To peel the peaches, blanch in boiling water for 1 minute; then plunge into cold water. The skins should slip off easily.
4 cups vanilla low-fat ice cream
1/4 cup bourbon
1/4 cup chopped pecans, toasted
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup flaked sweetened coconut, toasted
6 tablespoons chilled butter or stick margarine, cut into small pieces
1/2 cup evaporated fat-free milk
2 large egg yolks
11 cups sliced peeled peaches (about 4 pounds)
1 cup packed brown sugar
6 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Dash of salt
1 tablespoon granulated sugar
How to Make It
To prepare ice cream, combine first 3 ingredients in a bowl; cover and freeze at least 3 hours.
To prepare crust, lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food processor, and pulse 2 times or until blended. Add coconut and butter, and pulse 10 times or until mixture resembles coarse meal. Combine milk and egg yolks. Remove 1 tablespoon milk mixture; set aside. With processor on, slowly pour remaining milk mixture through food chute; pulse 5 times or just until blended. Press mixture gently into a 6-inch square on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for at least 30 minutes. Roll dough, still covered, to a 14 x 10-inch rectangle.
Preheat oven to 350°.
To prepare filling, combine peaches, brown sugar, 6 tablespoons flour, nutmeg, and dash of salt in a large bowl; spoon into a 13- x 9-inch baking dish coated with cooking spray. Remove one sheet of plastic wrap from dough; place dough on peach mixture, pressing to edge of dish. Remove remaining sheet of plastic wrap; brush dough with reserved milk mixture. Cut 6 (2-inch) slits in dough; sprinkle with 1 tablespoon granulated sugar. Bake at 350° for 35 minutes or until golden. Let stand 30 minutes on a wire rack. Serve with ice cream.