Here is a goal: How do you prevent your crust from getting soggy when making a fresh Peach/Raspberry pie?

Which way makes more sense to accomplish this goal?

Available options: a. Fresh peaches release a lot of juices when they cook which can make the crust soggy. To prevent this, step up on the thickening with more cornstarch or tapioca b. Fresh peaches release a lot of juices when they cook which can make the crust soggy. To prevent this, step up on the thickening with more flour in your recipe.
a.