Homemade Lattice Peach Pie with Fresh Ginger

Prepare the pastry base by sifting 300g of plain flour into a large bowl. Add the cubed cold butter and use two forks or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps coated in flour.

Stir in the white wine vinegar, then gradually add the ice-cold water one tablespoon at a time. Mix gently until the dough just begins to come together into a shaggy mass.

Transfer the dough onto a lightly floured surface. Fold it over itself several times to create layers of butter for a flakier texture. If the dough feels dry, lightly dampen your hands; if it's too sticky, add a dusting of flour. Once cohesive, divide the dough into two discs, wrap them in plastic, and chill in the refrigerator for at least 2 hours or overnight.

For the filling, combine the peach chunks, light brown sugar, 60g of plain flour, lemon juice, and sliced ginger in a large mixing bowl. Toss gently until the fruit is evenly coated.

Preheat your oven to 220°C (200°C fan/Gas 7). Roll out one pastry disc on a floured surface into a 30cm circle. Carefully line a 23cm pie dish with the pastry, smoothing it against the edges and bottom.