Peach Basil Pie

(Almost award winning.) A few weeks ago, I entered my application for this year’s Beverly Hills Piesta pie bake competition. Although I didn’t come out triumphant with the $275 first place prize, I did make a pretty awesome pie. It’s full of summer time flavor.






Make the pie


  • 6-7 fresh yellow or white peaches, peeled and thinly sliced

  • ¼ cup of white sugar (adjust amount depending on the sweetness of the peaches)

  • 1 meyer lemon (I get mine from my neighbor’s tree)

  • 8 large fresh basil leaves, chopped into small ribbons

Make the pie:

  1. Preheat the oven to 350.

  2. Zest and juice the lemon, then combine in a bowl with the peaches, basil, and sugar.

  3. Roll out 1 pie crust disk into a 9-inch pie plate. Prick a few holes in the dish, then pour in the filling (if the filling is overly juicy, you might need to strain it before putting it in the crust.)

  4. Cover the pie with the second crust and prick more holes in the top with a fork.

  5. Brush the top with egg wash, then bake for 40-45 minutes or until the pie is golden.

Enjoy! <3, B

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