The most important thing when baking a pie is chill, chill, chill. If the crust is sticking, chill. (or add a dusting of flour) . Chill the dough after filling the pie. You want everything as cold as possible before it goes into the hot oven.
Store the baked pie leftovers (if there are any) covered with foil, in the fridge up to 5 days. Heat at 325 degrees, covered for 20-30 minutes to re-heat.
You can freeze the dough up to 3 months. Wrap in a double layer of plastic. Thaw overnight in the fridge before rolling.
You can use unsweetened frozen peaches. Cut the peach slices in half to prevent the pie from getting too "jammy".
I always bake on a lined baking sheet- this way there are no spills in your oven and you can easily move the pie without damaging the fragile crust.