To Make the Filling:

1. Add sliced peaches, granulated sugar, brown sugar, triple sec (if using), lemon juice, flour, salt, ginger to a large pot.  Stir to combine.
2. Place on a stovetop, on medium high heat, until the mixture begins to bubble, stirring frequently to keep from burning. Once the mixture begins to bubble, reduce heat to medium.  Remove from heat once the mixture has reduced by 1/3 and has thickened, and when the peaches are soft but not mushy.
3. Immediately place in a heat-proof bowl and set aside until the filling is completely cooled.

To Make the Crust:

1. Add the 352 g all-purpose flour, fine sea salt, and granulated sugar to a large mixing bowl.  Stir with a fork to combine.
2. Add the butter to the flour mixture.  Stir gently to cover the butter with the flour.  Then use a pastry cutter to break the butter into smaller pieces. The butter pieces should be between the size of a pea and the size of a walnut.  The pieces will not be uniform and this is ideal!
3. Pour the 125 g of water evenly over the flour/butter mixture and stir very gently to combine with a fork.  The mixture should be shaggy but combined. If necessary, add water a tablespoon at a time until you get the correct consistency.  You should not need more than about 3 additional tablespoons!
4. Split the pie dough into two equal-ish parts in your mixing bowl. Shape each half into the size of a fat disc and cover each disc with plastic wrap. Place in a refrigerator for at least two hours before rolling out.

To Make the Pie:

1. Place flour on a pastry mat.  Place one of the thick discs atop the well-floured pastry mat.  Flour the top of the dough disc and also your rolling pin. Test to see if the dough is ready by gently tapping your rolling pin on top of the disc; if the rolling pin makes small indentations, you’re ready to roll. Gently roll to 1/4” thickness. If the dough breaks when rolling, allow the dough to sit for 2-3 minutes and then try again. Dough often breaks when the butter is still too cold from the refrigerator.
2. Once you’ve reached 1/4” thickness, fold the dough in half two times. Add flour as necessary and turn over the pie dough occasionally; don’t worry about over-flouring at this point.
3. After folding the dough, roll the dough again to 1/4” thickness.  Repeat this step one more time, for a total of three times.
4. Brush excess flour from the top of the pie dough. Use your rolling pin to place the dough into a 9” or 10” pie plate. Place the pie plate in the refrigerator while you roll out the second half of the dough.
5. Roll out the second half of the pie dough, using the same technique as above.
6. Add the cooled peach filling to the pie plate.
7. Using a pastry brush, brush the rim of the bottom dough with a small amount of water. Add the top crust and press gently to seal. Trim the pie crust to 1” outside of the pie plate, and fold over the crust to seal. If desired, crimp or flute the crust.
8. Place the completed pie in the refrigerator while you warm your oven to a true 375°F, and place an oven rack on the bottom third of the oven. Allow your oven a significant amount of time to reach the proper temperature. I allow my oven at least 45 minutes to come to temperature.
9. Make an egg wash by adding a whole egg and 1 tsp of water to a small bowl, then whisking thoroughly to combine.
10. Before baking, cut small vents into the top pie crust with a sharp knife, then brush with egg wash.  Bake for 35 minutes, then remove briefly from the oven and top with sparkling sugar or turbinado sugar (if desired). Allow to bake for another 25-35 minutes, or until the pie crust is cooked through.
11. Remove the pie from the oven and allow to cool completely before cutting and serving.
12. Serving idea: my No-Churn Vanilla Ice Cream and Salted Caramel No-Churn Ice Cream are perfect accompaniments for this pie!