After seeing how much filling I had, I abandoned the cast Iron pan in favor of a deeper newly acquired Le Creuset stoneware pie plate. I had to bake it longer than specified before it started to bubble. Maybe my peaches were different or I didn't thaw them enough, but they were rather hard and uncooked feeling and the filling was quite tart,... I was pretty disappointed, of course hubby eats anything that I make and loves it. Thank goodness that I went the extra step and sugared the top crust. Since we only ate 1/4 of the pie, I'm wondering if I can push a piece of aluminum foil against the cut edge to keep the rest intact, then tent the rest of the pie and put it back into the oven to bake some more? I'm sorry the recipe didn't work out. You could try rebaking but the juices may run out leaving the filling dry. If you do try it, let us know how it comes out. Molly@KAF Hi Rina - Stoneware will bake much more slowly than cast iron, so that was probably the issue with the peaches being hard. As for tart - perhaps a difference in personal taste, or perhaps you had some extra-tart frozen peaches. And sure, go ahead and bake it some more. You might even try carefully transferring it out of the stoneware into a 9" x 13" pan, kind of arraying the top crust over the filling and flattening the whole thing down. It won't look too pie-like anymore, but it'll probably bake better - Good luck! PJH

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