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 ½ cups flour and salt to the bowl of a food processor; pulse once or twice to combine. Add 9 tablespoons cold butter; pulse until mixture is coarse. Drizzle peach nectar into dough, 1 tablespoon at a time, with the machine running 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 until puréed, about 1 minute. Add habaneros; pulse until puréed. Place 6 sliced peaches in a bowl; add peach-habanero purée and toss lightly. Set filling aside.
Step 4
Combine sugar, ⅓ cup flour, and ¼ cup butter until it forms a crumbly mixture; set streusel aside.
Step 5
Cut chilled dough in half; roll each half into a 10-inch circle. Fit 1 dough circle into the bottom of a 9-inch pie plate.
Step 6
Pour peach filling into pie crust; sprinkle with streusel. Cover pie with top crust; crimp with a fork to seal edges. Cut several vent slits into top crust.
Step 7
Bake in the preheated oven until crust is golden and filling 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
