Preheat oven to 425 degrees. Butter a 9-in. deep-dish pie pan. Roll out pie pastry to make sure that it is the same or even a little bit larger than pie pan. Cut off any excess pastry dough by placing pie pan upside-down over pastry, using it to cut the pastry to size. In a small bowl, rub cornstarch, candied ginger, ground ginger and salt together. Strain peach juice into a small saucepan and cook over a medium heat until the quantity is reduced by half. Add cornstarch mix and reduced juice to peaches (add blackberries now, if using) and stir gently until evenly combined. Pour into prepared pan and top with pastry circle. If the crust's a little too big for the pan, tuck it inside (like you're making the bed). Place on a baking sheet (to collect drips) and bake for 50 minutes, or until crust is golden brown and the fruit is bubbling. Cool for 1 hour before serving. Top with a scoop of vanilla ice cream. Fresh Pea and Radish Salad Serves 4 3/4 lb of peas in the pod or 1-2 c. fresh peas 1 bunch of radishes 1 shallot, minced 1 tsp. whole-grain Dijon mustard tblsp. extra virgin olive oil 1 tsp. white wine vinegar Salt and freshly ground black pepper Remove peas from pods. Bring a small pot of water to a boil. Add peas and cook until just tender, about 1-2 minutes. Drain peas and run under cold water. Slice radishes very