Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it. (For a lattice top, see Forming a Woven Lattice Top.)
Position a rack in the lower third of the oven. Preheat the oven to 425┬░F.
Pour into a clean sieve set over a bowl:
2 1/2 pounds canned sliced peaches, packed in juice
Shake the peaches lightly to drain. Measure 3 cups fruit and 1/2 cup juice and combine with:
2/3 cup dark raisins
2/3 cup firmly packed light brown sugar
3 tablespoons quick-cooking tapioca or cornstarch (use cornstarch for a lattice pie)
2 tablespoons strained fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace or freshly grated nutmeg or ground nutmeg
1/8 teaspoon ground cloves
Let stand for 15 minutes, then pour into the bottom crust and dot with:
2 to 3 tablespoons unsalted butter, cut into small pieces
Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. Whisk together, then lightly brush the top of the pie with:
1 large egg yolk
1/8 teaspoon water
Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350┬░F, and bake until thick juices bubble through the vents, 25 to 35 minutes more. Let cool completely on a rack before serving. Store at room temperature for up to 1 day.
