greg's hot peach pie

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 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
• 6 large fresh peaches - peeled, pitted and sliced
• 3 habanero peppers, seeded and minced (wear gloves), or to taste
• 1/3 cup all-purpose flour
• 1 cup white sugar
• 1/4 cup unsalted butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place 1 1/2 cup of flour and the salt into the work bowl of a food processor, and pulse briefly once or twice to combine. add 9 tablespoons of chilled unsalted butter, and pulse 4 or 5 times, a few seconds per time, until the mixture looks like coarse crumbs. with the machine running, drizzle the peach nectar into the dough, 1 tablespoon at a time, until the dough gathers itself into a crumbly mass. transfer the dough into a bowl, form into a ball, and wrap it in plastic wrap. refrigerate to hydrate the dough, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• place the 4 chopped peaches into the food processor, and pulse to puree, about 1 minute. add the minced habanero peppers, 1 teaspoon at a time, and puree until smooth. place the remaining 6 sliced peaches into a bowl, and toss lightly with the habanero puree.
• in a bowl, mix 1/3 cup of flour, the white sugar, and 1/4 cup of softened unsalted butter until it forms a crumbly mixture; set the streusel aside.
• cut the dough in half, and roll each half into a circle about 10 inches in diameter. fit one dough circle into a 9-inch pie dish. pour the peach-habanero filling into the bottom pie crust, and sprinkle with the crumbly sugar streusel. fit the top crust the pie, and crimp with a fork to seal the edges. cut several slits into the top crust for venting steam.
• bake in the preheated oven until the crust is golden brown and the filling is bubbling and thickened, about 50 minutes.