Ages ago, Susan from Wild Yeast made a Rhubarb Kumquat Gallette with Basil for Weekend Herb Blogging. Classy fruit pie, I say. And, I am nothing if not classy.
For my pie, I was feeling like an over achiever and decided to roll out both a top and a bottom pie crust. I made a basil simple syrup to add to my fruit (apples from the farmers market and rhubarb) and also added basil to the crust. Basil with fruit was a revelation to me and since then I have made two more fruit and basil pies--but, I really think the rhubarb and basil was the best combo. It struck me as being the sort of thing an Vietnamese-American family might eat at July Fourth--sort of Asian and sort of American. This was delicious when topped with condensed milk (yes, I still have too much in the pantry.)
I made this a while ago so I don't have a true recipe, but I do have a plan (half the battle in cooking.)
Basil Apple Rhubarb Pie (Inspired by Wild Yeast)
- Make one recipe of Pate Brisee. Chill and then roll out. In the process of rolling it out, add couple teaspoons of shreds of fresh basil.
- Create a simple syrup and add 1 leaf basil. Cool syrup and then add to sliced apples and rhubarb (2-1 proportion.) Add 1-2 T flour, nutmeg, chinese 5 spice and 1 more leaf basil cut into strips.
- Brush with an egg wash and then bake at 350 for 45 minutes
- Serve with condensed milk.