Make the Pie Dough:

1. In a food processor, pulse together flour, salt, and sugar until combined.
2. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing until dough forms.
4. Transfer dough to a counter and knead a few times to form a smooth mass.
5. Shape into a 1/2-inch-thick disc, wrap tightly in plastic wrap, and refrigerate for 1-2 hours.

Prepare the Filling:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss peach slices with brown sugar, cornstarch, cinnamon, ginger, salt, vanilla, lemon zest, and juice. Let sit for 20 minutes, stirring occasionally.

Assemble and Bake:

1. On a floured surface, roll out the chilled dough into a 14-inch circle.
2. Transfer to the prepared baking sheet.
3. Arrange the peach filling in the center, leaving a 1-inch border.
4. Fold the edges of the dough over the filling.
5. Brush the edges with egg wash and sprinkle with turbinado sugar.
6. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbly.
7. Serve warm or at room temperature.