Average Rating: 5TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
YIELD: 8 servingsIngredients
- 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
Instructions
- 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.
Nutrition Facts
1 piece: 525 calories, 27g fat (16g saturated fat), 91mg cholesterol, 308mg sodium, 65g carbohydrate (30g sugars, 4g fiber), 8g protein.