Peach Pie Bars
Peach Pie Bars are awesome. Oh my heavens, this is another fabulous cookie recipe with peaches. I absolutely drooled over these wonderful bars. They have a nice shortbread-type crust with a luscious homemade peach pie filling and a streusel topping. While this dessert has some similarities to my Peach Crumb Bars in the layering effect, they are really completely different in texture and taste. But they certainly both belong to the “scrumptious” category!
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Last month we had peaches galore coming off our peach trees. While I could have spent my time just freezing them for later, I decided to go ahead and make peach desserts–40 of them! Peach Pie Bars was one of the recipes I found on Pinterest and I just loved it. The only time consuming part of this recipe was peeling and dicing up the peaches, but once I finished that part the rest was a dream.
All I can say is, if you love peaches, you need to try this sensational cookie recipe. You will adore them and your family will go crazy over them! Every bite is so mouthwatering–quite frankly, you’ll probably start salivating as you smell the dish baking in the oven! I had to quickly pack these jewels away in cookie containers and toss them in our freezer or I would have gorged very gluttonously on all of them! 🙁
If you’re in the mood for a peach dessert now that peaches are in season give these Peach Pie Bars a try. They’re amazing. They’re a great dessert for summer holiday fun too. They’re especially terrific for Memorial Day, Fourth of July, and Labor Day picnics, backyard barbecues, or just because you have a sweet tooth. But don’t just take my word for it. Try them yourself and you’ll see what I mean.
Peach Pie Bars are heavenly!
Every mouthful will keep you wanting more!
These luscious bars are filled with a homemade peach pie filling. Yum.
Here’s what I did.
I used these four ingredients for the crust and topping.
Measure sugar, salt and UNBLEACHED all-purpose flour into a mixing bowl. (Bleached flour toughens baked goods).
Cut in butter with a pastry blender until coarse crumbs form.
Measure out 1 1/2 cups of the streusel for the topping. Set it aside.
Grease a 9×13″ baking dish. Press remaining crumbs into the baking dish. Bake at 350 for 12-15 minutes.
Meanwhile, prepare peach pie filling: I used these ingredients for the filling.
Measure sugar, salt, eggs, sour cream, cinnamon, vanilla and UNBLEACHED all-purpose flour into a mixing bowl. (Bleached flour toughens baked goods). Mix ingredients with an electric mixer until well combined.
Fold in peaches.
Stir to combine.
Remove dish from oven. Pour peach pie filling over top of hot crust.
Sprinkle remaining 1 1/2 cups streusel over top of the peach pie filling.
Bake an additional 55-65 minutes or until filling is set in the middle.
This dessert turned out so delicious. It’s awesome!
Peach Pie Bars are to die for!
Prepare to drool!
Here’s the recipe.
PEACH PIE BARS
(Recipe adapted from Pink Parsley; source: adapted from Rebecca Rather, The Pastry Queen)
Peach Pie Bars
Equipment
- 1 9x13" glass baking dish
- 1 mixing bowl
- 1 pastry blender
- 1 whisk
- 1 sharp knife to cut and pare peaches
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
CRUST:
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups granulated sugar
- 1/4 tsp. kosher salt or sea salt
- 3 sticks unsalted butter chilled
PEACH PIE FILLING:
- 3 cups peaches
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 tsp. cinnamon
- dash salt
- 1 tsp. vanilla extract
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
Instructions
CRUST:
- Stir sugar, salt and flour together in a large mixing bowl.
- Cut in butter with a pastry blender until coarse crumbs form.
- Measure out 1 ½ cups of ingredients for topping and set aside.
- Press remaining ingredients into the bottom of a greased 9x13” glass baking dish.
- Bake at 350° for 12-15 minutes or until lightly browned.
PEACH PIE FILLING:
- Whisk eggs in a large mixing bowl.
- Whisk in granulated sugar, sour cream, cinnamon, salt, vanilla and flour to combine.
- Gently fold in peaches until combined.
- Pour peach mixture over hot crust.
- Sprinkle with remaining 1 ½ cups crumb mixture.
- Bake an additional 55-65 minutes or until set.
- Cool at least one hour before cutting into bars.
Notes
Nutrition
- [b]CRUST:[/b][br]
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 ½ cups sugar
- ¼ tsp. kosher or sea salt
- 3 sticks unsalted butter, chilled[br]
- [b]PEACH PIE FILLING:[/b][br]
- 3 cups peeled, finely diced peaches
- 1 ½ cups sugar
- 4 large eggs
- 1 cup sour cream
- ½ tsp. cinnamon
- dash of salt
- 1 tsp. vanilla
- ¾ cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- Stir sugar, salt and flour together in a large mixing bowl.
- Cut in butter with a pastry blender until coarse crumbs form.
- Measure out 1 ½ cups of ingredients for topping and set aside.
- Press remaining ingredients into the bottom of a greased 9×13” glass baking dish.
- Bake at 350° for 12-15 minutes or until lightly browned.[br]
- Whisk eggs in a large mixing bowl.
- Whisk in sugar, sour cream, cinnamon, salt, vanilla and flour to combine.
- Gently fold in peaches until combined.
- Pour peach mixture over hot crust.
- Sprinkle with remaining 1 ½ cups crumb mixture.
- Bake an additional 55-65 minutes or until set.
- Cool at least one hour before cutting into bars.
Everything about Peach Pie Bars was wonderful–the texture, the taste, and the aftertaste.
Don’t Peach Pie Bars look marvelous? I’m seriously drooling…..
We loved the way these delicious bars turned out. If you enjoy Peach Pie, you’ll love these Peach Pie Bars.
You may also enjoy these delicious recipes!
Peach Bars with Almond Drizzle
Peach Pie Bars
Equipment
- 1 9×13" glass baking dish
- 1 mixing bowl
- 1 pastry blender
- 1 whisk
- 1 sharp knife to cut and pare peaches
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
CRUST:
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups granulated sugar
- 1/4 tsp. kosher salt or sea salt
- 3 sticks unsalted butter chilled
PEACH PIE FILLING:
- 3 cups peaches
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 tsp. cinnamon
- dash salt
- 1 tsp. vanilla extract
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
Instructions
CRUST:
- Stir sugar, salt and flour together in a large mixing bowl.
- Cut in butter with a pastry blender until coarse crumbs form.
- Measure out 1 ½ cups of ingredients for topping and set aside.
- Press remaining ingredients into the bottom of a greased 9×13” glass baking dish.
- Bake at 350° for 12-15 minutes or until lightly browned.
PEACH PIE FILLING:
- Whisk eggs in a large mixing bowl.
- Whisk in granulated sugar, sour cream, cinnamon, salt, vanilla and flour to combine.
- Gently fold in peaches until combined.
- Pour peach mixture over hot crust.
- Sprinkle with remaining 1 ½ cups crumb mixture.
- Bake an additional 55-65 minutes or until set.
- Cool at least one hour before cutting into bars.
21 Comments
Lynda
June 28, 2021 at 8:53 pm
These are amazing! Made them this weekend with my Peach Truck weekly shipment of peaches. They were so good I froze 2/3 of the tray to stop us from eating them all instantly!
Teresa
July 1, 2021 at 7:04 am
Hi Lynda. So glad you enjoyed this recipe! Yes, these are some of our favorites too. Thanks for stopping by and letting me know.
Amber
July 6, 2021 at 8:45 pm
Hi,
What is the freezing process? Have the cookie bars already cooked/cooled? and then what? Do you leave em’ out the come to room temp before eating?
Teresa
July 8, 2021 at 6:49 am
Hi Amber. Bake the bars first. Cool to room temperature. Cut into bars and place in a heavy duty plastic container. Separate each layer with a sheet of waxed paper. Set the bars out about one to two hours to thaw before serving. Tastes like you just made them!
Jaclyn
June 21, 2021 at 8:13 pm
Should I refrigerate this? I made it today for my dad’s birthday tomorrow and want to make sure it’s still good for tomorrow. I used canned peaches and drained them if that makes a difference.
Teresa
June 22, 2021 at 11:18 am
Hi Jaclyn, I usually don’t refrigerate these unless they are out more than three days.
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Missy
August 10, 2019 at 6:02 pm
My husband brought fresh peaches in from our orchard yesterday. I found your recipe and made your Peach Pie Bars today. I’m taking them to our church picnic. My husband and I had a taste. It was great. I don’t think they’ll last long. I’m sure folks will be asking for the recipe. Thanks
Teresa
August 11, 2019 at 7:37 am
Hi, Missy. So glad you enjoyed this delightful recipe. Yes, I’m sure they will be gobbled up in no time!
Dee
July 28, 2019 at 1:14 pm
Can I use peach pie filling from a can
Teresa
July 29, 2019 at 8:19 am
Hi, Dee. I would NOT use peach pie filling from a can. You can try using canned peaches if you rinse and drain them, then dice down into small pieces.
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kanzensakura
August 28, 2014 at 11:08 am
Don’t want this to be anonymous…I repeat my above comment – yum!!!! we are still getting amazing fresh late peaches and this looks like a great recipe for the weekend!
Teresa
August 28, 2014 at 11:54 am
I sure hope you enjoy these. I thought they were sensational. I would have eaten them all if I could have! 🙂
Anonymous
August 28, 2014 at 11:07 am
Yum!!! these look great
Teresa
August 28, 2014 at 11:54 am
Let me know what you think of them when you try them out.
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