What’s easier than pie? Pie bars! These pie bars can be made with any seasonal fruit but this time around I chose peaches.
The peach recipe continue! I wasn’t exaggerating when I said I bought 25 pounds of peaches. We made a decent dent just eating them straight up but despite putting some in the fridge to slow the ripening process we still had a lot that needed other missions in life. Pie is usually the first thing I think of when it comes to fruit, but what happens when you are too lazy to make pie? Well usually it’s make a galette because it’s basically lazy pie but I didn’t want to even deal with rolling out pie crust so I made pie bars instead.
Something I have learned amid all these peaches is how to easily peel them. I felt like peeling with a paring knife of a hand peeler was losing too much of the good stuff so I took to Google and found an article that said you could boil ripe peaches for 30 seconds, transfer to an ice bath to stop cooking, and then the skins should peel right off. Sure enough after 30 seconds there was definitely an air bubble under the skin that once punctured allowed for magically easy peeling – easier than peeling a hard boiled egg! Seriously magical and I praise whomever first discovered this method.
I’d also like to point out that today is August 8th, which means our rehearsal & dinner is tomorrow, which means we get married on Friday! I cannot believe how quickly time went by. It was a roller coaster of emotions (and sometimes we still wish we had eloped instead) but it’ll all be worth it to see everyone on Friday and to celebrate together. I keep trying to slow down time because it will be over before I know it. So much effort went into this one day, and it seems crazy that it will be over in a flash.
Two years ago: Grilled Halloumi Salad
Four years ago: 30+ No-Bake Desserts
Five years ago: Peanut Butter Apple Cinnamon Granola Bars
Six years ago: Jalapeno Popper Stuffed Burgers
Seven years ago: Dark Chocolate Blueberry Muffins
PEACHES AND CREAM PIE BARS
Makes 24 bars
CRUST AND TOPPING
2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
Zest from 1/2 lemon
1 cup (2 sticks) unsalted butter, cubed and chilled
1 tsp vanilla extract
4 medium fresh peaches, peeled and sliced (about 4 cups)
1/2 cup brown sugar
1 Tbsp corn starch
1/2 lemon, juiced
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup powdered sugar
2 Tbsp heavy cream
1/2 tsp vanilla extract
- Preheat oven to 375 degrees. Lightly coat a 9 X 13 baking pan with non-stick cooking spray and line with parchment paper; set aside.
- In a food processor, pulse together the flour, sugar, baking powder, cinnamon, salt and lemon zest. Add the cubed butter, egg, and extract. Pulse until the dough resembles a course meal*.
- Press about two-thirds of the dough into the bottom of the prepared baking pan, pres dough into a flat, even layer. Reserve the remaining dough for the topping.
- In a medium bowl, toss together the peach layer ingredients. Spread evenly over the bottom crust layer, keeping peach slices in a single layer.
- Sprinkle the remaining dough over the top.
- Bake for 45-50 minutes, or until the top is lightly browned. Remove from the oven and place on wire rack to cool completely before moving to the fridge to chill.
- Once chilled, make the glaze. In a small bowl whisk together the sugar, cream, and vanilla until smooth. Drizzle over the bars and let set before attempting to slice into bars.
- Pie bars can be stored in an airtight container at room temperature for up to two days or in the fridge for up to 5 days.
*Alternatively, whisk dry ingredients in a large bowl, cut in butter with pasty cutter or two knives, then mix in egg and extract.
Source: Adapted slightly from my Blackberry-Sage Pie Bars.