No. 462 - Hatch Chile Peach Pie
prep time: 20 Mcook time: 1 hourtotal time: 1 H & 20 M
Ingredients:
Pie Crust
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons salt
- 16 tablespoons very cold unsalted butter (2 sticks)
- 6 to 10 tablespoons
- 1 tbsp sparkling sugar
- 1 tbsp milk
Pie Ingredients
- 4-5 juicy ripe peaches
- 1 tbsp tapioca pearls
- 2 roasted hatch chile (or 1 small can)
- 1/4 cup white sugar
- 1/4 cup brown sugar (i prefer dark)
Instructions:
Crust
- Cube your butter - or grate it frozen add to the flour mixture which has been seasoned with the salt. Mix butter with your hands until evenly distributed in the flour. Start adding water, 4 tbs to begin with and thereafter 1 tbs at a time until mixture comes together to form a co-hesive dough. It should not crack - if so, add more water, 1 tbsp at a time.
- Mound dough into a 1 inch heap, and cover with plastic wrap, regrigerate for at least 30 minutes.
- After 30 minutes, divide dough into slightly unequal portions, lending more to the bottom crust than the top. Roll your dough 1/4 inch to the size of your pan and tuck under the edges - you will flute these or decorate at your whim.
- When you have finished your filling and are ready to place your top crust - do so, then brush with milk and sprinkle with sparkling sugar.
Filling:
- Slice and dice your peaches into bite size pieces and place in a medium sized bowl.. I usually peel before doing this. Add your sugars, the tapioca and mix well, being careful not to break down the peaches. If you have self roasted hatch - peel and chop and mix into pie mixture.
- Hatch chile is subjective here, if you love it - add 3-4, if yours are mild, so be it, medium, add less. It's more about the flavor and aroma of the hatch than it is the heat, although a bit of heat is amazing with peaches.
- Cut a slit into the top of the crust for venting. Pour mixture into prepared crust and bake at 425 for 15 minutes, lower heat to 350 and bake an additional 30-40 minutes. Ovens vary, look for the juice to bubble. Tent your edges if necessary to prevent over browning.
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