Chipotle Peach Pie

1. 1

   Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer.

2. 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. 3

   Bake at 350u00b0 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. 4

   In a small bowl, whisk the topping ingredients. Serve with pie. Refrigerate leftovers.

No nutritional information available.

No additional tips available.