The recipe is from online, but perhaps you could get creative with the crust...make it look like Chimpy
ImPeachment Pie * unbaked pastry dough for a double-crust, 9-inch pie
* 4 to 5 c. peeled, sliced fresh peaches (about 2 lb.)
* juice of 1/2 lemon
* 3/4 c. sugar (or more, to taste)
* 3 tbsp. flour
* 1/4 tsp. cinnamon or nutmeg (optional)
* 2 tbsp. butter, cut up
* 1 egg beaten with 1 tbsp. water
Instructions
* STEP 1: Have unbaked pastry dough ready - it should be refrigerated at least 20 minutes and can even be made the day before and kept chilled. (See "How to Make Basic Piecrust," under Related eHows.)
* STEP 2: Preheat oven to 425 degrees F.
* STEP 3: Toss peaches lightly in a bowl with lemon juice, sugar, flour and spices.
* STEP 4: Sprinkle a little more flour onto your work surface.
* STEP 5: Divide the dough into two balls, one slightly larger than the other. Roll out the larger ball into a circle about 1/8-inch thick and a bit larger than the pan. (See "Roll Out Dough," under Related eHows.)
* STEP 6: Transfer the rolled dough to the pie pan - it's easier to lift if you drape it over the rolling pin first. Don't stretch the dough to fit in the pan.
* STEP 7: Trim the edges to a 1-inch overhang. Add the peaches to the dough-lined pan, piling them up slightly in the center. Dot with the cut-up butter.
* STEP 8: Roll out the other dough ball into a circle about 1/8-inch thick. Place it on top of the peaches and trim the edges to a 1-inch overhang.
* STEP 9: Fold the top crust over the lower crust and press them together with your fingers. Crimp the edges decoratively, then cut a few vents in the top crust to let steam escape.
* STEP 10: Brush the egg-water mixture onto the top crust. It will form a shiny glaze as the pie bakes.
* STEP 11: Place the pie in the oven and bake 10 minutes, then lower the heat to 350 degrees F and bake for another 30 to 40 minutes.
Remarkably similar to this recipe:
http://www.ehow.com/how_2934_make-peach-pie.html