Peach Basil Pie..Oh My!
When I was a little girl I spent all of my summer holidays visiting the Pacific Northwest. That always meant plenty of food, fanfare, and laughter. All of my grandparents were good cooks and staying with them meant good food without question. However one grandparent worked her alchemy in the kitchen like no one’s business. Before she ever retired from her career in education she not only worked but raised three children, an impressive garden, was married, and spent her little spare time cooking, baking, Sunday supper making, and more.
Upon staying with her I was constantly looking forward to her fried chicken with mashed potatoes. Always my birthday dinner request and she aways complied. The importance of sourcing your ingredients was a concept I first learned from her at an early age. I.E. If you want a tomato that does not taste like wood you grow it yourself. This is a tradition I have continued with today. My vegetable garden had rather humble beginnings but now..Holy Cow.
Every time my brother and I would visit during the summer we would always have a picnic outside on the lawn or in town. Grandma would always make dessert and that usually meant pie. She would only use local fruit that was in-season and so my favorite of hers was strawberry rhubarb. The rhubarb she grew herself just like I do today. With pride.
When we started the The Whisk And The Spoon we always said that if things went well we would consider expansion. Therefore we are so pleased to announce our Summer 2016 summer pop up shops. We will be periodically appearing at the Charlottesville City Market. This is an awesome market filled with a combination of arts, crafts, food, and produce.
Our new stand will feature our new line of jams,jellies, herb vinegars, and our cookbook! Jams and Jellies will be free of artificial colors or preservatives. If you live in Charlottesville please look for us there. We will be celebrating the glory of summer with seasonal and local fruits and herbs. We are really looking forward to getting out there and making new friends.
Peach Basil Pie. This summertime combination uses seasonal local peaches and spicy garden basil. If you have been growing basil this year don’t miss this combination that would make any foodie proud. It has a sweet and spicy combination that is totally sublime.
If you are looking for a pie crust recipe you can reference one of our many other pie recipes that we have in our recipe box. If you are looking for a pie recipe that is a little different this is a great one to try.
This summer if you are looking for a new cookbook please check out our new “A World Of Flavor” Available online and in-stores. Link:https://goo.gl/Fy42jo
Peach Basil Pie
1 recipe double crust
6 cups sliced peaches
¾ cup sugar
¼ cup flour
3 Tbsp. chopped fresh basil
Preheat oven to 425 degrees F. Roll out 2/3 of the pie crust and place in 9-inch pie pan.
Combine the rest of the ingredients and spoon into pie crust. Roll out second 1/3 of dough and cut in strips. Arrange in lattice design on top of peach filling. Cut off extra dough, pinch edges together, and crimp the edges.
Place pie in preheated oven and bake for 25 minutes. Turn heat down to 350 degrees F. and bake for an additional 30 minutes, using a pie crust shield if crust edges start getting too brown. Cool on rack.