peach basil pie
22Jul12
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
Crust:
Ingredients:
- 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
Instructions:
- 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.
- Cut together the shortening, sugar and salt with a pastry knife until shortening is cut into the size of small pebbles.
- Cut in flour, 1/2 cup at a time. Stir until flour is incorporated.
- Sprinkle vodka and water and mix until blended. Try not to over mix. Dough should begin to gather into a ball.
- Divide dough in half.
- Roll out dough until 1/4 inch thick.
- Gently transfer to a 9 inch pie plate. Trim excess dough.
Filling:
Ingredients:
- 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
Instructions:
- Prepare peaches.
- Stir peaches and all ingredients (except margarine) together in a bowl.
- Add filling to pie crust.
- Cover pie with second crust. Pinch sides together. Cut four vents in the center of the pie.
- Using a pastry brush, brush the top of the pie with melted margarine and sprinkle with sugar.
- Bake at 400 degrees for 20 minutes.
- Reduce heat to 350 degrees and continue baking for 20 minutes longer, or until crust is golden brown.
- Remove from oven and let rest on a wire rack.
- Enjoy!
Filed under: Dessert, Uncategorized, Vegan | Leave a Comment
Tags: basil, peaches, pie, summer
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