Southern Peach Pie has a complex flavor palette thanks to good old-fashioned bourbon and a blend of spices. You'll never want another peach pie again.
Slice up your peaches into quarter inch wide slices. Toss in a medium bowl with the sugar, bourbon, corn starch, salt, cinnamon, ginger, and nutmeg listed under the Filling ingredients. Cover, and refrigerate for 4 hours.
In a large mixing bowl, combine flour, sugar, salt, and spices for pie crust. Use a cheese grater to quickly grate in the frozen butter. With clean hands, gently work the flour into the butter just a little bit until the mixture looks coarse. Add ¼ cup of ice cold water (no actual ice though) into the mixture and stir with your hands. Continue adding a little drizzle of water to the mixture until the dough can form a ball. Cut the dough ball in half, and form each half into a disc. Cover in plastic and refrigerate for 2 hours.
Preheat the oven to 350°F.
Remove the dough from the fridge. Roll the first disc out until it is less than a 1/4 inch thick. Place into your favorite pie dish. Evenly arrange your peaches in the pie crust. Roll out the second disc of dough to less than 1/4 inch thick, and cut into ribbons. Lay the ribbons across the pie to form a lattice. As a bonus, you can lightly brush egg whites across the ribbons and sprinkle a little turbinado sugar on top for a bakery finish.
Bake for 40 minutes, then remove to a cooling rack for half an hour to an hour. Cool completely before serving. Refrigerate the leftovers.