PEACH, GREEN CHILE AND CHEDDAR PIE

Peach, Green Chile and Cheddar Pie image

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

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

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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, room temperature
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

Steps:

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.

Nutrition Facts : Calories 525 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 308mg sodium, Carbohydrate 65g carbohydrate (30g sugars, Fiber 4g fiber), Protein 8g protein.