Friday Pieday Graphic

Welcome to Friday Pieday! With the release of The Secret Ingredient of Wishes less than a month away, I’ll be sharing some of my favorite pie recipes that I used in the book. Unfortunately, I’m not Catch (the cranky but loveable pie maker in the book) and my pies are not magical. But I can promise the recipes will result in pies that taste pretty damn good. Let’s kick things off with the first pie to make an appearance in the book: Peach Habanero Pie.

Peaches and the-hotter-the-better peppers are two of my husbands favorite things. So when it came time to give swoony Southern gentleman Ashe a favorite pie, I knew just what flavors it would include. (While Ashe is not my husband, they do share some characteristics.) So of course I had to make one in real life and try it out. And boy, does this pie have a kick. So if you’re not a spicy fan, maybe cut down on the habaneros a bit.
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Ingredients
  • 1½ cups all-purpose flour
  • 1 cup white sugar
  • 9 tablespoons unsalted butter cut into ¼-inch cubes
  • 3 seeded minced habanero peppers
  • 10 peeled chopped fresh peaches
  • 3 tablespoons ice-cold peach nectar
  • 1 teaspoon salt
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.

Pie Crust Preparation

  • 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.

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  • Combine ⅓ cup of the flour with the sugar and ¼ 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.

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  • Fit the top crust on to the pie, and crimp with a fork to seal the edges. (or, you know, use a heart-shaped cookie cutter and arrange the pie crust pieces over the top!)
  • 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.

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