Tip the flour into a large bowl and toss with the butter. Mix the butter into the flour using two forks until you have medium lumps of butter coated in flour. Add the vinegar, then slowly add 120ml ice-cold water, 1 tbsp at a time, mixing well until you have a shaggy dough.

Turn the dough out onto a surface and fold it onto itself a few times until you have a pliable dough with streaks of butter throughout. If it feels dry, dampen your hands lightly and continue to fold. If it’s sticky, sprinkle over a little more flour. When it’s cohesive, divide it in two and flatten into discs. Wrap and chill for 2 hrs, or overnight.

For the filling, combine the peaches, brown sugar, flour, lemon juice and ginger in a large bowl.

Roll out each pastry disc into a 30cm circle on a lightly floured surface. Use one to line a 23cm pie dish, smoothing it to the edges. Heat the oven to 220C/200C fan/gas 7.

Cut the second pastry circle into 12 x 2.5cm-wide strips using a pizza cutter. Weave the strips into a lattice by arranging six vertically parallel to each other on a board or sheet of baking parchment with a space between each. Partially fold back alternate strips, then lay another horizontally across the top, near the folds. Flip the folded strips back over to cover the horizontal ones. Repeat with the process, alternating which vertical strips are folded down each time.

Pour the filling into the pastry case. Brush some beaten egg over the edge of the pie crust, then top with the lattice, press around the edge to seal, then crimp using a fork. Brush over the rest of the egg, then sprinkle over the demerara sugar.

Bake at 220C/200C fan/gas 7 for 30 mins, then turn the oven down to 200C/180C fan/gas 6 for 45 mins more, loosely covering with foil if it gets too dark. Leave to cool for 1 hr so the juices can set before slicing.