Greg’s Hot Peach Pie

Ingredients

• 1.5 cups all-purpose flour
• 0.5 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
• 3 habanero peppers, seeded and minced (wear gloves), or to taste
• 6 large fresh peaches – peeled, pitted, and sliced
• 1 cup white sugar
• 1/3 cup all-purpose flour
• 0.25 cup unsalted butter, softened

Steps

1. 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.
2. Preheat the oven to 350 degrees F (175 degrees C).
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.
4. Combine sugar, ⅓ cup flour, and ¼ cup butter until it forms a crumbly mixture; set streusel aside.
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.
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.
7. Bake in the preheated oven until crust is golden and filling bubbles, about 50 minutes.