peach basil pie


As a thank you for some friends who helped us out in a pinch, I wanted to make a pie. Because of the season, I decided to make it a peach pie. I wanted to experiment with a peach basil pie because I know the combination goes well in salads and other savory dishes. It worked well in this sweet iteration as well. The crust for this pie borrows a technique from Cook’s Illustrated: vodka in the crust to help make a flaky, tender pastry.

Peach Basil Pie



  • 1 1/4 cups shortening, cold and cut into 1 inch cubes
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons vodka, cold
  • 2 tablespoons water, cold


  1. Preheat oven 400 degrees. Use a pizza stone, if you have one. The pizza stone helps to cook the bottom of the pie while the top crust is also browning.
  2. Cut together the shortening, sugar and salt with a pastry knife until shortening is  cut into the size of small pebbles.
  3. Cut in flour, 1/2 cup at a time. Stir until flour is incorporated.
  4. Sprinkle vodka and water and mix until blended. Try not to over mix. Dough should begin to gather into a ball.
  5. Divide dough in half.
  6. Roll out dough until 1/4 inch thick.
  7. Gently transfer to a 9 inch pie plate. Trim excess dough.



  • 6 cups yellow peaches, washed, peeled and sliced
  • 1/2 cup white sugar
  • 1 small Meyer lemon, zested
  • 1/4 cup basil, washed, torn and cut into thin strips
  • 1/4 teaspoon salt
  • 4 tablespoons quick-cooking tapioca
  • 2 tablespoons margarine, cut into small pieces
  • 1 teaspoon margarine, melted
  • 1/8 cup white sugar


  1. Prepare peaches.
  2. Stir peaches and all ingredients (except margarine) together in a bowl.
  3. Add filling to pie crust.
  4. Cover pie with second crust. Pinch sides together. Cut four vents in the center of the pie.
  5. Using a pastry brush, brush the top of the pie with melted margarine and sprinkle with sugar.
  6. Bake at 400 degrees for 20 minutes.
  7. Reduce heat to 350 degrees and continue baking for 20 minutes longer, or until crust is golden brown.
  8. Remove from oven and let rest on a wire rack.
  9. Enjoy!

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