Combine flour and a pinch of salt in a large mixing bowl. Cut in cold unsalted butter until resembling coarse crumbs. Gradually add ice water and mix until dough holds together. Shape into a disk, wrap, and chill for 30 minutes.

Slice fresh peaches and toss with granulated sugar, cornstarch, lemon juice, and optional spices.

Preheat oven to 400°F (200°C).

Roll out chilled dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.

Spoon peach mixture into the center, fold edges over peaches, brush with beaten egg and sprinkle with coarse sugar.

Bake for 35-40 minutes until crust is golden brown and peaches are tender.

Cool for about 15 minutes before serving warm or at room temperature.