Categories: Fruit desserts

Ingredients

• 1/2 batch short crust pastry OR 1/2 (15 oz.) pkg. refrigerated pie crust
• 4 cups sliced fresh or frozen peaches
• 1 Tbsp. cornstarch
• 1/4 to 1/2 cup granulated or brown sugar
• 1 1/2 Tbsp. butter, cut into small pieces
• milk or egg beaten with water for brushing crust
• coarse sugar, for sprinkling

Directions

1. Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

2. Unroll pie crust and place on center of parchment-lined baking sheet.

3. In a large bowl, combine peaches, bourbon, lemon juice, cornstarch and sugar.

4. Spoon peach mixture to the center of pie dough. Fold edges of dough over peaches to create a 1 1/2 to 2-inch border. Dot peaches mixture with butter. Brush edges of dough with milk or egg and sprinkle with remaining coarse sugar.

5. Bake 45 minutes to 1 hour, or until crust is deep golden and filling is bubbly. Cool to room temperature before serving.

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