1Preheat oven to 350F. In a small saucepan,stir together the apple cider,dates,cornstarch,ginger,and lemon rind. Bring to a boil over moderate heat,stirring constantly. Cook 2 minutes or until mixture is thickened,stirring constantly.Remove from heat.
2Line a 9-inch pie plate with 1 of the pie crusts. Trim crust even with edge of pie plate. In a large bowl,stir together the sugar and flour. Add the peaches; toss until peaches are coated. Spoon the peach mixture into crust.Spoon the cider mixture over the peach mixture.
3Cut slits in the remaining pie crust; place on top of cider mixture. Trim top crust to 1/2 inch beyond edge of plate. Fold top crust under bottom crust and crimp edge. Sprinkle with a little extra sugar. Bake for 40 to 45 minutes or until peaches are tender and crust is golden. (If edge of crust is browning too quickly, cover edge with foil)Cool on a wire rack for 2 hours before serving.