Flour, salt, lard and water. All that’s needed for the perfect crush

Beautiful rendered lard!

Dough ready to chill

Time to slice the peaches…

Add bourbon, vanilla, cinnamon and a tiny sprinkle of nutmeg, to taste.

Let’s add a little brown sugar, too.

Time to roll out the dough and place in the tart pan

Arrange those tasty soaked peaches in a florette pattern.

Finish and crimp edge, and add your own design in the center.

Brush design and edge with heavy cream, and sprinkle with brown sugar.

Bake at 400F for 20 minutes…. and you’re done!

Lard is the go-to ingredient for the best pie crusts ever.

All it takes is 2 cups of flour, a teaspoon of salt, 2/3 cup of chilled lard, and 6 tablespoons of water.

Slice your peaches, add to a large bowl and add bourbon, vanilla, cinnamon, a tiny bit of nutmeg and some brown sugar- to taste. Put lid on bowl and gently shake in a rolling motion, to distribute the coating.

Chill your dough for an hour, then roll out to form your crust. Pre-bake for 5 minutes.

Arrange peaches in a rosette pattern.

Add garnish and edge, crimp and baste with heavy cream, sprinkle with brown sugar.

Bake at 400F for 20 minutes.