CHIPOTLE PEACH PIE

Chipotle Peach Pie image

This daring recipe takes peach pie to a new level. You might be surprised at the combination of ingredients, but don't judge it until you taste it. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie pastry
2 cans (15 ounces each) sliced peaches in extra-light syrup/juice
1/4 cup cornstarch
2 tablespoons finely chopped chipotle peppers in adobo sauce
TOPPING:
1/4 cup sour cream
1 tablespoon sugar
1/2 teaspoon lime juice

Steps:

Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. , Meanwhile, drain peaches, reserving juice. In a small saucepan, stir cornstarch and peach juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches and chipotle peppers. Pour into crust. , Bake at 350° for 30-35 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary). Cool on a wire rack., In a small bowl, whisk the topping ingredients. Serve with pie. Refrigerate leftovers.

Nutrition Facts : Calories 210 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.