By Traeger Kitchen
This is an every man for himself, don’t-be-late kind of dessert. Our take on the popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey.
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|1/2 Cup||brown sugar|
|1/2 Teaspoon||ground cinnamon|
|6 Large||peaches, peeled, pitted and sliced|
|2 Stick||butter, chilled|
|4 Tablespoon||Vegetable shortening|
|5 Tablespoon||cold water|
In a large saucepan, melt the butter.
4 Tablespoon butter
In a separate bowl, combine sugar, corn starch, cinnamon
1/2 Cup brown sugar
2 Tablespoon cornstarch
1/2 Teaspoon ground cinnamon
Add peaches to sugar mixture and cook, stirring constantly until thickened.
6 Large peaches, peeled, pitted and sliced
Remove from heat, add the Bourbon. Stir and let cool.
1/8 Cup bourbon
Dough: Combine all the dry ingredients. Cut the butter and shortening into mix until it resembles a course meal.
3 Cup flour
4 Teaspoon Sugar
1/2 Teaspoon Salt
2 Stick butter, chilled
4 Tablespoon Vegetable shortening
Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.
5 Tablespoon cold water
After it has chilled, divide the dough in two, one part being slightly larger than the other.
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.
Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.
Pour the peach mixture into the bottom dough.
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.
As Needed milk
When ready to grill, start the Traeger, set the temperature to 350°f, lid closed and preheat for 10-15 minutes.
Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!
350 ˚F / 177 ˚C
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