I made peach pie yesterday. It looked great until I sliced it, and then a deluge of pink peach juice came out, drowning the pie crust and creating a deep pool on the plate. I don't mind a bit of juice (and hate gelatinous gloppy pies), but this was really just too juicy. (Otherwise tasty though!)
I followed a Bittman recipe that called for 1.5 tablespoons of cornstarch to be mixed with the sugar and spices for the peach filling. This was clearly not enough for the ripe peaches. I know I could just up the quantity, but wouldn't this make for a gloppy, cloudy filling?
Is tapioca any better? Should I just use flour? Or does a crumb topping make the pie drier? Should I let the peaches "bleed", reserving the juice?
Thanks for any tips you might have.