Start by washing and slicing the ripe apricots, ensuring to remove the pits. In a mixing bowl, gently combine the sliced apricots with granulated sugar, all-purpose flour, fresh lemon juice, ground cinnamon, ground ginger, and a pinch of salt. Mix well until the apricots are evenly coated. Set this mixture aside to allow the flavors to meld while you prepare the crust.

In a food processor, combine all-purpose flour, granulated sugar, and salt for the crust. Pulse several times to blend. Next, add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs, about the size of small peas. Gradually mix in ice-cold water until the dough starts to hold together. Divide the dough into two disks, wrap them in plastic, and chill one disk in the refrigerator for at least 30 minutes.

Once the dough is chilled, take the second disk and roll it out on a floured surface into a 12-inch circle. Carefully transfer the rolled dough to a deep-dish pie pan, gently pressing it into the edges. Make sure there are no air bubbles trapped beneath.

Pour the prepared apricot filling into the pie crust, spreading it evenly. Take the remaining dough disk, roll it out similarly to the first, and either create a full top crust or design a lattice. Trim any excess dough and crimp the edges to seal.

For a golden finish on your pie, whisk together an egg with a splash of milk in a small bowl. Brush this egg wash over the top crust. If desired, sprinkle coarse turbinado sugar over the crust for added texture and sweetness.

Preheat your oven to 425°F (220°C). Before baking, chill the assembled pie in the refrigerator for 30 minutes. Once ready, place the pie in the oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is bubbly and the crust is golden brown.

After baking, remove the apricot pie from the oven and set it on a wire rack to cool at room temperature for at least 3 hours.