1. In a large bowl mix the flour, salt, and sugar. Add the butter in small pieces. Use a pastry cutter or knife to cut the butter into pea-size pieces. Mix the ice water with the vinegar, gradually add to the bowl and mix with your fingers until the dough comes together. It should not be wet nor sticky. Wrap in plastic wrap and place in the fridge for at least 1 hour.

 

2. Preheat the oven to 390°F (200°C). Peel the peaches and cut into slices and place in a large bowl. Mix the brown sugar, cornstarch, cinnamon, ginger, and salt and add together with the lemon juice to the peaches and mix well. Set aside.

 

3. Take out about half of the dough (leave the rest in the fridge) and roll out on a floured surface slightly bigger than a 9 inches pie dish. Transfer to the pie dish and press to the bottom and sides. Prick the bottom with a fork several times and trim the overlapping dough so there is 0.5 inch overhang all around. Pour the peach filling into the crust and set aside.

 

4. Roll out the remaining dough, cut into strips to make a lattice – place on top of the filling. Pinch the edges of the crust and lattice top together and make a nice rim. Brush with beaten egg and sprinkle with the coarse sugar. Bake in the lower third of the oven for 40-45 minutes until the crust has a nice golden brown color. Take out of the oven and let cool down completely.