Stir together 3/4 cup sugar, 3 tablespoons cornstarch and 1/2 teaspoons round ginger. Toss with 6 cups peeled, pitted, sliced peaches and 1 tablespoons lemon juice until well coated. Turn into pastry lines 9 inch pie plate. Cover with top crust. Seal and flute edge; cut slits in top. Bake in 425 degree oven about 40 minutes or until filling is bubbly and crust is browned.