Description
Basil adds an herbal flavor that kicks the sophistication of this rustic dessert up a few notches.
Ingredients
Units
- 2 1/2 cups flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 2 sticks (8 oz.) butter, cubed and chilled
- 3/4 cup ice cold water
- 1 pint raspberries
- 6 ripe, firm yellow or white peaches, peeled, pitted and chopped
- 1/4 cup basil leaves, chopped
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 Tbsp lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C).
- Roll out one dough disc on a floured surface and fit into a pie pan.
- In another bowl, combine raspberries, peaches, basil, sugar, cornstarch, and lemon juice. Pour the filling into the crust.
- Roll out the second dough disc and place over the filling. Trim and crimp the edges to seal.
- Brush the top with beaten egg and cut slits for steam to escape.
- Bake for 45-50 minutes until the crust is golden and the filling is bubbling.
- Cool before serving.
- Prep Time: 90 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 18
- Carbohydrates: 50
- Fiber: 3
- Protein: 4