I made changes in the recipe because the peaches were so juicy. I also wanted my top crust to stay crispy. So, I mixed 2 tablespoons of flour with 1/4 cup of sugar. I put the sugar/flour mixture over the filling before dotting with butter and adding the top crust. (Don’t worry the top mixture of sugar and flour will cook into the pie. And, it will keep your top crust from becoming soggy.)
PEACH PIE FILLING:
5 to 6 cups of peaches
1/2 to 2/3 cup white or brown sugar (I used 2/3 cup of white)
1/8 tsp. salt
1 1/2 tsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tablespoon lemon juice
Dot with 1 1/2 tablespoons of butter
DIRECTIONS: Bake the pie in a preheated 450 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake 35 to 40 minutes or until golden brown. The middle should be bubbling.
How to peel peaches: dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice. The skins will easily slide off.
Healingmagichands of http://healingmagichands.wordpress.com/, kindly added it is important to make sure the peaches are ripe before peeling. Otherwise the peels may not slip off.
Thanks for your help, Healingmagichands!