Make the Pie

• Prepare either pie crust recipe through step 5.
• In a large bowl, gently stir the chopped peaches, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it.
• Adjust the oven rack to the lower-third position and preheat to 425°F (218°C). Place a baking sheet on the bottom oven rack to catch any bubbling-over juices.
• On a floured work surface, roll out one of the discs of chilled dough until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch round pie dish, pour and spread filling evenly, and dot the pieces of butter on top of the filling. Set aside.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter and cut strips of dough to arrange a lattice on top of the pie, sealing the edges.
• Lightly brush the top of the pie crust with the egg wash and sprinkle the top with coarse sugar, if using.
• Bake the pie at 425°F for 20 minutes; then reduce the oven temperature to 375°F (190°C) without opening the oven door. Bake until the filling’s juices bubble, about 45-50 more minutes.
• Remove pie from the oven and cool for at least 4 hours before slicing and serving.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.