Strawberry Peach Basil Pie

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Peach and strawberry pie is a perfect summer dessert. It’s easy to make, not too sweet, and full of fresh fruit flavor. This recipe features basil for an added twist on the classic dish. The crust includes walnuts that add a little crunch for texture. Make this recipe your own by adding lemon juice or spices!

Tastes like:

-Peaches, cream and a hint of nutmeg from the crust.

-A refreshingly tart strawberry flavor with just enough sugar to balance it out without being too sweet. The basil is subtle but adds an interesting herbal quality that’s great in summer desserts when you don’t want something heavy or cloying.

-Tart raspberries paired with creamy mascarpone cheese filling for richness and tangy sweetness that balances out the fruit flavors perfectly! If you love raspberry pie, this will be your new favorite recipe!

Pie Perfect is one of our favorite desserts, especially when we’re craving something sweet but still want to be healthy. This recipe has few ingredients that are easy to find (plus ice cream!) and it’s really versatile–you can change out the fruit or add different toppings if you like! But even with such few ingredients, there’s so much flavor from fresh peaches, strawberries and basil leaves. And don’t forget about the cornstarch that adds sweetness without using any sugar !!! Plus they’ve been known to help with digestion !!!


-Pie crust:

-All purpose flour, salt, sugar, butter (or vegan butter), ice water and egg.

-Filling: Strawberries, peaches peeled and diced into chunks with juices reserved from the fruit included in filling mixture; mascarpone cheese or cream cheese; powdered sugar to taste for sweetness plus a pinch of nutmeg to flavor. Lastly add basil leaves chopped finely on top for garnish!

Instructions: Prepare pie dough by combining all ingredients until you have an elastic ball that sticks together when pressed. Add more flour if needed but be careful not to use too much as it will make your dough tough instead of flaky like we want. Roll out onto lightly greased surface – thickness should about ¼ inch. Cut out a circle for the pie plate and trimming to fit with enough dough left over for a second crust, which you can use as decoration on top of your finished pie or eat it like I did! Place filling into dish first then cover with egg wash (beaten eggs) before placing crust onto dish. Brush edges of bottom crust with milk or water mixture if needed so they don’t dry up when baking in oven at 350 degrees Fahrenheit until golden brown about 25 minutes total time.

Tips for making this pie:

-a dough made from scratch will taste better but is not necessary. Read the box to see if it has a pie crust recipe on it that you can use, or just buy an already prepped crust and follow the package directions for cooking before filling

-I like adding fresh lemon zest to my pies as well but again this optional (you might want to strain out some of the seeds though)

-A homemade pastry dough tastes best, but there are packaged premade options available with instructions included on how to cook them first. I like using freshly grated lemon peel in my pies; however there may be seeds so depending on what I am going for after baking, I might choose to strain the juice out before adding it in

In addition to your pie crust (fresh or frozen), all that is needed are some peaches and strawberries; both fresh and canned work well if they have been drained first. You can also add a little powdered sugar into the filling mix — this adds sweetness without altering the flavor too much

Again, fill it up with your favorite fruit combo! Mixing different fruits together produce flavors that cannot be found in any one kind of berry alone.

How to make this pie taste even better:

-Use fresh local peaches. They will have more flavor and less water, so the pie won’t be soggy.

-Stir in a tablespoon of sugar when you add the cornstarch to make it taste like peach cobbler topping!

– Add some sliced strawberries on top for extra color and sweetness!

-Ensure you use room temperature butter for a flaky crust

-The pie needs to chill in the fridge at least an hour before you serve it. You can also make this ahead of time and freeze!