I take a new wooden peel and sand it smooth, along the grain, with fine sandpaper. I then add a bunch of flour and press it into the peel with a sliding motion, also along the grain. All it takes now is a tiny bit of flour rubbed into the peel and my pies don't stick. No corn meal, etc., changing the taste of the crust.
Just like a deep dish pan, a peel needs to be seasoned and it'll perform. With a peel, however, it's a dry seasoning that (My conjecture) fills in the pores of the wood and makes it nice and slick over time.