Begin by removing the stones from center of each peach by slicing each peach in half. Place each peach cut side down and cut into slices, about 1 inch thick. Add sliced peaches to a large bowl until all have been sliced. You have the option to remove the peach skin, but I tend to leave it on as I don't mind the texture.

Add the sliced peaches to a 4 quart dutch oven or large heavy-bottomed pot. Add the brown sugar, cinnamon, nutmeg, vanilla bean paste, lemon zest, lemon juice, thyme leaves, and cornstarch. Bring to a simmer before adding the bourbon. Simmer for about 12-16 minutes or until the fragrant smell of the pie filling fills the kitchen and flavors have melded together. Allow to cool slightly. Preheat oven to 375 degrees Fahrenheit and place prepared pie crust in your pie baking dish.

While oven preheats, work on the crumb topping by mixing together the oats, brown sugar, flour, butter, and seasonings in a small bowl. You want a mix of chunky crumble pieces and smaller, pea-sized crumbles.

When ready to bake, pour pie filling into the prepared pie crust. Top with the oat crumble. Bake for 50-60 minutes until golden brown and edges are bubbly.

Cool to about room temperature before serving.