Pie Crust 

1 1/4c AP flour  

1tsp Pink Himalayan salt 

2tsp cane sugar 

1stick plus 1tbls unsalted butter, cold and cubed 

1/4c ice water 

1tbls vodka   

Cut butter into flour, sugar and salt until butter is in pea sized pieces. Add in liquids until just combined. Dump onto wooden working board and knead a few times until dough comes together. Roll out ¼” thick and fit into pan. Flute the edges of the crust around your pan and place crust into the freezer until ready to bake.   

Filling 

6 cups peaches, peeled and sliced, fresh or frozen only. 

1 tbls lemon juice 

2 tsp unsalted butter 

1 tsp pink Himalayan salt 

1/2c brown sugar 

1/2c cane sugar 

3 tbls cornstarch 

2 tbls bourbon vanilla 

1 tsp cinnamon 

¼ tsp nutmeg   

Melt butter in a skillet on medium heat. Add in sugars, cook to dissolve, then add in peaches, salt, cornstarch, cinnamon and nutmeg. Cook until the mixture has thickened. Pull of heat and add in lemon juice and bourbon vanilla. Cool to room temperate. Preheat oven to 425. Add filling to the frozen pie crust and bake 25 minutes or until desired color on crust. Allow to cool before cutting.