You don't need a recipe for Fresh Peach Pie. Just peaches. Oh and pie crust would be nice too. Above you can see the sliced peaches tossed with about 1/2 cup of brown sugar, a pinch of salt and 2 tablespoons of cornstarch. Let it sit while you work on the crust.
When you get the bottom crust in the pie plate, fill it with your luscious peaches and dot with butter. Wet the rim of the bottom crust and gently lay the top crust on it and fold the edges under.
Crimp the edges, brush the top with milk and sprinkle with sugar, be sure to cut some slits in the crust for steam to escape. Put it in a 425 degree oven for 15 minutes, reduce the heat to 350 degrees and bake until the crust is golden and the filling is bubbling out of the slits. Set your beautiful creation on a rack to cool as long as you can stand to wait and then serve that baby up!