Hatch Chile take things, actually anything, to a completely different exciting level! Hatch is only available one time a year fresh - and if you can possibly get some, try them. It give this really sweet Peach Pie some heat, and kind of cuts into the sweetness, you just sort of inhale the heat at the back of your throat. it's not really spicy.
Hatch Chile Peach Pie
Yield:
prep time: 20
cook time: 40
total time: 1 hour
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.
All photographs copyright Janet S. Grey.
No comments :
Post a Comment