Peach Pie Bars
These are sensational bar-type cookies with a homemade peach pie filling in the middle! This one has a shortbread-like crust and streusel topping. Great dessert for summer holiday fun when peaches are in season.
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
Recipe adapted from Pink Parsley; recipe source: The Pastry Queen.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 276kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 67mgSodium: 39mgPotassium: 72mgFiber: 1gSugar: 19gVitamin A: 521IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!