Preheat the oven to 400°F.
Cook the apples, butter, brown sugar, vanilla, cornstarch, cinnamon, and ginger in a skillet over medium-high heat for 6-8 minutes, until the apples soften and the sauce thickens. Let cool slightly.
Roll out the puff pastry sheets to about 9 x 11 inches.
Place one sheet on a parchment-lined baking sheet, add the apple filling leaving a ½-inch border, then top with the second pastry sheet.
Brush the edges with egg wash, pinch and crimp with a fork, and cut a few slits in the top.
Brush the top with the remaining egg wash, sprinkle generously with turbinado sugar, and bake for 20-25 minutes until golden brown and puffed.
Cool for at least 10 minutes before slicing and serving with vanilla ice cream.
