Pair Peaches With Jalapeños for an Unforgettable Pie

jalapeño peach pieJalapeños and peaches? In the same pie? Absolutely! The trick is making the jalapeños just a little sweet before adding them to the peaches–the results? Unforgettable!

Even if you’re not a fan of all things spicy, you’ll enjoy the fiesta of flavors.

Preheat the oven to 425. Make the whole-wheat pie crust first, so that it can be chilling in the refrigerator while you prepare the pie fillings

 

Whole Wheat Pie Crust

2 c. whole wheat flour (I prefer Wheat Montana’s Prairie Gold)
1 1/2 tsp. brown sugar
3/4 tsp. salt
3/4 c. butter
1 small egg, beaten
1 1/2 tsp. vinegar
1/4 c. cold water

Pie Crust Instructions:

In a large bowl, mix together flour, sugar and salt.  With a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs.  Mix together the egg, vinegar and water, then add to the flour mixture.  Mix until the dough is moist enough to form a ball. Wrap the ball in plastic and chill for 30 minutes.  Divide the dough in half.  On a lightly floured surface (I put a little flour on some waxed paper) roll one half into a 12-inch circle. Press dough into a deep pie dish. Roll out the top crust (and place it in the refrigerator if it seems to fragile to handle).

Jalapeño-peach Filling:

2 jalapeños–diced very small (if you’re not sure about the heat, use just one)
1 Tbs. butter
1/2 c. brown sugar.

Heat the butter over medium-low heat in a saucepan and when it’s melted, add the chopped jalapeños. Sauté for three minutes and then add the brown sugar. Allow the mixture to bubble (it will seem dry at first, but keep stirring it) for about five minutes. ADD

6 cups of well-drained canned peaches–I haven’t tried this recipe with fresh peaches because I can’t afford them 😉
1 c. brown sugar
1/8 c. peach juice (save it when you drain the peaches) or water
3 Tbs. corn starch

Add the peaches and brown sugar to the jalapeño mixture and give it a stir. Mix the peach juice (or water) with the cornstarch until it forms a paste, then add it to the peaches and jalapeño mixture and mix well.

Bring the filling mixture to a slow bubble, stirring every once in awhile (you’re goal is to allow it to get hot enough to thicken before you put it in the pie).

I used this time to roll out the pie crust.

When the filling has thickened, pour it into the prepared pie crust and cover with the top crust. Trim the edges and crimp the sides together. Make sure you add some decorative vent-holes with a fork–because the filling is already hot!

Place in the preheated oven and bake for 30 minutes (or until the pie crust looks golden).

Enjoy (it’s even better with a small scoop of vanilla ice-cream)

@2014 Anita Strawn de Ojeda

Anita currently teaches English to 7th-12th graders. She describes herself as a 'recovering cancer caregiver' who gives thanks daily that her husband has been cancer-free for ten years.

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  • I love spicy food but I’ve never tried a spicy dessert! Must try! Thanks for sharing this at the Whatever Wednesday blog hop! Pinning to try this weekend!
    Jhanis recently posted…Whatever Wednesday Blog PartyMy Profile

    • Jalapeño ice cream is really good, too ;). Let me know how it turns out!

  • Dee

    I love peaches and jalapenos, but I’ve never heard of this combo before. Pinning so that I can try! Thanks for sharing. 🙂
    Dee recently posted…Easy, Cheesy Skillet Chicken ParmMy Profile

    • It’s awesome! Ok, you either love it or think it’s horrible. I happen to love it ;).

  • What a unique recipe! I would have never thought to use jalapenos in a pie! Pinning!
    Michelle @ A Dish of Daily Life recently posted…30+ Soup Recipes to Warm the SoulMy Profile

    • Let me know what you think of it :). It’s one of our favorites (but we may just be weird 😉 ).

  • I couldn’t help myself, I had to try this! I did start with just one jalapeno…was a little worried at first when a taste of the mix while cooking left my lips burning, but no worries, after the cooking and baking and what not, it mellowed out substantially! Delish! I did modify by doing only 1 cup sugar total in the filling, but then doing a oatmeal crumble topping instead of the top crust, just a personal preference.

    • I’m so glad you liked it! The crumble topping sounds delicious :).