To combat a soupy filling, some recipes call for drawing out moisture by sprinkling the fruit with sugar and letting it drain in a colander. But loads of flavor drains away with all that juice.
Instead, to thicken fruit without losing any flavor, turn to a skillet.
Sautéing fruit to release their juices and then cooking off the liquid results in buttery-sweet fruit with concentrated flavor. For particularly juicy fruit such as peaches, set aside some uncooked fruit and add it to the filling just before baking to ensure a fresh texture. As a bonus, stirring in dried fruit such as cranberries to a crisp before baking adds another layer of texture—they hydrate by absorbing some of the remaining juice from the fresh berries.