A double crust, pie dough recipe:
Make pie dough and refrigerate for at least an hour. Preheat the oven to 425 degrees. Roll out the bottom crust and place it in a 9 to 10 inch pie plate. Tuck the dough into the plate, trim the edges, and refrigerate while preparing the filling and top crust.
Combine honey and fresh chopped ginger in a small saucepan and heat on low for 20 minutes. While the honey is warming up, pit, peel, and slice the peaches so they're about 1/4 inch thick. Put the slices in a large bowl and squeeze the lemon over them. Add the powdered ginger, nutmeg, cayenne pepper, and salt. Pour the heated honey and fresh ginger over all. Mix gently until the honey and spices are evenly distributed, then taste and adjust sweet, spice, and lemon as needed. Sprinkle tapioca flour over the peaches and mix gently again.
Roll out the top crust. Retrieve the bottom crust from the refrigerator. Pour the filling into your bottom crust. If there is too much liquid to fit in the pan with the peaches, fill the pan not quite to the rim with juice and set the rest of it aside. Smooth the filling into a mound with your hands. Place the top crust over the filling. Trim off any excess dough and fold an upstanding ridge. Cut large steam vents. In a small bowl, whisk together the egg white and teaspoon of water, then brush the crust with the egg white wash and sprinkle the demerara sugar over everything.
Bake on 425 degrees for 10 to 15 minutes until the crust is blistered and blond. Rotate the pie 180 degrees to assure even baking, then lower the temperature to 375 degrees and bake for another 50 to 60 minutes until the crust is golden and the juices start to bubble slowly at the edge -- possibly longer if you’ve used frozen fruit.
Cool on a wire rack for at least an hour before serving.