Peach Pie Recipe

• 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.

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• Lori Wilde's Peach Pie.

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• Biscoff crust.

1/2 c. sugar

• 6 tablespoons butter, melted
• 1 1/2 cup crushed Biscoff cookies (32 cookies or one pkg)

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• 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°.

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• The Filling

• 5 cups fresh peaches (do not use canned or frozen. About 10-12 peaches)

• 1 c. sugar

• 1/2 cup flour

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• Peel and slice the peaches. Mix with dry ingredients. Once your crust has cooled, put peach mixture into crust and top with a crumble.

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• The Crumble

• 1/2 c. packed brown sugar

• 1 stick butter, softened

• 1 c. all-purpose flour

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• Mix together by hand until crumbly. Top pie. Bake 50-60 minutes in preheated  375° degree oven.

Enjoy with vanilla ice cream.