Hi PJ, that's my favorite pie crust recipe too - except for the addition of the confectioner's sugar - is that just to aid in browning? Or just to kick it up a notch? And another question: is the pie baking on top of a baking stone? I can't quite tell what you've got under that pie in the oven. Ahh, peach pie - thanks a lot - just as I've been thinking I need to go back on Weight Watcher's - again!! The confectioner's sugar will help to enhance the coloring but also help with the texure and flavor. Joan @ baker'shotline Beth, I probably set it on the stone because I just leave the stone in the oven full-time. Not necessary, though - cast iron gets plenty hot on its own. Give my best to the cows :) PJH

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