Chipotle Peach Pie Recipes

CHIPOTLE TAMALE PIE

Steps:

• Preheat oven to 400 degrees F.
• Grease an 8-inch baking dish with the butter and set it aside.
• Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
• Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
• Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
• Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.

PEACH PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 400°F.
• In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
• Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

PEACH CRUMBLE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
• Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
• Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
• Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.

PEACH-CHIPOTLE BABY BACK RIBS

Steps:

• Preheat oven to 325°. In a small bowl, combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, until ribs are tender, 2-1/2 to 3 hours., Meanwhile, place peaches in a blender; cover and process until smooth. In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 12-15 minutes. Add brown sugar, chipotle peppers, adobo sauce, vinegar, mustard and peach puree; bring to a boil. Reduce the heat; simmer, uncovered, until slightly thickened, 25-30 minutes., Drain ribs. Grill ribs, pork side down, covered, on an oiled rack over medium heat until browned, 5-7 minutes. Turn ribs; brush with 2 cups sauce. Cook 5-7 minutes. Serve with remaining sauce.

GRILLED CHICKEN WITH CHIPOTLE-PEACH GLAZE

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
• Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

PEACH CHIPOTLE SAUCE

Steps:

• In a large saucepan, stir together the tomatoes, sugar, molasses, 1/2 cup peach preserves. ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, rice vinegar, and chipotle powder. Simmer over medium heat until the sauce is thickened and flavors have blended, about 30 minutes.
• Let the sauce cool slightly, about 10 minutes. Transfer the sauce to a blender with the remaining 1/4 cup peach preserves; season with salt to taste. Cool completely, then store in the refrigerator for up to 2 weeks.

PEACH CHIFFON PIE

Steps:

• Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
• Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
• Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

PEACH, GREEN CHILE AND CHEDDAR PIE

Steps:

• 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., 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., 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., 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.