Spicy Peach Pie

Follow our step-by-step guide on how to make Spicy Peach Pie.

1. Step 1

   Start by preparing the pie crust. In a food processor, combine 1 1/2 cups of all-purpose flour with 1/2 teaspoon of salt. Pulse briefly to mix. Next, add 9 tablespoons of cold unsalted butter, pulsing until the mixture resembles coarse crumbs. With the processor running, drizzle in 3 tablespoons of ice-cold peach nectar, one tablespoon at a time, until the dough comes together in a crumbly mass. Transfer the dough to a bowl, shape it into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes to let it hydrate.

2. Step 2

   While the dough chills, preheat your oven to 350°F (175°C).

3. Step 3

   Prepare the peach filling by placing 4 chopped peaches into the food processor. Puree them for about a minute until smooth. Gradually add the minced habanero peppers, starting with 1 teaspoon at a time, and blend until well combined. In a separate bowl, toss the remaining 6 sliced peaches with the habanero puree, ensuring they are evenly coated.

4. Step 4

   For the streusel topping, mix together 1/3 cup of all-purpose flour, 1 cup of white sugar, and 1/4 cup of softened unsalted butter in a bowl until it forms a crumbly mixture. Set this aside for later.

5. Step 5

   Once the dough has chilled, divide it in half and roll each half into a circle about 10 inches in diameter. Fit one circle into a 9-inch pie dish. Pour the peach-habanero filling into the bottom crust, then sprinkle the crumbly streusel topping over it. Place the second dough circle on top, crimping the edges with a fork to seal. Don’t forget to cut several slits in the top crust to allow steam to escape during baking.

6. Step 6

   Bake your pie in the preheated oven for about 50 minutes, or until the crust is golden brown and the filling is bubbling and thickened. Let it cool slightly before serving.