Individual Peach & Basil Pies with Lattice Crust

It’s National Peach Month ya’ll . . . and yup, I added fresh basil to a peach pie . . . and it works!  Oh how it works.  A friend shared a juicy abundance of fresh peaches with me last week and they were finally ripe.  I also happen to have an abundance of basil in the garden.

The idea of pairing fresh herbs with fruit was already on my mind, so I cut some mint and basil from the garden and tried each herb with a slice of peach.  Basil won.

And because what is cuter than a personal peach pie, I chose to make them in ramekins.  This makes it easier to share with friends too.  Note that I used a crust only on the top of the pie.  This is my sneaky way of cutting calories.  And since there is only one crust, I made it extra special by weaving it into a lattice pattern.  It’s really easy to do.  Thin strips of dough are woven together and brushed with egg white and sprinkled with sugar and cinnamon.

The basic fruit pie recipe is from my grandmother.  You’ll notice it uses tapioca as the thickener.  It was just the way we always made pies.  She is gone now, but I wish I could ask her why she chose that ingredient.  It does produce a very clear, bright filling.

Ingredients (for six little pies):

  • 8 medium peaches, peeled, cored and sliced
  • 1/4 cup instant tapioca
  • 1/2 cup sugar
  • dash of cinnamon
  • refrigerated pie crust (or make your favorite recipe)
  • 2 tablespoons chopped basil
  • egg white

To Make:

  1. Preheat oven to 350 degrees.
  2. Place sliced peaches in a large bowl.  Add sugar, basil and tapioca and mix.  Let sit for at about 10 minutes.
  3. Slice pie crust into narrow 1/2 inch slices and create six lattice crust toppers.  Use an empty ramekin to measure size before cutting.
  4. Divide peach mixture between ramekins.  Top each with a crust.
  5. Beat egg white and brush onto tops of crust.  Sprinkle with sugar, if desired.
  6. Bake at 350 for approximately 40 minutes or until crust browns.



  1. Having my friend Kathy over Thursday for a belated b-day dinner. Will definitely make this. Thanks! Love, Mom

    • 1StopMom – This is super easy! A great recipe to include the kids with too. If you are using ripe peaches, they can slice them with a butter knife. My granddaughter loves be assigned “cutting” tasks – makes her feel like a grown up.

  2. That sounds divine. I would love to eat one – or 6 – of these right now.

  3. I love peach on pastries! This looks really yummy. I can imagine how good this smells with the basil in it.

  4. I love your recipes, you always have such beautiful photos with them and I am instantly hungry whenever I visit your site!

  5. This sounds interesting and looks just gorgeously delicious. I have never thought of putting peach and basil together but I am for sure going to have to try this recipe. Thanks for sharing.

  6. The pie is looking so tasty…Nom Nom Nom :P. And the photos are just gorgeous! Love the golden dots, and the peaches are looking beautifu on the backround.

  7. My brother recommended I might like this web site.
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  8. I would have had enough dough to form lattice crusts on the peach pies instead of using a crumble topping, but I found the crumb topping much easier and I thought it paired with the pies really well. Instead, you should have enough ingredients to make at least 12 more mini strawberry pies with lattice tops, if desired.

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