Position oven rack in center of oven. Preheat oven to 400°F (200°C).

Let Ginger Pie Dough stand at room temperature until slightly softened, 10 to 15 minutes.

On a lightly floured surface, roll dough into a 12-inch circle (about ⅛ inch thick), lightly flouring rolling pin and surface as needed. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough, if necessary, leaving a ¾-to 1-inch overhang from inner edge of plate; fold edges under, and crimp, if desired. Freeze until firm about 10 minute.

Top frozen dough with parchment paper, letting ends extend over edges of plate Add pie weights.

Bake until edges are just set, about 10 to 20 minutes. Carefully remove parchment and weights; let cool on a wire rack for 30 minutes. Reduce oven temperature to 350°F (180°C). Position oven rack in lower third of oven.

In a large bowl, whisk together brown sugar, honey, melted butter, eggs, egg yolk, bourbon, salt, and orange zest until well combined, stopping to scrape sides of bowl. Stir in peanuts; pour into prepared crust.

Bake until filling is set and puffed and an instant-read thermometer inserted in center registers 200°F (93°C), 36 to 46 minutes, loosely covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.