hi! i missed you guys. i’ve been pretty MIA in the last bit – mostly because i’m trying to take in the last weeks of summer as fully as i can, which means impromptu trips to the island and patio beers and a lot of runs along the water during the sunset. i haven’t been neglecting good food, but i know i have a long, cold, dreary winter ahead of me, where weekends will be spent cooking up more than enough to share with you all. i’ve mentioned before the horrible case of seasonal depression i have, and i’m already feeling anxious about it. as much as i enjoy cute jackets and knit sweaters, i’m 100% sure in a past life i never wore pants, only short shorts or sun dresses, and lived where the sun always set after 10pm. i’m already having trouble getting up early in the morning, and having to wear sweaters when i drink wine on the balcony at night – ugh!on the positive side, i think some big changes will be happening in my life soon. i don’t want to share too much now for fear of jinxing it, but lets just say that it will make my winter bearable, even (dare i say it) enjoyable. can you imagine? feeling happy in -20 degrees… lets cross our fingers and i’ll be sure to keep you posted. until then, i’m sharing with you a peach basil and mint pie that i made almost a month ago, when peaches were the size of oranges and perfect. a peach is special fruit – juicy and firm and the colour of a beautiful summer sunset. as much as i love pie – the only proper way to eat a peach is over the kitchen sink or on the grass in your backyard, somewhere you’re free to let the juice run down your chin and your arm with no need for an apology for being sticky.i made this pie with the same crust i used for the rhubarb hand pies from earlier this summer (and made a few of the same small pies for my friends). the smitten kitchen recipe i use turned out even better this time – i realized i should be leaving bigger pieces of butter in the dough to maximize the amount of layers, and therefore the flakiness. the basil and the mint additions in the filling came from a peach bruschetta i had a while back that stuck with me, plus the mint is taking over my tiny herb garden on my balcony. dark brown sugar instead of white was definitely key – mixed with the juices from the peaches it turns the filling thick like maple syrup that coats your tongue in the best way possible.vanilla bean ice cream on top of this pie – nothing else needs to be said. there are few things that scream summer more than melty ice cream on fresh fruit pie (or sugar cone). but watermelon, bbq’d anything and fresh corn are also tied, to be fair.i hope you take the time to make this pie as an ode to summer. it was a good one, even though it went by too quickly. Peach Basil & Mint Pie
*yielded about 8 hand pies and 1 small, deep dish pie
Use crust recipe from smitten kitchen to be found (here). For hand pies, simply roll out dough and follow directions from my rhubarb hand pies post (here). Ingredients 6-7 large peaches 1/2 cup dark brown sugar 1/8 teaspoon cinnamon 2 tablespoons cornstarch handful of fresh chopped basil and mint 1 egg if filling a regular pie dish, preheat oven to 425 degrees. when dough is chilled according to recipe (an hour or more), roll out the dough to about 1/8 inch thick. gently mould into pie plate, leaving about 1/2 inch overhang. style edges as desired and trim excess with kitchen scissors. refrigerate for about 30 mins or until dough is firm (this makes sure the butter does solidify again, making sure it separates the layers with steam as it is baking and creates that beloved flakiness). remove from fridge and fill with pie weights (pennies or a smaller, heavy, oven proof dish works as well – as long as there is significant weight on the bottom of the crust), and bake for about 15 minutes, or until golden brown. remove from oven, let cool for 15 minutes before filling with the recipe below. Directions
1. To peel peaches, bring a large pot of boiling water. Prepare an ice bath. Cut an x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. Usually you can peel the skins off gently – for more stubborn peaches, i just used a vegetable peeler.
2. Chop peaches, and mix with remainder of ingredients except for the egg.
3. Once your pie crust is baked until golden brown and slightly cooled, fill with the peach mixture and juices (they will thicken as they cook). If making a double crust pie, roll out remainder of dough and place overtop. Press down gently on the top crust and trim overhang. 4. Whisk the egg then brush egg mixture over top and sides of the crust. Make a small x in the middle of the top crust to release the steam as the pie cooks. 5. Bake for about 20 minutes in the preheated oven, then bring temperature down to 375 degrees. and bake for about another 40 minutes or until top crust is golden brown. 6. Cool pie for at least 30 mins before serving. serving with vanilla ice cream is mandatory!