Toss some sliced fresh peaches with a bit of flour and sugar, pile on a pie crust, dot with butter, fold the ends up and bake for 15 minutes at 425°. If desired, before baking you can brush the crust with an egg wash and sprinkle with sugar.

I just used some extra pastry dough that was in the freezer (from the Chicken Pot Pies); however, making a butter crust (from the inspiration recipe) would probably make this yummy dessert even more delicious. Ice cream helps with that as well!