Ingredients

• Pie Crust (see my favorite on this previous post)
• 8–9 medium peaches(about 7–8 cups peach chunks)
• 2/3 cup (130g) granulated sugar
• 1/2 cup (63g) all-purpose flour OR 1/4 cup instant tapioca
• 1 Tablespoon fresh lemon juice
• 2 teaspoons peeled + minced fresh ginger
• 1 teaspoon ground cinnamon
• 2 Tablespoons unsalted butter, cut into small cubes
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust

Instructions

1. Adjust the oven rack to the lower third position and preheat oven to 400°F (204°C).
2. Make the filling: Peel the peaches then cut into 1-inch chunks. You need 7-8 cups.
3. In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, minced ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it.
4. Carefully place the pie crust dough into a 9×2 inch pie dish.
5. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it).
6. Dot the cubes of butter on top. Stick the pie in the refrigerator (uncovered) as you work on the top crust.
7. Arrange the lattice (see notes for braided lattice technique): Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 10-12 1-inch strips. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Flute the edges or crimp with a fork. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Seal and crimp the edges.)
8. Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
9. Place the pie onto a large baking sheet or place a large baking sheet on the rack beneath the pie. Bake for 20 minutes.
10. Keeping the pie in the oven, reduce the temperature to 350°F (177°C) and bake for an additional 35-40 minutes until the crust is golden brown and filling juices are bubbling. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
11. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to set.