In the bowl of a food processor, combine 1¼ cup all-purpose flour, 1 tablespoon sugar and ½ teaspoon salt. Add ½ cup cubed butter.

Pulse 10 to 12 times, until the mixture resembles coarse sand with pea-sized pieces of butter.

Add 1 tablespoon ice cold water and pulse a few times. Repeat with 1 tablespoon water at a time until the dough holds together when pressed between your fingers. It should be tacky, not wet.

Transfer dough to a sheet of plastic wrap. Shape into a flat disk, wrap tightly and refrigerate for an hour, up to overnight.

Preheat oven to 375 degrees F.

In a medium bowl, combine sliced peaches, ¼ cup brown sugar, 2 tablespoons arrowroot flour (or cornstarch), ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and 1/8 teaspoon salt. Stir gently until peaches are evenly coated. Set aside while you roll out the dough.

Remove pie dough from refrigerator and unwrap. On a lightly floured surface, roll into a rough 14-inch circle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet.*

Layer peaches in a circular pattern, leaving a 2-inch border around the edges of the crust.

Going in a circle, fold the edges of the dough up and over the peaches, creating a pleat about every 3 inches.

In a small bowl, make egg wash by whisking together 1 egg and 1 tablespoon milk.

Brush the egg wash over the crust edges. Sprinkle raw sugar over the crust for texture and a rustic finish (optional).

Bake on middle shelf for 32 to 35 minutes, or until the crust is golden and peaches are bubbly.

Allow to cool for at least 10 minutes before serving.