Peach & Basil Pie

Serves 2-6 (Two small pies or One 8 - Inch)

Peach and Basil Pie

Filling

4-5 Ripe Peaches Halved, Stone removed and Quartered

10-12 Leaves Fresh Basil, Torn

100 Grams White Sugar

Zest of One Orange or Clementine

1 Tsp Vanilla

2 Tbsp Cornstarch

Pastry

250 Grams All Purpose or “00” Flour

50 Grams White Sugar

Pinch of Salt

125 Grams Cold Unsalted Butter

2-3 Tbsp Cold Water (as needed)

Place the peaches, basil, sugar, zest, vanilla and cornstarch in a bowl. Stir to combine and set aside to macerate for about an hour.

To make the pastry dough place the flour, sugar, salt and cold butter in a bowl and quickly blend with your fingers to break the butter into small pea-size pieces (this can be done in a food processor as well). Slowly add some cold water and blend until you have a dough that just holds together when squeezed (see video). Wrap dough in plastic wrap to form a disc and chill for an hour.

Preheat oven to 350.

Roll out your dough on a lightly-floured surface. You will need a bit more than half the dough for the base(s) and the remaining is for the top crust(s). Cut the dough into circles if using the mini pie tins.

Quickly press the dough into the pie shell, leaving a bit of overhang. Chill the dough if its getting too warm or sticky. Place your peach filling in the bottom crust evenly. Top with the remaining dough and pinch to seal the top and bottom crust. Remove any excess overhang with a sharp knife. Pinch/crimp the edges to seal and create a vent in the top crust.

Brush with egg wash (egg yolk mixed with water or cream). Sprinkle with coarse sugar if desired and bake for 50-60 minutes on the lower rack. The crust should be golden brown. Serve with cold creme fraiche or vanilla gelato.