However you slice it, freeform pies are your best bet for preserving the wonderful texture of tender summer fruits.
, folks have wanted to know if the same ratio of sugar, fruit, and starch could be used for a peach pie instead. My answer has always come with an unfortunate caveat: While the formula itself will thicken any fruit from frozen cherries to plump blueberries, the actual technique isn't ideal for larger stone fruits.
Ditching the pie plate a) removes that bit of insulation, b) decreases the overall depth of the pie, and c) increases the surface area of the pie, all of which help the crust and filling cook through more quickly. On top of that, the open-face design of a galette, as the French would call it, encourages evaporation that concentrates the flavor of the pie.
Simply cut the peaches into half-inch wedges and toss with 5.5% of their weight in tapioca starch, nothing more. Holding off on the sugar keeps each slice dry and easy to handle, so you can assemble the pie at your leisure without sticky juices running every which way.
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