Peach Basil Pie #SundaySupper #MusicInspired

August is National Peach Month, why not start it off right with this Peach Basil Pie?

Peach Basil Pie #SundaySupper

“Movin’ to the country I’m gonna eat a lot of peaches 
Peaches come from a can they were put there by a man 
In a factory downtown 
If I had my little way I’d eat peaches everyday “

 

Let’s set things straight first, these peaches are not from a can.  In fact, if I ever was offered a canned peach, I’m pretty sure I turned it down.  Those are slimy little suckers.  

Second, we have such a fun, amazing and creative #SundaySupper for you today.  All the recipes that you will see have been inspired by music.  For some like mine, I went a little silly – I chose Peaches from Presidents of the United States of America.  For others, some chose favorite songs, jazz, songs from musicals and even a popular children’s song. 

Creating recipes around a song is the perfect match. Music feeds your soul, and you soul needs food to survive. 

Peach Basil Pie #SundaySupper“I took a little nap where the roots all twist 
Squished a rotten peach in my fist 
And dreamed about you woman 
I poked my finger down inside makin’ a little room for a ant to hide 
Nature’s candy in my hand or can or a pie 

Pie – peach pie with basil in fact.  POTUSA sings about peaches being natures candy and that they belong in a pie.  Peaches really are natures candy, when you pick up a perfect ripe peach and bite into that fuzzy flesh, there is no better feeling.  

Lately I’ve been in the habit of adding just a touch of savory to my fruit drinks or dessert in the form of herbs.  Basil is fragrant and beautiful right now, it was hard to resist.  

Peach Basil Pie #SundaySupper

5.0 from 2 reviews
Peach Basil Pie #SundaySupper #MusicInspired
 
Author:
Recipe type: Pie, Fruit, Dessert
Ingredients
For the pastry crust:
  • 2¼ cups all-purpose flour
  • 2 teaspoon sugar
  • ½ teaspoon salt
  • 2 sticks, cold unsalted butter, cut into ½ inch pieces
  • 5-6 tablespoons cold water
For the filling:
  • 6 ripe peaches, skin and pits removed, sliced ¼-1/2 inch thick
  • ⅓ cup cane sugar
  • ¼ cup light brown sugar
  • ⅓ cup all-purpose flour
  • juice from 1 lemon
  • 10 medium to large basil leaves cut into chiffonade
  • 2 tablespoon unsalted butter, cut into ¼ inch cubes
  • egg wash
Instructions
For the crust:
  1. In a medium bowl, mix together the flour, sugar and salt. Using a pastry blender, two knives or your hands add the butter – 2 tablespoons at a time and blend until the mixture looks like pebbles. You can also place everything in your food processor and pulse 5-6 times until the butter is broken up.
  2. Dribble in the water until the dough just comes together, make sure there are no dry patches and it easily forms into a ball. You may not need all the water. If using your food processor, with the motor running dribble the water through the top chute until the dough forms into a ball.
  3. Divide ⅓ of the dough on a lightly floured piece of plastic wrap, pat into a disk and refrigerate for at least 30 minutes. Repeat with remaining ⅔ dough. Dough can be made ahead of time.
  4. Once the dough is chilled, roll the larger ball between two pieces of floured plastic wrap until it is ¼ inch thick and 10-11 inches in diameter.
  5. Remove the top layer of the plastic wrap and transfer it to a 9 inch pie plate. Remove the other layer of plastic wrap and press the dough into the pie plate. With the tines of your fork, prick the dough all over.
For the filling:
  1. Heat your oven to 400 degrees F.
  2. In a medium bowl, toss the peaches with the sugars, flour and lemon juice.
  3. Place the peaches in the prepared pie crust, leaving behind any excess juice.
  4. Sprinkle the chiffonade basil over the peaches and top with the cubed butter.
  5. Roll out the remaining dough as instructed above, you can either cut into strips and form a lattice crust or cut out pieces with a decorative cookie cutter.
  6. Gently brush the top of the and the edges of the crust with the egg wash.
  7. Bake the pie for 50-60 minutes or until the crust is golden brown. I suggest place a baking sheet in the rack underneath to catch any drips.
Notes
To peel the skin off the peaches, bring a large pot of water to boil and have a cold water bath set aside. Score an X on the top and bottom of the peaches. Blanche for 30-45 seconds, remove with a slotted spoon and place in ice bath. The skins should come off easily.
This turned out to be a bit of a wet pie, but it should set up firmer when kept in the refrigerator.

Peach Basil Pie #SundaySupper Alright now, let’s crank up the music, maybe listen to some original music (ahem self promotion) and enjoy!

Prelude (Beverages):

Calimocho (Red Red Wine Cocktail)  from La Cocina de Leslie inspired by Red Red Wine by UB40
Dark & Stormy Cocktail Recipe from An Appealing Plan inspired by Thunder Road by Bruce Springsteen
Horchata from Treats & Trinkets inspired by Horchata by Vampire Weekend
Orange Crush from Magnolia Days inspired by Orange Crush by REM
Pineapple Lemonade Slushy with Coconut Water from Sue’s Nutrition Buzz inspired by Lemon Tree by Peter, Paul & Mary
Strawberry Tequila from Shockingly Delicious inspired by Strawberry Fields Forever by The Beatles

Overture (Appetizers):

Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka

Intermezzo (Entrees & Sides):

Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady’s Knight
Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band
Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet
Meatball Duet from Cindy’s Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer
Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan
Slow Cooker Sweet and Spicy BBQ Pulled Pork from Neighborfood inspired by Something Like That by Tim McGraw
Spaghetti and Pork Meatballs from Family Foodie inspired by On Top of Spaghetti by Kidsongs
Teriyaki Burger from Juanita’s Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet

Finale (Desserts):

Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits
Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson
Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant
Cherry Marshmallows from Pies and Plots
Chocolate Cappuccino Cream Puffs from Runner’s Tales inspired by Choux Pastry Heart by Corinne Bailey Rae
Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by  Hollaback Girl by Gwen Stefani
Chocolate Covered Caramels from Big Bear’s Wife inspired by At Last by Etta James
Coconut Rum Blondies from Gotta Get Baked inspired by I’ve Got A Lovely Bunch of Coconuts by Danny Kaye
Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino
Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald
Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd
Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI
Jammin’ Oatmeal Cookies from What Smells So Good? inspired by Jammin’ by Bob Marley
Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream and Other Delights by Herb Albert and the Tijuana Brass
Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA
Pina Colada Poke Cake from Cookin’ Mimi inspired by Two Pina Coladas by Garth Brooks
Peach Donuts with Brown Sugar from Hezzi-D’s Books and Cooks inspired by Peaches by POTUSA
Peach Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor’s Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2
Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice
Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan
Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet
Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film
Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies
Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar
Yeasted Banana Bread from Jane’s Adventures in Dinner inspired by I Like Bread and Butter by The New Beats
 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

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24 Comments

  1. This is an awesome theme! My daughter could eat peaches everyday if she could. She usually eats 3 in one sitting!

    Love the pie and the free form top crust!

    Reply
  2. Now that is one inspired peach pie, Susan. So very clever to add basil. I imagine it does blend harmoniously with the sweet peach flavor =)

    Also, thank you for hosting this fun SundaySupper.

    P.s. I’ll take a fresh peach over canned any day, too.

    Reply
  3. Hands down, my favorite theme ever. Thank you SO much for hosting!

    Also, I want this pie. Now. For breakfast.

    Reply
  4. Ohmigoodness, this pie is so pretty. I love the contrast of the fresh basil against the peaches. And I’m sure it tastes even better than it looks! Thanks for hosting, Susan. This theme was really fun. :D

    Reply
  5. Thank you so much for hosting such a fun Sunday Supper event! I’m loving the addition of basil in the pie. Brilliant idea.

    Reply
  6. This has been so much fun! Keep it up and we will have to do this theme more often and have you host it. Thank you for being so wonderful. It was so nice to have met you and your wonderful husband at the Food and Wine Conference.

    Reply
    • I will happily host this theme any time. So much fun!

      Reply
  7. Susa,
    I feel the same way about canned peaches and music. . :) yes, music feeds the soul. . don’t know how I would live without it. what a great theme this week!!! what a great week to be hosting! and love your peach and basil pie! delicious!!!

    Reply
  8. Oh the memories from that song. I think that puts me just about middle school. Yikes!

    Reply
  9. Man, I swear, I’ve been singin’ Peaches for a few weeks now…non-stop! They are definitely nature’s candy, and I love me some Peach Pie. This basil-twist is so intriguing… mail me a slice?

    Reply
  10. Thanks so much for hosting us this week, Susan! Your pie looks amazing…love what you did with the topping :)

    Reply
  11. Thanks for hosting, Susan! And your pie is just so stinkin’ cute. Those little frilly bits of pie crust? Love it!

    Reply
  12. Peaches do belong in a pie, and thanks for hosting one the best themes Susan! I could´ve made so many recipes!

    Reply
  13. That top crust is the best, Susan! I always struggle with lattice or getting a full crust on straight. This is genius in the form of little pastry hearts. And that peach basil combination, divine.

    Reply
  14. So creative with the basil in there, love it!! I also love how you did the top crust, perfect!!!

    Reply
  15. Oh my goodness, this is the best idea ever. I must try this! Looks incredible too!

    Reply
  16. I love the peaches song :D I’ve been wanting to experiment putting herbs into my desserts, especially since I have basil in the garden. I better get started on this pie.

    Reply
  17. I’ve been doing a lot with watermelon and basil this summer, but I haven’t tried it with peaches. Now you’ve got the wheels turning! :)

    Reply
  18. Great theme, thanks for hosting! Your pie looks amazing!

    Reply
  19. There is absolutely nothing better in the summer than a fresh peach pie. With ice cream. :) Thanks for hosting this week. It was so fun!

    Reply

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