Back last summer, we did a peach-freezing experiment. According to Cook's Illustrated, the best way to keep peaches is to slice them, and mix with a little sugar and some "fruit fresh" (ascorbic acid), then bag and freeze. Blackberries, which were amazing last year, are best frozen individually spread out on a tray and then bagged once frozen. We finally decided to use them and those techniques worked out great. The peaches smelled like late summer. Emily then worked her pie-making magic on what has got to be the best fruit pie combination ever conceived. Even better than strawberry-rhubarb or blueberry-cranberry.