This is a repost from the blog Endive Civilization by Nikki Burst.

Please, don’t be frightened by the use of jalapeno in this dessert. The pepper serves more for flavor than heat, although there is a little kick. Also, the crust can be played with. Try replacing some of the ap flour with a bit of oat or spelt flour.

Basic Pie Dough for one 9-inch crust:
1 cup all-purpose flour or whole wheat flour
1 teaspoon sugar
scant 1/4 teaspoon sea salt
7 tablespoons butter, cold and cut into 1/2-inch cubes
1/4 cup chilled ice water

Filling:
12 medium to large ripe peaches
1/2 of a jalapeno pepper, cored with seeds removed. Halve the jalapeno half and slice thinly.
1/3 cup brown sugar
1 tablespoon arrowroot

Oat Crumble:
1/3 cup brown sugar
1/3 cup all-purpose flour or whole wheat flour
1/3 cup old-fashioned rolled oats
6 tablespoons (3/4 stick) unsalted butter, cut into small cubes

1. Bring a large pot half full of water to boil while you prepare the dough.

2. To make the dough using a food processor, blitz the flour, sugar, and salt. Cut the butter into the flour by pulsing the machine just until the mixture becomes mealy. You want chickpea-sized bits. Pulse in cold water a tablespoon at a time. Stop adding water when the dough comes together when squeezed with your hand.

3. Form the dough into a flat disc and put into a Tupperware or bowl with a lid (use a plate) and chill in the fridge for 30 minutes or overnight.

4. To make the filling, wash the peaches. Cut an x into the bottom of each peach. Have a large bowl of ice water nearby. Submerge 4 or 5 peaches at a time into the pot of boiling water. Allow to boil for 30 seconds.

5. Remove promptly with a slotted spoon and drop the  peach into the ice bath. When all the peaches have been blanched, remove their skins and pits. Slice them into 1-inch wedges.

6. Put the peach wedges, jalapenos, sugar, and cornstarch into a large bowl and stir with a wooden spoon to evenly coat the fruit with the sugar. Allow the peaches to macerate for 30 minutes.

7. Preheat oven to 375 degrees F.

8. Grease a 9-inch pie pan. Roll out the dough and place in the pan with about a 1-inch overhang. Roll under edges and flute the dough with your fingers. Spoon the filling into crust, mounding the peaches in the center. Refrigerate pie while preparing the oat crumble.

9. To make the oat crumble, in a bowl, combine the sugar, flour, and oats. Break up the large clumps of brown sugar. Work the butter into the mixture with your fingers until small clumps form. Remove the pie from the refrigerator and top with the crumble.

10. Bake the pie for about 1 hour or until the crust is golden and the peaches are juicy and bubbling. Foil the edges of the crust towards the end of baking if the edges start to brown.