I followed my hunch... put a folded piece of aluminum foil against the cut edge, then wadded up some more foil to pack against it to hold everything in place. Then tented the whole pie with foil and baked again... it took almost another hour before I was happy with it, the top crust lost some of its flakieness, but it is much improved... We enjoyed a piece with lunch... I think it was a combination of different peaches, the deep dish and the stone ware... I probably should have baked a familiar pie recipe in it for the first time. Thanks for your comments and advice. Glad you were able to salvage something out of the pie, Rina - thanks for reporting back. PJH

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