In a large bowl, combine the 1/2 to 3/4 cup sugar, tapioca, and the 1/2 teaspoon cinnamon. Mix in ginger, if you like. Add peaches. Toss to coat peaches. (If using frozen peaches, let stand 15 to 30 minutes or until peaches are partially thawed, but still icy.)

On a lightly floured surface, use your hands to slightly flatten 1 dough ball of Pastry for Double-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Stir peach mixture and transfer to pastry-lined pie plate. Trim the bottom crust even with edge of pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Arrange pastry cutouts around edge, if you like.

Brush top with milk and sprinkle with additional sugar and cinnamon. Cover edge with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes for fresh peaches or 50 minutes for frozen. Remove foil; bake for 20 to 25 minutes or until golden. Cool. Makes 8 servings.

In a large bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.