Step 1

Preheat oven to 450 degrees.

Step 2

Roll out refrigerated pie crust to make it large enough to fit in the bottom of a pie plate and leave a 2 inch overlap on top.

Step 3

Place pie crust in bottom of pie plate.

Step 4

For a thicker filling, mix peach jam with 1 Tablespoon of cornstarch and spread jam on pie crust.

Step 5

Thinly slice 6 fresh peaches in half moon shape.

Step 6

Arrange slices in a circular pattern on top of jam. Start on the outside and press into jam as you go. Finish with another circular pattern in the middle.

Step 7

Fold 2 inch overlap over peaches, leaving a large area open in the middle.

Step 8

Brush pie crust with melted butter.  Dust with sugar if desired.

Step 9

Bake at 450 degrees for 20 to 25 minutes until golden brown.

Step 10

Cool pie completely before serving so it has time to set.