Place the flour, sugar, and salt in a large mixing bowl and mix together. Cut the butter into the flour mixture with either a pastry blender or a fork. Alternatively, if you have a food processor, use that to mix this dough by placing the flour mixture and cubed butter into the food processor. Gently pulse the mixture until the flour appears mealy and pebbly which should only take a few pulses.

While pulsing with the food processor, gently pour the ice cold vodka through the feed tube and pulse until combined. Remove the lid and check to see if the handful of dough holds together. If it doesn’t hold together, slowly add ice cold water, a tablespoon at a time, while pulsing until the dough holds together. Only add as much water as it takes for the dough to be formed into a ball. If you aren't using a food processor, use a pastry blender or fork to combine the vodka into the dough.

Divide the dough and form it into two disks and wrap them in plastic wrap. Chill in the refrigerator for at least 1-2 hours before rolling and forming or chill in the freezer for 45 minutes.

While the pie crust is chilling, prepare the candied bacon. Preheat the oven to 400°F. Line a half sheet with aluminum foil and place a wire rack over the aluminum foil.

In a small bowl, combine ½ cup organic brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon cardamom. Dredge each side of the bacon in the spiced sugar mixture while making sure to press the sugar mixture into the bacon.

Lay the bacon on the prepared pan and do not let the sides touch. Bake for 15 minutes and then remove from oven.

In a small bowl, add remaining 1/3 organic brown sugar and remaining cinnamon and cardamom. Flip the bacon over and sprinkle with the remaining spiced brown sugar mixture. Return to oven and bake for an additional 10 minutes.

Once you remove the bacon from the oven, take tongs and lift the bacon up from the rack and place it back down on a cleaner area of the rack. You want to make sure the bacon will release from the rack. When the bacon cools, it will firm up.

Add all of the ingredients to a large bowl except for the boiling water and chopped candied bacon. Cut the butter into the dry ingredients by using a pastry blender. When the mixture looks like coarse meal pour in the boiling water and stir just until the mixture comes together. Fold in the chopped candied bacon. Allow the wheat flour in the topping time to hydrate itself so allow this mixture to sit for at least 10 minutes before baking. (If using regular all-purpose flour skip this hydration time.)

I used a 12” cast iron skillet to bake the Jalapeño Candied Bacon Peach Cobbler. You can also use a 9 x 13 baking pan. Grease the skillet or baking pan. Preheat the oven to 400°F.

Roll out 1 ½ disks of pie crust to fit the baking dish. After the pie crust has been transferred to the pan, add the peach filling on top of the crust. Dollop the cobbler topping over the peach filling and spread out the dollops a little bit with the back of the spoon. Fold the edges of the pie crust over the topping. Sprinkle the top with the organic cane sugar. Bake for 40 minutes or until the topping is golden and the peaches are tender.

To serve, spoon out portions and add a scoop of ice cream and sprinkle with remaining chopped candied bacon.