Peaches and Cream Pie Bars

by Erin

What’s easier than pie? Pie bars! These pie bars can be made with any seasonal fruit but this time around I chose peaches.

Peaches and Cream Pie Bars 3

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.

Peaches and Cream Pie Bars 1

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.

Peaches and Cream Pie Bars 2

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.

Peaches and Cream Pie Bars 4

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

Ingredients:

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 egg

1 tsp vanilla extract

PEACH LAYER

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

Pinch allspice

GLAZE

1/2 cup powdered sugar

2 Tbsp heavy cream

1/2 tsp vanilla extract

Directions:

  1. 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.
  2. 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*.
  3. 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.
  4. In a medium bowl, toss together the peach layer ingredients. Spread evenly over the bottom crust layer, keeping peach slices in a single layer.
  5. Sprinkle the remaining dough over the top.
  6. 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.
  7. 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.
  8. 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.

4 comments

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4 comments

Mary August 10, 2018 - 2:06 pm

WHAT! I never knew that boiling trick!! Hope you have a WONDERFUL, magical wedding day!

Reply
spiffycookie August 13, 2018 - 8:02 am

Thank you Mary!

Reply
Susan August 8, 2018 - 10:43 am

Erin, our wedding (10 years ago now) was just a small, impromptu affair that happened quickly – we were married just 2 weeks after getting engaged. I think what I liked about that is that the actual wedding ceremony wasn’t anti-climactic the way it sort of is when you’ve done so much planning. I know that if I were in your position my whole day would blow by me and I would have virtually no memory of it. For my money, simpler is much better. But I hope your day goes by slow enough that you do end up with plenty of good memories of it. I wish you and Bob a long, happy marriage. The one thing I know is that it will be filled with good food…

Reply
spiffycookie August 8, 2018 - 11:02 am

Thanks so much Susan! We actually originally had thought we we do something much simpler, and while I’m sure it’ll still be great fun, we often wished during the planning process that we had stuck with our gut.

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