Peach, Raspberry and Basil Pie

What happens when you put basil in a fruit pie? Not dried basil from a shaker, but fresh chopped basil leaves folded into sliced peaches and raspberries with sugar, cornstarch, and lemon juice. You get a pie that smells like summer from three rooms away. A double butter crust, rolled and chilled, filled with the fruit, sealed, brushed with egg wash, and baked at 400 degrees F (200 degrees C) for 45 to 50 minutes.

I was skeptical the first time I saw basil listed next to peaches in a pie recipe. Basil belongs on pizza, on pasta, in a caprese. But mixed into warm fruit filling, it becomes something closer to mint, peppery and sweet at the same time. The raspberries stain everything pink. The peaches hold their shape. The basil disappears into the filling but leaves its flavour behind. Make this once and you’ll make it every stone fruit season.

Tips for Making Peach, Raspberry, and Basil Pie

Keep the butter and water cold

The crust calls for two sticks of chilled butter, cubed, and three-quarters of a cup of ice cold water added gradually. Cold fat creates steam pockets in the oven, which is what makes the crust flaky.

Pulse the butter into the flour in a food processor until it looks like coarse crumbs. Add water slowly, pulsing until it just holds together. Over-mixing makes the crust tough.

Chill the dough for at least one hour

Divide in half, shape into discs, wrap, and refrigerate for at least one hour before rolling. Cold dough is easier to handle and shrinks less in the oven.

If the dough cracks when you roll it, let it warm for five minutes on the counter. If it sticks, dust with more flour.

Peach, Raspberry and Basil Pie

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• Author: Amrita Rawat, adapted from Smitten Kitchen and Zoe Bakes
• Total Time: 150 minutes
• Yield: Serves 8

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Description

Basil adds an herbal flavor that kicks the sophistication of this rustic dessert up a few notches.

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Ingredients

Units USM

• 2 1/2 cups flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 2 sticks (8 oz.) butter, cubed and chilled
• 3/4 cup ice cold water
• 1 pint raspberries
• 6 ripe, firm yellow or white peaches, peeled, pitted and chopped
• 1/4 cup basil leaves, chopped
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 Tbsp lemon juice
• 1 egg, beaten (for egg wash)

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Instructions

1. In a large bowl, mix flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
2. Gradually add ice water until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
3. Preheat the oven to 400°F (200°C).
4. Roll out one dough disc on a floured surface and fit into a pie pan.
5. In another bowl, combine raspberries, peaches, basil, sugar, cornstarch, and lemon juice. Pour the filling into the crust.
6. Roll out the second dough disc and place over the filling. Trim and crimp the edges to seal.
7. Brush the top with beaten egg and cut slits for steam to escape.
8. Bake for 45-50 minutes until the crust is golden and the filling is bubbling.
9. Cool before serving.

• Prep Time: 90 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20
• Sodium: 200
• Fat: 18
• Carbohydrates: 50
• Fiber: 3
• Protein: 4

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