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In a large saucepan, melt the butter.
In a separate bowl, combine sugar, corn starch, cinnamon
Add sugar mixture to peaches and cook, stirring constantly until thickened.
Remove from head, add the Bourbon. Stir and let cool.
Combine all the dry ingredients. Add the butter and shortening and mix until it resembles a course meal.
Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.
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.
When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°f, close the lid, and preheat for 10-15 minutes.
Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!