Okay, this shows strawberries instead of peaches, but you get the idea.
Let the fruit sit about 10 minutes so the juices release.
Remove the bowl and place peaches in the middle, spreading evenly. Top with crust or pie crust art.
You can also reverse this and do blueberries in the middle and peaches around the outside—if I’m making two pies I do one of each, just for fun and variety. Some of the fruit will run together, but generally the sections stay separate.
This makes a very pretty and tasty pie that epitomizes summer’s best for me.
Bake at 425°F for 10 minutes. Lower heat to 325°F and bake an additional 30-40 minutes, until bubbling around the edges and the crust is lightly browned.