"Louise Lewis" > wrote in message
...
> 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
>


I think that the assumption that reducing the sugar will result in more
juice is faulty.