Preheat oven to 400 degrees F (200 degrees C).
Peel the Peach (8) and cut them from the core. Place them into a large bowl. Cube the Unsalted Butter (1 tablespoon) and place it back in the fridge.
In another bowl, whisk together All-Purpose Flour (3 tablespoon), Corn Starch (1 tablespoon), Granulated Sugar (1/2 cup), Ground Cinnamon (3/4 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Ginger (1/4 teaspoon), and Salt (1 pinch).
Sprinkle over peaches and mix to coat. Add Lemon Juice (2 teaspoon) and stir again. Let sit while preparing pie crust.
Line pie plate with one of the Pie Crust (1). Pour peaches filling into plate and dot with cubed butter.
Place remaining Pie Crust (1) over top, making sure to make slits for the steam to escape. Bake for 45 to 55 minutes until golden brown and juices are bubbly.
Let cool on a wire rack for an hour before slicing, as hard as that is!