Peach & Strawberry Crumb Pie

By srumbel

You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Trust me. —Lindsay Sprunk, Noblesville, Indiana
from tasteofhome.com

Ingredients

• 1 sheet refrigerated pie pastry
• 3-1/2 cups sliced peeled peaches (about 4 medium)
• 2-1/2 cups sliced fresh strawberries
• 2 tablespoons lemon juice
• 3/4 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons minced fresh basil
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 6 tablespoons cold butter

Preparation

Step 1

Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust.
2. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan.
3. Bake on a lower oven rack 45-55 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts

1 piece equals 424 calories, 16 g fat (9 g saturated fat), 28 mg cholesterol, 174 mg sodium, 69 g carbohydrate, 2 g fiber, 3 g protein.
Wine Pairings
Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
YIELD:8 servings