By Carl Hanson

Peach pies are summer's perfect dessert. Except when they're a soupy, crust-mushifying mess.

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.

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:

Chef John's Peach Pie

Peach Pie

Peach Pie with Sour Cream

Peach-a-Berry Pie

Raspberry-Peach Pie

Peach Pie the Old Fashioned Two Crust Way

Honey Peach Pie

Learn all about peaches, including how to buy and store them.

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