So, per your advice from last time, I made peach pie again yesterday and reduced the juices beforehand. Big difference!
I'm pretty happy with the result now, except the fruit is a touch mushier than I might have liked (the peaches were "ripe but firm".) I wonder if pouring on the hot reduced juice might have cooked the peaches slightly... next time, I think I'm gonna freeze the whole thing for half an hour before baking - that's what I do with apple pie.
Carb lover, I have now twice baked the pie with unpeeled peaches, and definitely will continue to. The skins are barely detectable in the finished pie & they give the juices a nice pink cast. The whole peeling process is such a pain in the butt that I'm simply convinced it's not worth it.
The only flavorings, except for sugar, are a 1/4 tsp of nutmeg and 1/2 tsp pure almond extract. Delicious.