This gorgeous Vegan Peach Basil pie is so delicious and perfect for summer! Basil may seem unusual for a fruit pie, but don't knock it til you try it. Its fresh floral notes play so well with the peaches!
Hiii buddies and happy Monday! Glad to be back on my own recipe schedule (at least for this week) - I have yet another event week coming up so I will enjoy my random recipes while I can 🙂 I am super excited to be sharing this Vegan Peach Basil Pie with you today! If you know me at all, you know I am very much not a pie baker. Pie and I just don't get along. Pie dough is literally the stuff of my nightmares... that's why I am the biggest advocate in the world for frozen pie crust. BUT - one of my dear blog friends, Josie of Sugar & Satire, is pretty much the queen of pie, and she gifted me this gorgeous wooden stand for the wedding!! So I thought it would only be fair to make a recipe where I could showcase this pretty stand and, well, attempt to make a pie. In her honor!!
Can you even believe this peach basil pie? The lattice? The braiding? The crimping?! Did I even make this pie?! Yes, yes I did. All thanks to Josie! This girl cranks out pies no sweat, so I knew I had to at least try to make my dough from scratch before resigning myself to the frozen stuff. I was so pleased with this super simple pie crust recipe she shared - seriously, so easy even I could make it! And it worked so nicely for both the bottom crust, and the pretty lattice on top. No cracking or crumbling here! Seriously, bless her because I just have no patience for this kind of stuff ???? I mean - don't give me too much credit, I DID throw away a ball of pie dough in my first attempt because it was so impossibly crumbly and wouldn't come together no matter how much liquid I added. The second time, it came together like a dream. It was just meant to be!
So you may be wondering - if this is Josie's recipe, where is her link?! Well, she hasn't posted this peach basil pie to her blog yet, BUT she has been testing it because I've seen her post it on her stories a few times! When I went to the store, basil was on sale for like $0.50 and it just seemed like a sign. She told me to just use her classic peach pie recipe but use the basil instead of the warm fall spices for a summer twist, and you know what - it came out SO incredibly delicious! I'm Italian so I wasn't sure how I felt about basil in a dessert... I mean, we use it for pasta and pizza, after all! But I was super impressed with the subtle fresh & floral notes it lended. I sent some slices home with a friend and she's as obsessed with it as I am.
Okay, so I said Josie was the pie queen, and it's true! She's made everything from chai apple pie to blackberry lavender pie to the classic pumpkin pie (but vegan). Oh, and one Thanksgiving she literally made FIFTEEN PIES. Ya know, just for fun. I don't think I've made a total of fifteen pies in my LIFE! ???? She posts lots of her pretties on Instagram so be sure to follow her... that's where we connected! She's just the sweetest. Seriously, a big thank you to Josie because without her... this peach basil pie would have never happened. But I'm so glad it did because it was DELICIOUS! Does this mean I'll be making tons of pies from now on? Well, no. But it DOES mean I finally have a foolproof pie crust recipe I trust! Ya know, just in case the store is out of the frozen stuff ????
Looking for more vegan pies from me? Check out...
- Vegan Coconut Banoffee Pie
- Mini Vegan Chocolate Chai Pies
- Vegan Mango, Strawberry, & Peach Slab Pie
- Vegan Cranberry Pear Pie
- Vegan S'Mores Pie
{recipe adapted from Sugar & Satire - crust from BH&G}
- *for the crust*
- 2½ cups all purpose flour
- ½ teaspoon salt
- ⅔ cup vegan shortening
- ¼ - ½ cup cold water
- *for the filling*
- 5 cups sliced and peeled peaches {I used frozen}
- 1 cup granulated sugar
- ½ cup all purpose flour
- ¼ cup fresh basil, finely chopped
- pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon aquafaba
- 1 tablespoon white granulated sugar
- First, prepare the pie crust.
- In a large bowl, combine the flour and salt. Add in the cold shortening and mix in using a pastry blender or your hands. Combine until mixture appears sandy and the biggest pieces of shortening are about pea-sized.
- Slowly add in the water, mixing as you go, until dough holds together without being too crumbly.
- Divide the dough in half, and pat each piece into a round shape, and wrap in plastic wrap. Place in fridge to chill until needed.
- Next, prepare the filling. In a large bowl combine the sugar and flour. Add the sliced and peeled peaches, along with the lemon juice and chopped basil. Stir to make sure they are evenly coated. Let the peaches rest for about 30-45 minutes.
- When ready to bake, preheat the oven to 375 degrees F.
- Grab one of your prepared pie crusts, and roll it out on a clean working surface sprinkled with some flour.
- Transfer the crust into a 9" pie dish. Use a slotted spoon to scoop the peaches out (not the liquid, don't worry more will come out of the peaches during baking) and into pie pan lined with your pie crust.
- Top with your second pie crust. If desired, cut the crust into strips and create a lattice - this dough is very easy to handle!
- Brush the top the of the crust with aquafaba and sprinkle the sugar over the top.
- Wrap aluminum foil around the crust to prevent it from burning, and bake the pie for about 25 minutes with it on. Then remove the foil and continue baking for another 30 or so minutes.
- The total baking time will be around 50-60 minutes. Pie is done when the crust is golden brown and crisp and filling is bubbling.
- Let pie cool for a couple of hours so filling can set. Slice and serve with your favorite vegan vanilla ice cream or coconut whip!
Fiona Manoon says
Quite interesting and creative recipe.
It looks tempting .
I would love to try this out.
Thanks for sharing !!
keep Posting !!