Peach Sour Cream Pie in a Basil Crust

Summer isn't complete without a peach pie. This one has a lovely tangy sour cream filling, as well as a fresh basil crust. Both of these compliment the sweet peaches perfectly. Just add vanilla ice cream!

Course Dessert

Cuisine North American

Keyword basil, cinnamon, peaches, sour cream

Prep Time 1 hour

Cook Time 1 hour

Cooling and Setting 6 hours

Servings 8

Ingredients

Basil Crust

1 1/4 cups flour, can use cup for cup gluten free blend
1/2 tsp salt
2 tbsp chopped fresh basil, packed tablespoons
1 stick or 8 tbsp butter, cut into 1/2 inch cubes, chilled
2 tbsp sour cream
1-3 tbsp ice water, if needed

Filling

4 medium to large fresh peaches - peeled, pitted, and sliced, see Notes
1 cup sugar
2 tsp cinnamon
3 egg yolks
2 tbsp flour, can substitute with cup for cup gluten free flour
1/3 cup sour cream
1/4 tsp salt
vanilla ice cream for serving

Instructions

Basil Crust

Preheat oven to 425 degrees F (220 degrees C) and have the rack set on the lower third of the oven.
Place 1 1/4 cups flour, fresh basil, and salt in a medium large bowl. Add the chilled butter into the flour mixture. Toss to coat the butter and spread it around evenly, pressing the butter gently between your fingers to soften and mix it into the flour. Stop before the butter warms up too much, you want to larger pieces of butter throughout.
Add 2 tablespoons sour cream and mix together. If it is a dry day, you may need to add 1 or 2 tbsp ice water. Once it holds together when you pinch it between your fingers, shape into a disk and refrigerate for 30 minutes.
Roll out and press dough into prepared pie dish to form a crust. Don't worry if this pastry falls apart as you line the pie plate, you can patch easily with this pastry. Fold under the outer edges to create a clean finish. Crimp or flute as desired. Use a fork to dock the bottom of the pie shell. Cover the entire pie shell with a large circle of parchment paper or foil, and fill with pie weights or dried beans and ensure that the edges are fully lined to keep the pastry from puffing or buckling down as it bakes. Place in the freezer for 10 minutes.
Place on a baking sheet and bake on the lower rack for 20 minutes. The edges shouldn't be brown but they should be set.
Remove the paper and weights and return to the oven this time on the middle rack. Bake for another 8 minutes to get the edges golden and the bottom dry. If the pastry puffs up at all, gently use a tea towel to push back down and continue baking. Cool on a wire rack while you work on the filling.

Filling

Reduce the oven to 350 degrees F (175 degrees C).
Place the sliced peaches in a bowl. Toss gently with cinnamon.
Arrange peach slices in the cooled pie crust.
In a medium to large bowl, lightly beat egg yolks. Add in the sugar, sour cream, flour and salt. Whisk until well combined. Pour egg mixture over peaches.
Bake the pie on a baking sheet on the centre rack for 50-60 minutes until the filling is set. Use a pie guard or foil if the edges are browning before the pie is set. The edges will be set but the centre will be just ever so slightly jiggly. Transfer the pie to cool on a wire rack. Chill in the fridge to ensure that the filling is set before slicing.
Serve with vanilla ice cream.

Recipe Notes

To prepare peaches for the pie: Boil water in a large pot. Cut small crosses at the bottom of the peaches. Place all the peaches into the pot. After 30 seconds or so in the boiling water remove the peaches with a slotted spoon and transfer immediately to a ice water bath. Gently pry the skin starting at the sliced skin with a sharp knife. The skin will pull away easily. Slice into 5 or so slices and place in a bowl.
You may need 5 peaches if they are on the small side.