Greg's Hot Peach Pie

Greg's Hot Peach Pie
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    8 People
  • VIEWS
    12

This hot peach pie recipe combines the sweetness of ripe peaches with a touch of habanero heat, all nestled in a flaky, homemade crust. The perfect balance of sweet and spicy for a memorable dessert experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    58 g
  • Cholesterol
    50 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    12 g
  • Sodium
    156 mg
  • Sugar
    36 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
30 mins

Prepare the Crust: In a food processor, combine 1 1/2 cups flour and salt; pulse to combine. Add 9 tablespoons of cold butter; pulse until the mixture resembles coarse crumbs. With the machine running, drizzle in peach nectar, 1 tablespoon at a time, until the dough comes together when squeezed. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes. (30 minutes)

02

Step
5 mins

Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

03

Step
2 mins

Make the Habanero Peach Puree: Add 4 chopped peaches to the food processor; pulse until pureed, about 1 minute. Add habanero peppers; puree until smooth. (2 minutes)

04

Step
2 mins

Combine Peach Slices with Puree: Place 6 sliced peaches into a bowl; toss gently with the habanero puree. (2 minutes)

05

Step
5 mins

Prepare Streusel Topping: Mix 1/3 cup flour, sugar, and 1/4 cup softened butter together until it forms a crumbly mixture; set aside. (5 minutes)

06

Step
15 mins

Assemble the Pie: Cut the dough in half; roll each half into a 10-inch circle. Fit one dough circle into the bottom of a 9-inch pie dish. Pour the peach filling into the pie crust; sprinkle evenly with the streusel topping. Cover the pie with the top crust; crimp the edges with a fork to seal. Cut several slits into the top crust to vent steam. (15 minutes)

07

Step
50 mins

Bake the Pie: Bake in the preheated oven until the crust is golden brown and the filling is bubbling, approximately 50 minutes. Let cool slightly before serving. (50 minutes)

Use high-quality peaches for the best flavor.
Adjust the amount of habanero pepper to your spice preference. Remember, a little goes a long way!
For a richer crust, use European-style butter with a higher fat content.
If the crust edges brown too quickly, cover them with foil or a pie shield during the last 15-20 minutes of baking.

Frida Hirthe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 4 Ratings)
Total Reviews: (5)
  • Peyton Heathcote

    I followed the recipe exactly, and it turned out beautifully. Everyone loved it!

  • Clara Mccullough

    The crust was perfectly flaky, and the streusel topping added a delightful crunch.

  • Dayana Cronin

    Next time, I might try grilling the peaches first to add a smoky flavor.

  • Kim Ledner

    This pie is amazing! The heat from the habanero is subtle but adds a fantastic kick.

  • Weldon Jaskolski

    I was skeptical about the spicy peaches, but it works so well. I will definitely be making this again!

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