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Peach Pie Peach Pie

Peach, Green Chile and Cheddar Pie

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Test Kitchen Approved
Total Time

Prep: 40 min. + chilling Bake: 45 min.

Makes

8 servings

Updated: Jun. 27, 2023
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
Peach, Green Chile and Cheddar Pie
Peach, Green Chile and Cheddar Pie Recipe photo by Taste of Home
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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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Peppers (Hot)
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.