These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Peach, Green Chile and Cheddar Pie

From Foothills Market

<p>Chile in a pie? The author of this recipe is from Albuquerque, New Mexico, and says &#8220;green chile goes well with everything!&#8221;</p>
Source: Taste of Home (tasteofhome.com/recipes/peach-green-chile-and-cheddar-pie (Entered by Market Manager)
Serves: 8 servings


Ingredients
2 1/2 cups all-purpose flour
3 Tbsp sugar
14 Tbsp butter, cubed
1/2 cup aged cheddar cheese, shredded
1 large egg yolk
6-8 Tbsp ice water
3 green chile peppers (Hatch or Anaheim)
2/3 cup sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
5 cups sliced peaches (about 6 medium)
1/4 cup aged cheddar cheese, shredded
2 Tbsp butter

Step by Step Instructions
  1. Prepare green chiles by roasting on a broiler, removing the skin and seeds, and chopping the pepper flesh. Three peppers should equal 1 cup of chopped peppers.
  2. To make the crust: 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 mixture to a large bowl. Mix together egg yolk and 6 Tbsp 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.
  3. Preheat oven to 450 degrees. Wrap chopped green chiles in 3 layers of paper towels and squeeze gently to remove excess moisture. In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and chiles; toss to coat.
  4. On a lightly floured surface, roll one dough portion into a 1/8-inch thick circle; transfer to a 9-in pie plate. Trim crust even with rim. Sprinkle bottom with shredded cheese. Add filling; dot with butter. Roll out remaining dough; make a lattice crust. Place over filling. Trim, seal and flute edge.
  5. Bake on lower rack for 10 minutes. Reduce oven setting to 350 degrees. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.