You could make something other than a pie with the peaches or eat them as fresh fruit. Really, what ever to put in a fruit pie but fruit and sugar and some spices? If you add spices most people would think that they were eating apple pie and the fact of the peaches would be obscured.

Pies are so rich and I hold the opinion that once you put that much sugar on fruit and encase it in high fat pie dough, it negates the fresh fruit and you might just as well have used frozen fruit from the grocery store.

Were I live we have an abundance of orchards and farms and the area is known for both the peach crop and the sweet corn crop. So, I buy fresh peaches in season and that is the only time I buy them, when I get them fresh from the orchard. The season is just winding down and I probably bought my last box of seasonal peaches yesterday. They are big and ripe and lucious and fresh and it would seen unkind to such a luxury as that to drown them in sugar. For that I would just use some frozen ones.

I often will peel them and cut them up and put them in a glass jar with a bit of lemon juice to keep the color. It makes it easy to grab a few and they are so wonderfully sweet and fresh!

Maybe think beyound the pie for your peaches, unless you really want pie.

I pay handsomely for my fresh produce. It is a luxury that I allow myself, in season. If you add too much sugar, or fat or cheese to fresh produce it rather negates the fresh produce and can render it downright unhealthy, and obscure the freshness of it. Only in the summer do I have fresh from the field to the inside of the open market at the farm. The rest of the year it is shopping at the grocery store, and that is always a sad time when I have to return to the produce section of the store after the summer bounty.

I see people will use them in salads of one kind or another, but that never appealed to me . But one of these sweet beauties from the orchard is to be appreciated in all it's glory.

Maybe just eat them as they are, as fresh peaches? Unless you really want pie.

I'm a fan of fruit glace' pies including peach: https://www.cooks.com/recipe/yu5xa750/glazed-peach-pie.html

a few blueberries or raspberries added would be nice, too.

I've made cobbler with nectarines (basically non-fuzzy peaches) and strawberries - it was way better than just one fruit by itself.

Blueberries are good with peaches too but the color might be odd.

And peach ice cream is heavenly.

I’m always happy with peach crisp or peach and berry crisp. Love a peach/raspberry combo.

Dark brown sugar and cinnamon. I do not like two fruits in a pie. I want each different fruit to shine.

Peach pavlova.

I recently had a dinner which was oddly at what had been my grandmother’s summer home. The house is on the grounds of a local art school. Surreal. The english hostess served scones, berries and cream (not whipped). It was delicious. I can imagine it with peaches.

Yes, Claudia, I really want pie. I make and freeze pies and have used the last. All these other suggestions have merit, but it's going to be pie. That's why I asked about pie.

Olychick, I'm planning a double crust pie, but have saved the glacé recipe. Intriguing! But 7 peaches for 8 cups sliced? Did the writer get them from Sleeper? I've never seen a peach the size of a softball!

Sherry, I hear you, though I have to say, my blueberry apple pie is really really good.

Chloebud, I haven't checked my e-mail yet, today. I probably have that Sur La Table list awaiting, but I might not have checked it. The maple and bourbon glazed with pistachios sounds like a potential winner for the filling! I'd been mulling on maple but couldn't quite figure it out. And pistachios aren't the kind of too much work to prepare nut that I didn't want to fuss with (given the kind that are shelled and skinned already).

Thank-you all for the responses! If I had my own tree, I'd try more of them...