• Set oven rack to center. Heat oven to 400F. Spray a 9-inch cake pan with no-stick baking spray. Line the bottom with a parchment paper round.

Bourbon Caramel Peach Filling

• Arrange peach slices in a slightly overlapping single layer over bottom of prepared pan. Dice some peach slices to fill the center. Dust with flour.
• In a small saucepan, over medium heat, combine brown sugar, cinnamon bourbon and salt. Bring mixture to a rolling boil, reduce heat and simmer for 5 minutes or until slightly thickened.
• Stir in butter until melted and mixture is smooth. Pour bourbon caramel evenly over peaches in pan.

Pecan-Stuffed Crust

• Spread 1 side of each dough circle with the softened butter, leaving a ½-inch edge unbuttered.
• In food processor, pulse pecans, sugar, cinnamon and salt until the pecans are finely chopped.
• Spread the pecan mixture, in an even layer, over the buttered area of 1 dough circle.
• Cover with the other dough circle, butter-side-down. Gently press the crusts together. Crimp the edges to seal. Using the tines of a fork dock the top crust in a few places to allow steam to escape.
• Place stuffed crust over peaches.
• Bake for 20 minutes or until crust is golden brown. Reduce oven temperature to 375F. and continue baking for 15 minutes or until crust is nicely browned and filling is bubbly.
• Let rest on a cooling rack for 10 minutes before inverting on to a serving plate. Remove parchment paper.
• Serve warm with ice cream.