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1
For the pastry dough: Combine the flour, sugar and salt in a medium bowl. Using two forks or a pastry cutter, cut in the butter until walnut size chunks appear. Make a well in the center and pour in half the water. Mix together and add more water until the dough just holds together. Zest the orange over the dough (in order to capture the oils as well) and add the ginger. Knead gently to combine. Form a ball with the dough, flatten to a disk, wrap in plastic and refrigerate for one hour.
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2
Rolling out the pastry dough: On a lightly floured workspace, roll out the dough to 1/8-inch thickness. Fit the dough into a lightly greased 9-inch pie pan and trim, leaving a 1/2-inch over hang. For a fluted edge, pinch the outside of the crust with the thumb and index finger of one hand, while pushing in with the index finger of the other hand. Repeat at 1/2 intervals around the entire pie. OR Fold the trim over and underneath itself and press to seal with tines of a fork. Prick the bottom of pie all over with the fork and freeze for 15 minutes while oven is preheating at 375 degrees.
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3
Baking the dough: After the oven is preheated, line the crust with parchment and fill with baking beans or dried rice. Bake for 20 minutes, remove parchment and weights, and bake for an additional 10 minutes. Let cool.
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4
Prepare the peaches: While the pie shell is baking, bring a small pot of water to a boil and prepare an ice bath. Scour the peaches, or cut a small X in the bottom of each. When water is a rolling boil, place under water for one minute, then transfer to the ice bath. Let cool slightly and peel. Pit the peaches. Leave one half whole (for the center) and cut the other halves into three wedges each.
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5
For the filling: Whisk together the eggs, brown sugar, melted butter, flour, salt in a small bowl. Zest the orange over the bowl and stir to combine. Pour the filling into the pie shell, place the peach half in the center and surround with wedges. Cut a piece of foil twice the size of the pie, fold in half and cut out a circle large enough to expose the center but cover the edges. Wrap edges to protect from burning.
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6
Bake the pie for an additional 45 minutes. Transfer to a wire rack and let cool for one hour. Refrigerate, covered, for up to four days.
