Bourbon Peach Pie

cup firmly packed light brown sugar

cup cornstarch

cup granulated sugar

teaspoons, chopped fresh rosemary leaves

teaspoon ground nutmeg

teaspoon salt

large fresh, firm, ripe peaches (about 4 lb.), peeled and sliced

tablespoons bourbon

(14.1-ounce) package refrigerated pie crusts

egg, beaten or 0.25 cup egg substitute

tablespoons granulated sugar

In saucepan, whisk together brown sugar, corn starch, sugar, rosemary leaves, nutmeg and salt until blended. Add peaches, tossing to coat.

Cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool 30 minutes; stir in bourbon.

Heat oven to 350°F.

Meanwhile, unroll pie crusts onto lightly floured surface; roll each dough sheet to 12-inch circle. Fit 1 piecrust into 9-inch pie plate. Spoon peach mixture into pie plate. Place remaining piecrust over filling; fold edges under to seal to bottom crust, and crimp. Cut slits in top of pie with knife.

In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.

Bake 1 hour. Cool completely on wire rack.