This pie looks spectacular. I am one who bemoans supermarket peaches and the inability to find a decent peach that doesn't taste like cardboard. I wonder why the growers who ship to said supermarkets decided to grow peaches devoid of any fuzz? Peaches just aren't peaches without their soft, fuzzy coating. I, too, remember eating ripe, sweet peaches with the juices running down my chin and along my forearms. The only thing that could beat a fresh peach was my mom's peach cobbler which she basically made like a deep-dish square pie: thick bottom crust made from pie dough, filled with peaches and topped with a sugar-coated slab of pie crust. What a treasured gastronomic memory! Mary Jane, I also roll my pie crusts with a ziptop bag the way you described. There's a lot less mess that way.

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