Step 1

First, prepare your pie dough and allow it to chill. Mix the flour, sugar, and salt In a large mixing bowl or the bowl of a food processor. Add cold butter cubes to the flour mixture, and pulse the food processor or use a pastry blender to cut the butter into small pieces until the mixture resembles coarse bread crumbs, with pea-sized pieces of butter throughout. If the butter starts to melt, place the bowl in the refrigerator.

Step 2

Add the lemon juice to the iced water and slowly drizzle it into the flour mixture, about a tablespoon at a time. Use a spatula or your hands to combine the dough, adding in as much cold water as needed. The dough should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.

Step 3

If the butter has softened or the dough is warm, refrigerate it for 30 minutes before continuing to the next step. Roll the dough on a lightly floured work surface into a rough 10-inch/25cm rectangle.

Step 4

Fold the bottom third of the dough up to the middle, then fold the top third over the top, creating a pamphlet shape. Turn the dough a quarter, repeat the roll, and fold the pastry once more.

Step 5

Cut the dough into two equal parts after rolling, and shape each piece into a flat disc using your cupped hands. Wrap the dough discs tightly in plastic wrap, or place them in a fitted airtight container. Chill the dough in the refrigerator for at least 2 hours or up to 2 days before using it.

Step 6

Peel the apples with a vegetable peeler, then slice them into equal ¼-inch pieces using a sharp knife. Place the sliced apples into a large bowl and sprinkle them with a tablespoon lemon juice.

Step 7

Peel and slice the peaches, then add them to the bowl of apple slices. Sprinkle over 1/4 cup of sugar and toss together to coat. Place the bowl in the refrigerator and let the fruit sit for at least two hours, allowing the excess juices to be extracted.

Step 8

Roll out one pastry disc into a 12-inch/30cm circle using a rolling pin on a lightly floured surface. Lightly dust the top of the dough with flour, then gently roll it up the rolling pin like a spiral. Carefully transfer the dough to a pie pan, unrolling it until it drapes over the pie plate and overhangs the sides.

Step 9

Take the fruit from the fridge and drain the apples and peaches from their juices by balancing a fine-mesh strainer over a saucepan and collecting the fruit juice in the pan.

Step 10

Mix the peach and apple slices with grated ginger, cinnamon, flour, salt, lemon zest, and vanilla in a large bowl, tossing everything together.

Step 11

Add the fruit mixture to the pie crust and place the pie in the fridge.

Step 12

Preheat the oven to 425°F/220°C.

Step 13

Meanwhile, place the saucepan of fruit juices over medium heat and simmer until it has reduced by approximately half and has slightly thickened.

Step 14

Remove the pie from the fridge and drizzle the reduced syrup over the fruit.

Step 15

Roll out the top crust disc into a 12-inch circle on a lightly floured work surface. You can drape this second crust over the pie to create a whole top or lattice pie crust. If you're not making a lattice top, add 2-3 slits to the pastry's top to allow steam to escape when baking.

Step 16

For the lattice top, slice the second crust into 10-12 strips of your desired width. Arrange 5-6 strips vertically on top of the pie filling, with the longest strips in the middle and shorter ones on the ends.

Step 17

Fold back every second strip halfway. Then, place one of the remaining strips horizontally in the middle of the pie, laying it over the strips that still need to be folded back. Unfold the folded strips so they cover the horizontal strip, creating a woven lattice pattern.

Step 18

Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole pie is covered.

Step 19

Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch the pie's top and bottom crust—flute the edge of pastry with your fingers.

Step 20

Use a pastry brush to brush the top crust with egg wash and sprinkle with coarse sugar if you like.

Step 21

Bake pie at 425°F/220°C for 15 minutes, then turn the oven down to 350°F/180°C and continue baking for a further 50-60 minutes until the filling is thick and bubbling. The pastry should be a deep golden brown. If the pastry edges are browning too fast, tent them with aluminum foil or a pie shield.

Step 22

Once baked, let the pie cool to room temperature for at least 4 hours before slicing to allow the filling to thicken up. If you serve it too soon, it will leak.

Step 23

Serve the pie slightly warmed or at room temperature. It's delicious with a scoop of vanilla ice cream or whipped cream.