugar.
Wrap aluminum foil around the edges of the crust.
Bake for 35-45 minutes. Remove the foil during the last 15 minutes of baking time. When the pie is done, it will be golden brown with the filling bubbling through the top. Cool completely before slicing.
Serve with a scoop of ice cream or whipped cream.