Ingredients:
For the crust:
· 4 oz butter, unsalted
· 8 oz, all purpose flour
· 3 oz, ice cold water
· ½ teaspoon salt
For the filling:
· 2 peaches, peeled and sliced
· 1 roasted green chili, diced (or 1 small can roasted green chili)
· 2 tablespoons toasted pine nuts
· ¼ cup packed brown sugar
· ½ teaspoon Chinese Five Spice (or any warm spices)
· 1 tablespoon cornstarch
· 1 egg, lightly beaten
· Piloncillo or deco sugar
Instructions:
For the Crust:
1. Cut the butter down into chunks, measure out the flour, and measure out the water. Place all separately in the freezer for 20-30 minutes. Take out of the freezer and combine the flour and salt in a bowl. Add butter and either using your hands or a pastry cutter, cut butter into flour until small pieces remain. Add water in 1 tablespoon increments until dough just comes together. Shape into a disc and refrigerate for 20 minutes.
For the Chili Mixture:
1. In a large bowl, mix together the brown sugar, spices, cornstarch and vanilla. combine well. Next, add in the green chili and pine nuts and toss well to coat evenly.
To assemble:
1. Remove the dough from the refrigerator, and gently roll out the dough out so it is 2 inches larger than a cast iron pan. Gently transfer the dough to the cast iron pan, and then make a two circles of peach slices in the bottom (one outer and one inner ring), leaving 1 ½ inch gap to the edge of the pan. Next, spoon the green chilis (without juice) into the ring around the edge of the slices, filling the void in the crust. Drizzle the juice over the peaches.
2. Now, gently fold the crust, folding in the edges every inch or two. When the edges are all folded in, brush beaten egg around the top of the crust, using a pastry brush, and then grate piloncillo or use deco sugar (your own desired amount) on top of the crust.
3. Bake on the very bottom shelf of a preheated 375 degree over 30-40 minutes, or until the crust has browned nice and evenly. Remove from the oven and serve warm.