Claire S., Graphics Specialist
"This recipe was concocted by my girlfriend Keenan when we needed to use up the last of some stone fruit we acquired on a trip to Eastern Washington. It’s sweet, tart, and even a little bit herby!"
9" deep crust pie tin
Pie crust (use pre-made roll out or your favorite double crust recipe)
5-6 peaches, depending on size
~ 1 - 1 1/2 cups rainier cherries
3-4 basil leaves, chopped very fine
1/2 cup brown sugar
2 tbs of corn starch
1 teaspoon vanilla, or one vanilla bean if available
Pinch of salt
Egg wash or melted butter (of any variety)
Slice peaches into 1/4-1/8" slices, and place directly into the pie tin. Then, pit and halve rainier cherries. Once the fruit fills the pie tin and creates a nice dome over the top, pour into a large mixing bowl and add the sugar, basil, vanilla, corn starch and salt, and mix until combined. Let it sit for around 10 minutes.
Wipe out the pie tin and grease with preferred fat. Add the pie crust to the bottom of the pie tin. Before adding the fruit to the pie, strain out excess liquid. Cover the fruit with the top crust, crimp the sides, and add a few slits for heat to escape.
Brush egg wash or melted butter on top of pie before it goes into the oven.
Bake at 375 until fruit is bubbling and crust is cooked.