Perfect Peach Pie Recipe

After a few additional years of testing this is now a perfected peach pie recipe. As the pie bakes expect a messy bubbly and juicy filling. As the pie cools the filling sets into a soft yet sliceable filling. For best success follow all of my tips above and watch the video tutorial below.
Ingredients
Homemade Pie Crust or All Butter Pie Crust both recipes make 2 crusts 1 for bottom and 1 for top
3 pounds 1 4kg peaches about 89 medium
23 cup 135g granulated sugar
12 cup 63g allpurpose flour OR 14 cup instant tapioca

1 Tablespoon 15ml fresh lemon juice
12 teaspoons peeled minced fresh ginger optional
1 teaspoon ground cinnamon
2 Tablespoons 28g cold 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
The crust Prepare either pie crust recipe through step 5.
Prep the peaches Peel the peaches and then cut into 1inch chunks. You need about 8 cups of peach chunks which is around 1 4kg. You can peel and cut the peaches up to 12 days ahead of time. Cover and refrigerate until ready to make the filling.
In a large bowl stir the peach chunks 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 425F 218C. Place baking sheet on the bottom oven rack to catch any peach juices.
Roll out the chilled pie dough On a floured work surface roll out one of the discs of chilled dough keep the other one in the refrigerator. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9inch round pie dish. Tuck it in with your fingers making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
Arrange the lattice Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel sharp knife or pizza cutter cut strips of dough in the pictured pie I cut 6 2inchwide strips. Carefully thread the strips over and under