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Peach, Green Chile and Cheddar Pie

After tasting a fantastic green chile apple pie in a local restaurant, I knew I would have to try it with peaches. The result was fantastic! The combination of flavors in this unusual pie tells you what every New Mexican knows—green chile goes well with everything! —Rd Stendel-Freels, Albuquerque, New Mexico
  • Total Time
    Prep: 40 min. Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 14 tablespoons butter, cubed
  • 1/2 cup shredded aged cheddar cheese
  • 1 large egg yolk
  • 6 to 8 tablespoons ice water
  • FILLING:
  • 3 Hatch peppers, roasted, peeled, seeded and chopped (about 1 cup)
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 5 cups sliced peeled peaches (about 6 medium peaches)
  • 1/4 cup shredded aged cheddar cheese
  • 2 tablespoons butter

Directions

  • Place flour and sugar in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add 1/2 cup cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Mix together egg yolk and 6 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough in half. Shape each into a disk. Wrap and refrigerate 30 minutes or overnight.
  • Preheat oven to 450°. Wrap chopped green chiles in 3 layers of paper towel and squeeze gently to remove excess moisture. In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and green chiles; toss to coat.
  • On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Sprinkle bottom with cheese. Add filling; dot with butter. Roll out remaining dough; make a lattice crust. Place over filling. Trim, seal and flute edge.
  • Bake on lower rack for 10 minutes. Reduce oven setting to 350°. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 525 calories, 27g fat (16g saturated fat), 91mg cholesterol, 308mg sodium, 65g carbohydrate (30g sugars, 4g fiber), 8g protein.

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  • Jay
    Jun 15, 2018

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