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1 stick of cold butter
1 ½ cups of flour
1 tsp salt
2 tsp sugar (perhaps maple sugar if you have it!)
¼ cup ice water

4- 5 cups peaches, peeled, pitted and sliced into half moons or cubes (quickest way to peel peaches is to put them in boiling water for 30 seconds and then immediately into ice or cold water — skins will slip right off)
Juice of one lemon plus some zest 
¾ cup sugar or honey
½ cup of basil, chopped
1 tsp cinnamon
2 tsp tapioca starch or arrowroot powder

Crumb Topping
¾ cup oats
½ cup flour
½ cup sugar
4 tbsp room temperature butter
1 tsp vanilla extract or maple syrup


Make the crust by putting your dry ingredients into a bowl and chopping the butter into the mixture, so that there aren’t any large chunks. (Starting with frozen butter and grating it on a box grater is one way to do this quickly.) Use a fork to mix everything together, adding the ice water as needed to even out the consistency (you may not need the whole 1/4 cup). Once the dough forms into a ball, wrap it up and refrigerate it while following the next steps.

Combine all the filling ingredients and stir together well. Taste the mixture and adjust as you see fit.

For the crumb topping, simply mix the listed ingredients together in a bowl, using a fork or your hand to ensure everything is well mixed.

Roll out your pie crust onto a floured surface, then place into your pie dish. Scoop the peaches into the crust (you may want to do this with a slotted spoon, so that you can adjust the amount of liquid in the filling). Top with the crumb topping, trim the crust around the edges of the pie and bake at 400 degrees for 20 minutes, then turn the oven down to 350 °F for another 20 minutes until the crust is golden brown and the filling is bubbly.


If you don’t have fresh basil on hand, leave it out. 

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