Steps

• 1

  In a large saucepan, melt the butter.

• 2

  In a separate bowl, combine sugar, corn starch, cinnamon

• 3

  Add peaches to sugar mixture and cook, stirring constantly until thickened.

• 4

  Remove from heat, add the Bourbon. Stir and let cool.

• 5

  Dough: Combine all the dry ingredients. Cut the butter and shortening into mix until it resembles a course meal.

• 6

  Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.

• 7

  After it has chilled, divide the dough in two, one part being slightly larger than the other.

• 8

  Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang.

• 9

  Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.

• 10

  Pour the peach mixture into the bottom dough.

• 11

  One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal. Brush the top with milk.

• 12

  When ready to grill, start the Traeger, set the temperature to 350°f, lid closed and preheat for 10-15 minutes.

• 13

  Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!

  350 ˚F / 177 ˚C

  00:40