Rustic Peach Pie

In a food processor (or large bowl with a pastry blender), combine flour, brown sugar, ginger, and salt. Pulse or mix to combine.

Add cold butter (cut into ½-inch cubes) and pulse until pea-sized crumbs form, about 5 seconds.

Drizzle in ice water, 1 tablespoon at a time, until the dough just comes together. Transfer to a floured parchment sheet, knead lightly into a ball, and flatten into a disk. Chill for 1 hour.

While the dough chills, peel, pit, and slice the peaches. Toss them with lemon juice, cornstarch, sugar, cinnamon, and rosemary, then let sit for 30 minutes.

Preheat the BBQ to 400°F (204°C) for indirect cooking. Roll out the chilled dough on a floured surface into a rough 14-inch circle.

Lay the pastry into a cast-iron pan, spoon in the peach filling (leaving excess liquid behind), and fold over the edges to enclose the fruit. Crimp as needed.

Brush the crust with beaten egg, sprinkle with turbinado sugar, and place the pan on the BBQ over indirect heat. Bake for 45–60 minutes, until the crust is golden and the filling bubbly.

Meanwhile, reduce the reserved peach juices in a saucepan until thickened. Serve the pie warm or cold, topped with vanilla ice cream or whipped cream and a drizzle of peach sauce.