I used a frozen pie crust, so either make one first and stick it in the freezer to cool or pull the pre made frozen crust out of the freezer to start thawing out.
FILLING:
In a very large bowl, mix together the following:
- 1/3 cup bourbon
- 1/2 teaspoon cinnamon
- 1 teaspoon freshly grated ginger root
- 2 1/2 teaspoon vanilla extract
- 3 tablespoons brown sugar
Once that looks all nice and mixed up, toss in the peaches. I used about 2 pounds of peach slices and tossed them in the bourbon/spice mixture until they were very thoroughly coated. I read an article about the 10 best bourbons, this Jim Beam one was on the list which surprised me so I had to give it a try. It was pretty good, and definitely a great value!
Put the peaches into the crust. I used a spatula and just fit in as many peaches as I could, then poured about half of the juices over the peaches.
TOPPING:
Put the following ingredients into a food processor:
1/2 cup brown sugar
2 tablespoons flour
1 1/2 teaspoon cinnamon
1 teaspoon freshly grated ginger root
1/4 teaspoon nutmeg
Pulse until thoroughly mixed. Add 1 stick (8 tablespoons) of butter that has been cut into smaller pieces and pulse a few more times until the mixture looks chunky. Last, add 1 1/4 cup rolled quick oats to the mixture and pulse a couple of times to mix that in. Pour on top of the pie.
Bake pie for about 45 minutes until the crust and the crumb topping are golden brown. Cool thoroughly.
I didn't let the frozen peaches thaw out before baking so the crust was kind of soggy but still tasted great out of a bowl!!