peach strawberry basil pie

very summer around this time our local grocery story promotes peaches like crazy.  I went in there the other day to grab some ingredients to make an impromptu fancy dinner for Dan and they had fresh peach slices for people to try, so I tried one and subsequently decided peaches needed to be involved in dinner for sure.  I was already planning on making some bruschetta, so I had some basil in my basket, and I figured a pie would be so much more interesting with a bit of basil added in.  I'm not a pie aficionado, but this is definitely one of my new favorite pies.  I don't know if it will ever take rhubarb pie's top spot on my favorite list, but I think it might be coming in at the #2 spot, possibly pushing out pumpkin pie.  I'm sure come October/November Pumpkin will be reclaiming it's rightful throne.

Something I've been meaning to do before the summer ends is go blueberry picking.  I'd also love to go blackberry picking as well.  It's nice to stock up on a ton of berries and freeze them to last all through the winter when fresh berries aren't in season locally.  I planted some raspberry bushes in our yard this summer but they're still just little baby raspberries and probably wont have any berries until next year.  Our hop plants on the other hand, whoa.  Those are going nuts.  Maybe we'll get to brew some homebrew beer with our own homegrown hops this fall!  That would be pretty magical.  Anyway, berry picking.  We went to the blueberry patch a couple years ago and it was so much fun.  We picked so many blueberries and I vowed to return.  Of course I forgot the next year, but this year I'm not forgetting.  Hopefully this weekend I can get out there, and then maybe again a little later.  Then I will make all of the blueberry things.  Prepare yourself accordingly.  But first, Peaches.


3 c  hulled and halved strawberries
3 ripe, firm peaches, peeled, pitted and chopped
¼ cup brown sugar
3 Tbsp. cornstarch
Pinch of salt
A handful of basil, roughly chopped
1 pie crust
1 egg white, beaten
1 Tbsp. brown sugar

1. Place the oven rack on the lowest level and preheat oven to 400ºF.  Toss strawberries and peaches together in a large bowl.

2. Combine ¼ cup brown sugar, cornstarch, salt and basil in a small bowl and then pour it over the fruit, mixing well to coat the fruit. You can add more sugar to taste.

3. Pour the fruit mix into a 9-inch pie pan lined with pie crust. Place a slitted top crust round or lattice top over the filling, and crimp the edges together. Brush the crust with the egg white and sprinkle with 1 Tbsp. brown sugar and then freeze for 15 minutes.

4. Place the pie on a baking sheet to catch any drippings. Bake for 20 minutes and then lower the temperature to 375 degrees and bake another 40 minutes. If the crust is browning too quickly, tent the pie with foil and continue baking.

5. Let the pie cool before serving (The filling may not completely set if it’s still warm.). Serve with whipped cream or ice cream.