just a thought...
how about trying to roast thicker slices of peaches first...then you
might be able to pack them in tightly with what little sugars that you
would want to...a crust made using a fimer crumb would help hold the
fluids as opposed to a flaky bottom crust and a dryer crumb topping
would deffinately help absorb juices also...plus you could use sugar
just in the topping which might give you more control over the amount of
sugar total in the pie...
but so you hav a two crust cobbler if it comes out runny....who's gonna
know but you...put it in a bowl hot and pour some heavy cream over it