Chipotle Peach Pie

Name: Chipotle Peach Pie
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; 1/4 cup sour cream; 1 tablespoon sugar; 1/2 teaspoon lime juice

7 ingredients

4 steps

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
1/4 cup sour cream
1 tablespoon sugar
1/2 teaspoon lime juice

Directions

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.