Slice the peaches into quarter inch crescents.

Place the peaches and raspberries in a large bowl then fold in the tapioca flour, sugar, lemon juice, and ginger.

Preheat the oven to 425 and set a parchment lined sheet pan in easy reach.

Place your pie dough on a clean lightly floured surface. Gently roll it into a large relatively circular shape. Rotate the dough between passes with the rolling pin to make sure it doesn't stick, add flour as needed. If needed you can cut and paste (with a bit of water) to fill in any gaps. Continue rolling until the dough is about ⅛ inches thick or at least 12 inches in diameter.

Slide the rolled crust onto the center of a parchment lined sheet pan.

Turn the fruit out onto the center of your crust, leaving approximately 3 inches between the filling and the outer edge. Leave the filling in a hodgepodge or fish out the peach crescents to arrange in a fan around the top.

Begin gently folding the crust up around the fruit. As you bring the crust up it will naturally begin to pleat itself, tuck the folds in just like fabric and continue to work all the way around until all the crust is folded up and tucked in. Dust any flour back away from the fruit.

At this point you can use a pastry brush to dust off excess flour and then apply the egg wash (beat together the egg and milk) then sprinkle the crust with a few good pinches of course sugar.

Place the pie in the center of your hot oven and bake for 15 minutes then reduce the heat to 375 and continue baking for approximately 50 more minutes. The pie is done when the fruit is bubbling and the crust is golden.