Hot Peach Pie Recipe

• Serves: 8
• Prep Time: 20 minutes
• Total Time: 1 hour 40 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 9 tablespoons unsalted butter cut into 1/4-inch cubes
• 3 seeded minced habanero peppers
• 10 peeled chopped fresh peaches
• 3 tablespoons ice-cold peach nectar

Instructions

Put the flour and the salt into the bowl of a food processor and pulse briefly once or twice to combine.

Add the butter and pulse 4 or 5 times, a few seconds per time, until the mixture resembles coarse crumbs.

With the machine running, drizzle the peach nectar into the dough, a tablespoon at a time, until the dough gathers itself into a crumbly mass.

You might need less or more than in the recipe.

Transfer the dough to a bowl, shape it into a ball and wrap it in plastic wrap.

Refrigerate for half an hour to hydrate the dough.

Preheat the oven to 350 degrees F.

Put 4 of the chopped peaches in the food processor, and pulse for a minute to puree.

Add the minced habanero peppers a teaspoon at a time, and puree until smooth.

Put the other 6 sliced peaches into a bowl, and toss lightly with the habanero puree.

Combine 1/3 cup of the flour with the sugar and 1/4 cup of softened unsalted butter until it forms a crumbly mixture.

This is the streusel topping.

Cut the dough in half, and roll each half into a 10 inch circle.

Fit one dough circle into a 9-inch pie dish.

Pour the peach-habanero filling into the bottom pie crust, and sprinkle with the streusel topping.

Fit the top crust on to the pie, and crimp with a fork to seal the edges.

Cut several slits into the top crust for venting the steam.

Bake for 50 minutes or until the the crust is golden brown and the filling is bubbling.