3 tablespoons sugar
14 tablespoons butter, cubed
1/2 cup shredded aged cheddar cheese
1 large egg yolk, room temperature
6 to 8 tablespoons ice water
FILLING:
3 Hatch peppers, roasted, peeled, seeded and chopped (about 1 cup)
2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups sliced peeled peaches (about 6 medium peaches)
1/4 cup shredded aged cheddar cheese
2 tablespoons butter
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 in plastic. 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.