Greg's hot peach pie recipe features a homemade crust, fresh peaches, and spicy habanero peppers to make a pie with a nice balance of sweet and spicy.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
412 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Add 1 1/2 cups flour and salt to a food processor; pulse once or twice to combine. Add 9 tablespoons butter; pulse until mixture is coarse. With the machine running, drizzle peach nectar into dough 1 tablespoon at a time, until dough holds together when squeezed. Form dough into a ball, wrap in plastic, and refrigerate, about 30 minutes.
Step 3
Add 4 chopped peaches to the food processor; pulse to puree, about 1 minute. Add habanero peppers; puree until smooth. Place 6 sliced peaches into a bowl; toss lightly with habanero puree.
Step 4
Mix 1/3 cup flour, sugar, and 1/4 cup butter together until it forms a crumbly mixture; set streusel aside.
Step 5
Cut dough in half; roll each half into a 10-inch circle. Fit one dough into the bottom of a 9-inch pie dish. Pour filling into pie crust; sprinkle with streusel. Cover pie with top crust; crimp with a fork to seal edges. Cut several slits into top crust for venting steam.
Step 6
Bake in the preheated oven until crust is golden and filling is bubbles, about 50 minutes.
Ingredients
1 cup white sugar
6 large fresh peaches - peeled, pitted, and sliced
9 tablespoons cold unsalted butter, cut into 1/4-inch cubes
3 tablespoons ice-cold peach nectar, or as needed
4 large fresh peaches - peeled, pitted and chopped
3 habanero peppers, seeded and minced (wear gloves), or to taste
