Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

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

Directions

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. Yield: 8 servings.
Originally published as Chipotle Peach Pie in Fresh Home Fall 2010

Nutritional Facts

1 piece with about 2 teaspoons topping: 210 calories, 8g fat (4g saturated fat), 10mg cholesterol, 136mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, whisk the topping ingredients. Serve with pie. Refrigerate leftovers. Yield: 8 servings.
Originally published as Chipotle Peach Pie in Fresh Home Fall 2010

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