Make the caramel.  In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved.  Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color.  Remove from the heat and stir in the coconut butter and salt.  Pour into a bowl and cool.

Make the crust.  In a large bowl, stir together almond flour, tapioca starch, coconut flour, and coconut sugar.  Stir in the oils, followed by 2 tablespoons of water.  Work the dough with a pastry cutter or your hands until it comes together, adding more water, 1 tablespoon at a time if necessary.  Press the crust into a 9 inch deep dish pie pan and refrigerate for at least 2 hours and up to overnight.

When ready to bake the pie, preheat oven to 400 degrees F.  Make the topping.  In a large bowl, stir together flour, sugar, cinnamon, and salt.  Stir in the caramel and oil, finishing with the pecans.  Set aside.

Make the filling.  In a large bowl, stir together peaches, tapioca, bourbon, cinnamon, ginger, cardamom, cloves, vanilla, and caramel until well combined.  Pour into the chilled pie shell, sprinkle topping over filling.  Drizzle with reserved caramel.

Place pie on a foil covered rimmed baking sheet and bake 15 minutes.  Reduce oven temperature to 350 degrees and bake an additional 1 hour until golden brown on top and the filling is bubbling.  Cool completely before slicing and serving, with more caramel sauce if you want!

Pie may be stored in an airtight container at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months, thaw in the microwave about 1 minute.