It's peach time again here in Parker County and my trees are overloaded. So I'm always looking for new peach recipes. Yesterday, for the 4th of July, I made this from my own recipe.
The pie recipe itself is pretty basic, the stunner in this recipe is the crust.
The last time I flew Delta Airlines, they passed out these lovely little cookies called Biscoff. Now my husband used to work for Delta, so I was familiar with the cookies, but I'd forgotten about them. I'd been on a cheesecake kick and as I bit into the cookies, I thought to heck with graham cracker crusts, I'm going to make Biscoff crust. And OMG! What a delcious difference.
Lori Wilde's Peach Pie.
1/2 c. sugar
6 tablespoons butter, melted
1 1/2 cup crushed Biscoff cookies (32 cookies or one pkg)
Crush the Biscoff cookies until really fine. Use a sealed plastic bag and crush them with a rolling pin or just use a food processor. Mix all the ingredients together. Using a the back of a spoon, press your mix into a 9" pie pan. Make sure to press it up the edges as well, making it nice and even all across. Bake your pie crust for 7 minutes in a pre-heated oven of 375°.
5 cups fresh peaches (do not use canned or frozen. About 10-12 peaches)
1 c. sugar
1/2 cup flour
Peel and slice the peaches. Mix with dry ingredients. Once your crust has cooled, put peach mixture into crust and top with a crumble.
1/2 c. packed brown sugar
1 stick butter, softened
1 c. all-purpose flour
Mix together by hand until crumbly. Top pie. Bake 50-60 minutes in preheated 375° degree oven.