About twenty years ago, I spent a summer in rural Georgia, living with my boyfriend's family. They had a huge vegetable garden and many peach trees. BF's grandmother and I picked wild blackberries and made jelly. BF's mom taught me how to make and can (excuse me, how to "put up") pickles and jellies. She had an ice cream maker and I made a lot of peach ice cream that summer. We picked and shelled a lot of black-eye peas and purple hull peas. BF's Dad let me drive his '65 mustang whenever I needed a car. It was an incredible summer, even though the boyfriend and I broke up that Fall.
So a few days ago when I across some beautiful organically-grown peaches, I decided to make a pie for a Labor Day gathering. On a whim I decided to use the peels and pits for extra flavor and pectin, as I did along time ago when making jelly. If you can't get pesticide-free peaches, or just don't feel like doing so, step #7 can be skipped.
This recipe is for a larger pie pan, mine measures 11" across rim to rim and it is a little deeper than the standard. I also used a sweet crust recipe that uses an egg; it can be re-rolled easily and good for lattice top. Really for a double-crust XL pie the dough amount should be increased (maybe 1.25 to 1.5 times), but I like a thin crust. —Sadassa_Ulna