Just Dessert: Peach Basil Pie

Peach Basil Pie is not exactly an autumn staple. My grocer's paltry produce section was completely devoid of any sign of white peaches, yellow peaches, and even nectarines, naturally. So I headed over to the freezer section and snagged a bag of the frozen variety. Picked at the height of ripeness and then made very, very cold; yes, these will do just fine. I pinned this recipe long ago, but made a few modifications that I think justify a posting of my own. 

Ingredients

One box of Pillsbury Refrigerated Pie Crust

2 cups diced peaches (about 2 peaches) [or 1 16oz bag of frozen peaches, defrosted]

2 tbsp packed thinly chopped fresh basil

pinch of sea salt

1/4 cup of honey

2 tsp lemon juice

1/4 tsp cinnamon 

1 tbsp cornstarch

1 egg, beaten for wash

Vanilla sugar for sprinkling (raw, sanding, or regular all work)

Preheat oven to 425° F.

Mix peaches, basil, sea salt, honey, lemon juice, and cinnamon in a bowl. Let sit 15 minutes to allow flavors to marinate.

Pour a tablespoon of the accumulated liquid from the bottom of the peach mixture into a small bowl and mix with the cornstarch. Once blended into a milky glaze, stir back into the peach mixture.

Allow refrigerated pie crusts to come to room temperature, then unroll one crust out flat and position into lightly greased pie pan. Pour peach mixture into prepared pie crusted pan. 

Unroll the other crust flat onto countertop and prepare to top the pie any way you see fit. I used the pointed end of a sharp knife to cut out cute heart shapes for venting purposes. You could also do some sweet lattice work. Whatever you want! Go crazy! 

Once the top pie crust is in place and the edges are pinched together with the bottom pie crust edges, brush the top crust with the egg wash, then sprinkle with the vanilla sugar.

Bake for 15 minutes at 425° F with a pie crust shield placed on the edges (this can also be achieved with some tin foil torn into strips and crumpled around the pie's edges), then remove pie crust shield and continue cooking an additional 15 minutes until crust is golden brown and pie filling is bubbling up nicely through the hearted vents.

Remove from oven and allow to cool on rack.

Serve with a scoop of vanilla or coconut macaroon ice cream like I did!

- Cathleen