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Peach Pie with Basil Cream Cheese Crust

Kasey Pillo
Summary peach pie is given a savory twist with basil and cream cheese added to the crust!
5 from 2 votes
Prep Time 1 hr
Cook Time 1 hr 30 mins
Resting and freezing time 2 hrs 30 mins
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 6 slices


  • 9 inch pie pan
  • Rolling Pin
  • Pastry Cutter or Food Processor


For the Basil Cream Cheese Dough

  • 300 grams All Purpose Flour About 1 ½ cups
  • ½ teaspoon Sugar
  • ½ teaspoon Salt
  • 100 grams Cold Unsalted Butter About ½ cup
  • 100 grams Cold Cream Cheese About ½ cup
  • 3 Tablespoons Finely Chopped Fresh Basil
  • 4-6 Tablespoons Cold Water

For the Filling

  • 5-6 Peaches Peeled and Sliced to 1/2 inch thickness
  • 1 cup Granulated Sugar
  • 3 Tablespoons Dark Brown Sugar
  • ¼ cup Corn Starch
  • ½ teaspoon Salt
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Unsalted Butter Cubed

To Prep Crust for Baking

  • 3 Tablespoons Half and Half
  • 2 Tablespoons Demerara Sugar Or Sparkling Sugar


For the Basil Cream Cheese Dough

  • If using a food processor: measure out flour, sugar, and salt in the bowl of a food processor and pulse a couple times to combine.
  • Cube butter and cream cheese and add to food processor along with chopped basil1. Pulse until butter and cream cheese form slightly smaller than pea sized pieces.
  • Add 3 tablespoons of cold water and pulse 2 to 3 times. Add more water 1 tablespoon at a time until larger pieces start to form, but dough should not come all the way together. Test dough by squeezing a ball of the mixture in your hand. If it holds together and does not crumble again when touched it is ready.
  • If using a pastry cutter: measure out flour, sugar, salt, and chopped basil into a large bowl. Add cubed butter and cream cheese and cut with your cutter until smaller than pea sized pieces form. Add water 1 tablespoon at a time, mixing with your hands until dough start to come together, and holds its shape when squeezed.
  • Empty the bowl onto a floured surface and form the dough into 2 disks with your hands. The dough will be crumbly but should mostly hold together. Wrap the disks in plastic wrap and refrigerate for 20 to 30 minutes.

For the Peach Filling

  • Peel, pit, and slice peaches.
  • In a large mixing bowl, combine sugar, brown sugar, salt, and corn starch. Add peaches and lemon juice and stir until fruit is coated.

To Assemble

  • Butter and Flour a 9 inch pie pan.
  • Take the dough out of the refrigerator and allow to come to room temperature. Roll out 1 disk into a 12 inch circle and carefully place inside the pie pan, pressing gently into the edges and sides of the pan. Pour peaches into the crust (and scrape in all the juices!), adjusting so they're even.
  • Roll remaining disk into 12 inch circle and cut into lattice strips or use as a top crust for a double crust pie. Re-roll scrap as necessary to get enough strips.
  • Weave lattice on top of pie (or cover with top crust) and crimp closed (slit to vent if using top crust). Freeze the pie for 2 hours or overnight2.

To Bake

  • Preheat oven to 400°F
  • Remove pie from the freezer and brush liberally with half and half and sprinkle with demarara sugar3. Place on a sheet pan lined with parchment paper or foil to catch drippings. Do not thaw, it is baked while frozen!
  • Bake for 1 hour and 20 minutes to 1 hour and 40 minutes, rotating every 20 minutes to ensure even browning. Pie is ready with juices are thick and bubbly or a thermometer inserted into the center reads 212°. Allow to cool completely before slicing.


  1. Alternatively, you can simply place the whole basil leaves (or roughly torn leaves) into the food processor with the flour and the basil will get chopped with the ingredients. This is much faster but much harder to measure the exact amount as the size of basil leaves can vary. If you're comfortable with the possibility of having a stronger or weaker basil flavor than intended, then this is for you!
  2. Freezing helps the crust retain its shape while it's baking and also helps avoid a "soggy bottom" as it allows the crust to firm before the filling gets too juicy. You can bake this pie without freezing, however, and it will still be delicious! The advantage is that the baking time will be significantly shorter at around 40-60 minutes. Check it often to avoid burning.
  3. If you don't have demerara, sparkling sugar, or granulated sugar will do.
  • Avoid a long day of baking and plan ahead! The dough can be made up to 2 days ahead wrapped in the refrigerator, or 1 month wrapped in the freezer. The whole pie can be made and kept wrapped in the freezer for up to 2 weeks.
  • Baking times with all fresh fruit pies can vary dramatically due to the ripeness of the fruit. To avoid the outer crust over-browning you can place a pie shield, or a ring of foil over the crust 30 minutes into baking.
  • There will be a lot of juices dripping out. This is normal. Do not panic. Peaches are juicy. 
Keyword basil, cream cheese, double crust pies, lattice pies, peach desserts, peaches, pie, Summer fruit, summer pies