Smoked Peach Cobbler w/ Bourbon Sauce

We made a double-crusted, peach cobbler/pie mashup and topped it off with a caramel bourbon sauce. And then we bathed in it.

Serves 8

2 tbsp. dark brown sugar
1 tsp. lemon juice
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
⅛ tsp. cracked black pepper
2 ea. 29 oz. canned sliced peaches, drained
½ jar Smoked Peach Jam

1 ¼ c. dark brown sugar
⅛ c. heavy cream
1 stick butter, unsalted
4 tbsp. bourbon
2 ea. sheets of pie crust
1 egg

1. To make the sauce: Whisk sugar and ¼ cup water until sugar is dissolved. Add butter and bring to a boil. Cook over medium heat until the sugar reaches a deep copper color. Turn off heat and slowly whisk in cream and bourbon. Set aside to cool.

2. To make the filling: Mix peaches, sugar, lemon juice, spices and jam in a large bowl.

3. To assemble: Heat oven to 400 degrees. Spray a non-stick pan or cast iron skillet with cooking spray. Lay one sheet of pie crust in bottom of pan. Fill with peach mixture and drizzle over bourbon sauce, reserving some for serving. Top with remaining pie crust.

4. Brush crust with a beaten egg and sprinkle cinnamon and sugar overtop. Bake for 30-40 minutes or until crust is golden brown. Serve warm with remaining sauce.