Oh, autumn, you are so definitely pie season! Last week it was spicy apple pie; this week it’s peach habanero pie.
I made this pie really, really late at night so I could get a picture of the whole pie. If I make a pie when my family is awake, they always get to it before I can take a picture. Remember last week’s pie? Yeah, that.
Here’s this week’s pie – it’s Texas Pepper Jelly’s Peach Habanero Pie, and it’s absolutely delicious. In fact, I’ve discovered that many fruit pies are greatly improved by adding some Texas Pepper Jelly to the mix.
Six peaches (or 3 cans sliced peaches)
1/2 cup Peach Habanero Pepper Jelly
1/2 cup corn starch
1 cup sugar (I use Splenda)
What to do:
Preheat your oven to 425. Put the bottom crust in the pie pan.
In a large mixing bowl, put everything except the butter. Mix thoroughly.
Dump the mixing bowl contents into the pie pan. Dot with butter. Put the top crust on top of the mixture. Poke a few holes in the top crust; I like to use a pie bird to ventilate the pie filling so it doesn’t overflow the edges.
Bake at 425 degrees for 25 minutes, then reduce the heat to 350 and bake for another 20 minutes. Remove from the oven and let the pie set up. Peach pies are almost always really juicy when they’re fresh out of the oven and they need about a half hour to firm up.
Since it’s 5:20 a.m. as I write, this pie will have a few hours to get right before my family wakes up. In other words, it’ll be JUUUUUUST RIGHT. Yup.
Remember, a little dash of Texas Pepper Jelly turns almost any fruit pie into a gourmet treat.