how to peel peaches

 Wash the peaches, put them in boiling water for 20 seconds and then dip them briefly in cold water.

The rind will come off very easily and the pulp will be a very firm pink color.

Clean your moderately ripe peaches. Make sure there are none with large

bruises or any other defects. A fruit and vegetable sprayer can be used to clean them if desired.

Cut each peach in half, straight across. You can split it on a cutting board or, if you're skilled, you can slice the peach resting in your hands. Be sure to cut the fruit straight.

Separate each peach into two halves after slicing and pitting. You will now have a container full of peach halves.

Peel clean peaches, if desired. To do this, place each peach half on the cutting board. Gently cut just the rind in the middle and pull each part of the rind from the pulp.

Uniform peach cut. Place one of the peach halves, face down, on a cutting board. Positioning it this way provides a stable base for slicing and making even cuts.

Cut the peach halves. Slices can range from very thin to thick pieces. The important thing is to keep the same thickness between all the pieces. Pies are usually thinly sliced.

Continue the procedure with the remaining halves. The first and last pieces of each peach half, being too small, can be discarded.

Arrange the peach halves as desired over your fruit pie. A common way is to position them slightly overlapping each other in completely circular shapes around the pie.