While the almost-impossible juiciness of a ripe peach is the source of the fruit’s magnificence, it’s also the reason that fresh peaches can be tricky to use in pies. In addition to fresh fruit flavor, ripe peaches exude so much juice that they require an excess of flavor-dampening binders to create a filling that isn’t soup. Our recipe brings the best out of peaches without the soggy crust and grainy filling that often plague these pies.