"Millions of peaches, peaches for me. Millions of peaches, peaches for free."  At our home, we have a peach tree, and June means peaches....lots and lots of peaches!  Baked peaches, peach sauce, peach jam, fresh peaches, peach pie, and so on!

Even if you don't have a peach tree at your place, take advantage of the peaches that flood the market this time of year...Trader Joe's has several varieties, including organically grown.  One of our favorite things to do is to make a big peach pie.  

I use the Trader Joe's frozen Pie Crusts which are delicious, flakey, free of trans fats, and super easy to use. 
I simply thaw the crusts on the counter and then unfold them.  If there are any holes, just patch them by pressing the dough together with your fingers—repairs won't be noticeable after the pie is baked.

Our peaches have pretty thin peels, so we don't even bother peeling them.  The kids love cutting them up—if your little one can manage a knife safely, it's a task they can really get into.
Here's my basic recipe for peach pie. 

Just Peachy Pie:

1 box frozen Gourmet Pie Crusts (2 crusts), thawed
Peaches, pitted and sliced (about 2 pounds, roughly 6-7 cups cut peaches)
1 Tbsp lemon juice
1/4 cup all purpose flour
1/2 cup sugar

• Preheat oven to 425 degrees.
• Line your pie plate with the first crust.  Combine the peaches, lemon juice, flour, and sugar.  Put filling in the pie and top with second crust, pinching the crust edges together. 
• Poke the top once or twice with the tip of a knife.
• Bake 40-45 minutes until top is golden.  If the edges start to brown too much, just cover them with a few strips or a ring of foil.
• Cool a little before serving warm, or cool completely and serve later.