Peach pies are summer's perfect dessert. Except when they're a soupy, crust-mushifying mess.
![1362004_Peach-Pie-The-Old-Fashioned-Way_Photo-by-lutzflcat.jpg](https://www.allrecipes.com/thmb/Z5fAI3FbWwofYDog7JblQIGkGxU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1362004_Peach-Pie-The-Old-Fashioned-Way_Photo-by-lutzflcat-728da08e40e04c2f8217f9d65b43302f.jpg)
Peaches are a juicy fruit. That's a good thing, almost always. With pies, though, you want to minimize the juiciness.
Well, good news. Here are a couple simple tricks from Chef John to help you bake a firm, moist-but-not-watery peach pie.
1) Put sliced peaches in a bowl with sugar and a pinch of salt. Let it sit for 30 minutes until it looks like this.
![Peach-Pie-Juices.jpg](https://www.allrecipes.com/thmb/2kWqEVT1Gi9hIy1z9EMk458-Fsc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fileelqQzX-44d9e196b4fc4d399d105ab3e72508d0.jpg)
2) Then set a strainer over a sauce pan. Pour the fruit into the strainer, and let it sit for about 5 minutes, with the juices running into the sauce pan.
Pro Tip: Reduce the sugary peach sauce for later.
3) Now the real key to ensuring a moist but not watery pie is to use a lattice top on your pie. The spaces between the strips of lattice allow extra juices to evaporate as the pie bakes. The result? Perfect peach pie!
Give these tricks a try:
Peach Pie the Old Fashioned Two Crust Way
Learn all about peaches, including how to buy and store them.