Classic Peach Pie with Lattice Crust

Method

1. Prepare either pie crust recipe through step 5 (chill both discs).
2. In a large bowl, gently stir the chopped peaches, granulated sugar, flour (or tapioca), lemon juice, ginger, and cinnamon until thoroughly combined. Place the filling in the refrigerator (uncovered) while you roll out the dough.
3. Adjust the oven rack to the lower-third position and preheat to 425°F. Place a baking sheet on the bottom rack to catch any drips.
4. On a floured surface, roll one disc of chilled dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie dish, pressing gently to fit. Pour the filling evenly into the crust and dot with the cold butter cubes. Set aside.
5. Roll the second disc of chilled dough into a 12-inch (30 cm) circle. Cut into 6 strips, each 2 inches (5 cm) wide. Weave the strips over and under each other to form a lattice top. Trim excess dough to about 1.5–2 inches (4–5 cm) beyond the rim, then fold the bottom crust over the lattice edges and crimp with a fork.
6. Lightly brush the lattice crust with the egg wash. Sprinkle with coarse sugar, if using.
7. Bake at 425°F for 20 minutes. Then, without removing the pie, reduce the oven temperature to 375°F. Place a pie crust shield (or foil ring) on the edges to prevent over-browning. Continue baking until the filling bubbles everywhere, even in the center, about 45–50 more minutes. The filling should reach about 200°F internally. If the top browns too quickly, tent loosely with foil.
8. Remove the pie from the oven and place on a cooling rack. Cool for at least 4 hours before slicing. The filling will be too runny if sliced warm.
9. Cover leftovers tightly and refrigerate for up to 5 days.