On a large baking sheet lined with parchment paper or a silicone baking mat, unroll the pie crust.

In a large bowl, combine the peach slices and bourbon.

Toss to coat, and allow to sit for 10 minutes.

Add the sugar to the peach slices, and toss to coat.

Arrange the peach slices in a circle in the center of the crust, leaving 1.5-2 inch border at the edges.

Sprinkle with pecans.

Fold the edges of the dough over the filling, overlapping where needed, and pinching to seal any cracks.

Brush the crust lightly with egg white, and sprinkle with turbinado sugar.

Bake at 375 degrees for 25-30 minutes, or until edges are golden brown.

Allow to cool for about 10 minutes before cutting into wedges. Serve warm!