Peach pie filling
Refrigerated pie crusts
Add one crust to a greased pie dish then just pour in one quart of your peach pie filling.
Top with remaining crust and wrap any excess top crust around the bottom crust.
Press the two crusts together, pinch every inch or so and cut vents in the top.
Bake at 425 degrees F for 40 minutes.
After first 20 minute wrap outer crust edges with aluminum foil to prevent over-baking.