Thank you SFM customer Sharon Hetherington for sharing this recipe! 

1 box refrigerated Pillsbury pie crusts, softened
3/4 cup brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
9 cups fresh peaches, peeled, pitted and sliced
1/2 roll refrigerated Pillsbury sugar cookies
Vanilla ice cream, optional

Preheat oven to 375 degrees. On lightly floured surface, unroll and stack pie crusts. Roll crusts to measure 17″ x 12″. Fit crust into ungreased 15″ x 10″ x 1″ pan, pressing into the corners. Fold excess crust even with edge of pan and crimp edges. Mix brown sugar, cornstarch and lemon juice; stir peaches into mixture to coat. Spoon peaches over crust. Break cookie dough into coarse crumbs and sprinkle evenly over peaches. Bake 55-60 minutes or until golden brown and bubbly. Cool on rack for 45 minutes. Serve with a scoop of vanilla ice cream, if desired.