Line the pie tin with the pastry crust. Peel the peaches and halve them. Place the halves in the pie tin and fill the center of each with a tablespoon of brown sugar and a few drops of bourbon. Sprinkle lightly with cinnamon and dot well with butter. Put on the top crust, seal the edges and gash the top in 2 or 3 places. Back in 450-500F oven for 20 minutes. Reduce heat to 400F for another 20 minutes, or until the crust is nicely browned. Serve with heavy cream or whipped cream. Posted to BBQ List by Jeff Lipsitt