Peel, pit, and slice the peaches into 1/2-inch wedges. In a large bowl, combine the sliced peaches with sugar, cornstarch, lemon juice, vanilla extract, cinnamon, ginger, and salt. Toss gently but thoroughly until the peaches are evenly coated and the cornstarch is fully incorporated—this helps thicken the filling as it bakes. Let this mixture sit while you prepare the crust. I find that letting the filling macerate for 10-15 minutes allows the peaches to release their juices and develop better flavor.

Preheat your oven to 425°F. Remove the chilled pie dough from the refrigerator and roll one disk into a 12-inch circle. Transfer it to your pie plate and let it settle into the bottom and sides—don't trim the edges yet. Roll the second dough disk and, using a sharp knife or pastry wheel, cut it into strips about 1/2-inch wide. Arrange these strips in a lattice pattern over the fruit later, but have them ready.

Pour the peach filling from Step 1 into the prepared crust, mounding it slightly in the center. Dot the top with the cubed butter, which will create pockets of richness and help thicken the filling as it melts. Now arrange the dough strips from Step 2 in a lattice pattern over the filling, weaving them over and under for visual appeal and even heat distribution. Press the edges of the bottom crust and lattice strips together, then crimp or seal them decoratively using your fingers or a fork.

In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture generously over the lattice and crimped edges of the pie, then sprinkle the turbinado sugar over the top for a sparkling crust and subtle crunch. Cover the edges with aluminum foil to prevent them from browning too quickly. Place the pie in your preheated 425°F oven and bake for 20 minutes.

After 20 minutes, carefully remove the pie from the oven and reduce the heat to 375°F. Remove the foil from the edges—the crust should already have some color and structure. Return the pie to the oven and bake for an additional 40-50 minutes, until the crust is deep golden brown and the filling bubbles slightly at the edges. I like to rotate the pie halfway through this second baking phase to ensure even browning, especially if your oven has hot spots.

Remove the pie from the oven and let it cool on a wire rack at room temperature for at least 4-5 hours before slicing. This resting time is crucial—it allows the filling to set properly so the slices hold together cleanly rather than being runny. The pie will continue to thicken as it cools, and the flavors will meld beautifully.