Pickin and caring for peaches

I know peach season began in July. But these factoids on peaches will be lost if I don't set them here. Besides, my market has prima peaches out for sale. Peaches are great for iron,potassium, and Vitamin C.
*Select peaches with a rosy blush on a background of cream or red.
*Look for smooth skin, no wrinkles, blemishes, bruises, or tan-colored circles (early decay sign).
*You should be able to sniff a peachy fragrance at the stem end of the fruit.
*Select peaches that give slightly at the seam when pressed with your thumb; though the rest of the peach is firm.
*Because peaches are more perishable than apples, only buy the amount you will use.
*At home, leave peaches out or in a paper sack at room temperature a day or two to soften.
*You may store ripe peaches in the refrigerator. They will keep for 3 to 5 days. Since they taste better at room temperature, take them from the refrigerator one hour before eating.
*Rinse well before eating them. To peel for cooking, blanch in boiling water for a minute, then plunge into ice water to cool. In fruit salads a dash of lemon juice keeps slices from browning.
Here's a way to save a FRESH, peach pie for Christmas!
Fresh Peach Pie Filling
5 cups peeled, sliced fresh peaches
1 ½ teaspoons lemon juice
¾ cup sugar
¼ cup all purpose flour
½ teaspoon ground cinnamon
2 tablespoons butter, melted
Place peaches in a medium bowl; sprinkle with lemon juice, tossing gently. Set aside.
Combine sugar, flour, and cinnamon; sprinkle over peaches. Toss gently and set aside.
Line a 9- inch pie plate with heavy- duty plastic wrap, allowing edges to extend over sides 6 to 8 inches.
Spoon filling into pie plate, and drizzle with butter; fold edges of plastic wrap over top, and seal securely.
Freeze until firm.
Remove the wrapped frozen filling from pie plate, and add a wrap of aluminum foil. Label and freeze filing up to six months. Yields enough for one 9-inch pie.

Fresh Peach Pie
Fit 1 crust from l package refrigerated piecrusts into a 9-inch pie plate according to package directions. Unwrap frozen pie filling, and place filling into pastry shell. Roll remaining piecrust on a lightly floured surface to press out fold lines; place over peach mixture. Fold edges under, and crimp. Cut slits in top crust for steam to escape. Bake at 425 degrees for 15 minutes; cover edges with foil to prevent browning, and bake 25 to 30 minutes or until golden. Cool on a wire rack. Yields one 9-inch pie.