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Peach & Hatch Chile Pie Filling


This seasonal treat can be served be used in a traditional pie, mini phyllo tart cups, or in turnovers.

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Rate this recipe 3.4/5 (17 Votes)


  • 1 cup diced Hatch chiles (mild or hot)
  • 4 small peaches
  • 1-1 1/2 cup of brown sugar
  • 1 tablespoon butter
  • 2 tablespoons of lemon juice
  • 1 teaspoon of cinnamon
  • 1 tablespoon of cornstarch
  • 1/4 cup of water


Servings 1


Step 1

Roast, peel, deseed and dice Hatch chiles. Peel and slice peaches.

In a 3-quart sauce pan, combine peppers and peaches with lemon juice, butter, brown sugar and cinnamon. Cook at medium heat. When peaches are tender, lower the heat then mix together the cornstarch and water. Pour the cornstarch mixture in with the other ingredients and stir in fully. Cook until the filling thickens.

If you're using this in a standard pie, pre-cook your pie crust then add the filling and chill. If using phyllo pastry dough, cook according to directions, since the filling is already cooked.

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