Roll out the first pie crust and fit into a 9-inch pie plate, leaving the excess to hang over the edges of the pie plate.
Prepare the peaches by blanching and peeling. Cut each peach in half, remove the pit, and then slice into ½” thick slice. Place peach slices in a large mixing bowl.
Squeeze lemon juice over the peaches and toss to prevent browning/discoloration.
Add sugar, flour, and cinnamon to the peach slices and toss to combine evenly.
Pour the peach pie filling into the prepared pie crust.
Dot the pieces of butter over the top of the pie filling.
Roll out the second crust into a round about an inch larger than the top of the pie and lay the crust over the filling.
Press the top and bottom crusts together where they meet around the edge, folding the excess crust under to form a nice edge around the crust.
You can pinch the crust edge in a pattern or smash with a fork.
Cut slits into the top of the crust to allow steam to escape while baking.
Sprinkle the top of the crust with a tablespoon or two of extra granulated sugar (optional).
Wrap 2-3-inch wide strips of aluminum foil around the edges of the crust.
Bake for 35-45 minutes, removing the aluminum foil during the final 15 minutes of baking. The pie is done when golden brown across the top and the pie filling is bubbling up through the slits. Remove from oven and cool completely before slicing and serving.
Notes
Storage:Store in an airtight container on the countertop or in the refrigerator for up to 5 days. Freeze for up to 1 month.Notes:The pie should be cooled completely before slicing so that it sets and doesn’t run.Blanching Peaches for Easy Peeling:Fill a large pot with water and bring it to a boil. Once the water is boiling, reduce the heat to low and keep it at a simmer. Drop peaches (several at a time or as many as will fit) into the simmering water and toss gently for about 30 seconds. Remove peaches from the water with a slotted spoon and immediately submerge them in a bowl of ice water. After several minutes, use a paring knife to peel the skin from the peaches - the skin should come off almost fully intact.Freezing Peach Pie Filling:Prepare peaches as instructed. Toss together lemon juice, sugar, flour, and cinnamon in a large bowl. Transfer peach pie filling into a 1-gallon Ziploc freezer bag. Lay flat and freeze for up to 3 months. Thaw in the refrigerator overnight, then pour all contents directly into the pie crust when ready to bake. Follow the instructions to dot the pie filling with butter, top with a crust, and bake.