Heat oven to 350°F. Spray large cookie sheet with cooking spray.
In medium bowl, place pie filling. Remove 1/2 cup of the pie filling liquid; set aside. To remaining peach pie filling, add ginger and lemon peel; stir gently.
Separate dough into 10 biscuits. Press or roll 5 biscuits to form 4 1/2-inch rounds. Place on cookie sheet. Spoon 1/3 cup peach mixture onto center of each round to within 1/2 inch of edges. Press or roll remaining 5 biscuits to form 5-inch rounds; place over peach mixture on each. Press edges firmly with fork to seal.
Bake 13 to 18 minutes or until golden brown. Cool 5 minutes. Cut each pie in half.
Meanwhile, in 1-quart saucepan, place reserved pie filling liquid, the water, lemon juice and honey. Cook over medium heat, stirring constantly, until hot. Serve warm sauce with pies.