Follow my pie crust recipe to make 2 crusts.

Peel the peaches. Chop them into 8 cups of 1-inch peach chunks. If you do that in advance (1 to 2 days), cover and pop them in the fridge until ready.

Mix peach chunks, flour, sugar, ginger, lemon juice, and cinnamon in a big bowl until nicely combined. Pop the filling in the fridge (no cover needed)

Prep the oven: adjust the rack to the low third. Preheat it to 425°F or 218°C. Plop a baking sheet onto another rack below it to catch drips from the peach juices.

On a flour-coated surface, roll out a dough disc (keep another in the fridge) until you've got a 12-inch circle. Carefully transfer it to a 9-inch pie plate, smoothing it with your fingertips.

Pour your pie filling into the dish. Dot it with butter. Leave it at room temp or chill it in the fridge.

Take the other dough disc out of the fridge. Roll it out into the same 12-inch circle as in Step 5. Slice some dough strips. Lay the strips under and over each other to create the classic lattice look.

Trim any excess dough hanging over the edges by over 2 inches. Fold the edges of the bottom crust over and press them into the lattice rims. Optional: Crimp or flute those edges with a fork.

Gently brush the crust with egg wash. Optional: sprinkle on some coarse sugar.

Bake them at 425°F for 20 to 22 minutes. Then, lower the baking temperature to 375°F or 190°C. Cover the edges with a crust shield.

Keep baking until the juices bubble everywhere. Or check the filling's internal temperature with a thermometer; when it's done, it should be around 200°F.

(Optional) If the top looks a bit brown in the last few minutes, remove the shield and throw some foil over the pie.

Let the pie cool on a wire rack (out of the oven) for 4 to 5 hours before slicing.