• Preheat the oven to 375°F. Carefully unroll pie crusts to fit a 9 inch round glass pie dish. Place the dough for the bottom half of the pie directly in the dish, pressing lightly and making sure it goes all the way up the sides.

Make Filling

• In a large bowl, whisk together dry ingredients for filling. Add the peaches to the dry mixture and toss to coat all of the peaches evenly. Pour over the dough-covered bottom of the pie dish.

Make Lattice Crust

• On a lightly floured surface, place the second circle of dough and measure out about 1 ½ inch strips -the goal is to have strips of dough about as wide as your strips of bacon.
• Using a sharp knife or a pizza cutter, cut into strips. For a lattice design, the easiest way to create the pattern is to fold back every other strip of dough about half way, then place a strip of bacon horizontally across the dough and return the strips to their normal position to overlap the piece of bacon. Continue this pattern until all the strips of bacon and pie dough are interwoven in a lattice design.
• Press the edges of the pie dough to seal or create a fluted design. (I reserved a few strips of pie dough from the top and pressed them around the edge to create a fluted border. You don't have to, but it makes for a nice presentation.)
• In a small bowl, beat together egg and a tablespoon of water to create a wash. Brush the egg mixtures over the strips of pie dough.
• Bake the pie for about 35-40 minutes until the crust is golden and the bacon is cooked and crisp.*
• Remove from oven and allow to cool for at least 20-30 minutes before slicing.
• Top with a scoop of vanilla ice cream and a drizzle of Bourbon Sweet Tea Syrup!

Make Sweet Tea Syrup:

• Bring tea, sugar to a boil in a saucepan over medium-high heat until reduced by about half.
• Remove from heat and stir in bourbon
• Set aside until ready to use or refrigerate, stored in a sealed jar.