Peach Pie Bars
Recipe GLPRd751a94e39231a
Buttery crumb crust and topping frame a custard-like peach filling in these delightful summer bars. Large eggs and sour cream create a tender, cake-like texture that complements the fresh peaches and warm cinnamon spice. A timeless dessert that's perfect for potlucks or casual gatherings.
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Ingredients
1½ cups unbleached all-purpose flour
⅔ cup sugar
¼ teaspoon kosher salt
1½ sticks unsalted butter, chilled and cubed
4 large eggs
¾ cup sugar
1 cup sour cream
¾ cup unbleached all-purpose flour
½ teaspoon ground cinnamon
dash of salt
1 teaspoon vanilla extract
3 cups peeled, finely diced fresh peaches
Directions
Preheat your oven to 350°F. Lightly grease a 9x13-inch glass baking dish with butter or cooking spray.
In a large mixing bowl, combine the 1½ cups flour, ⅔ cup sugar, and ¼ teaspoon kosher salt. Stir together until evenly mixed.
Add the chilled, cubed butter to the flour mixture. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Measure out 1½ cups of the crumb mixture and set aside in a small bowl for the topping.
Press the remaining crumb mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Bake the crust for 10 minutes until lightly set, then remove from the oven.
In a large mixing bowl, whisk together the 4 eggs until well beaten.
Add the ¾ cup sugar, sour cream, ¾ cup flour, ½ teaspoon cinnamon, dash of salt, and vanilla extract to the eggs. Whisk until smooth and well combined.
Gently fold the diced peaches into the egg mixture until evenly distributed throughout.
Pour the peach filling over the hot crust, spreading it into an even layer.
Sprinkle the reserved 1½ cups crumb mixture evenly over the top of the filling.
Bake for 55 to 65 minutes, until a knife inserted in the center comes out with only a few moist crumbs and the top is golden brown. The filling should be set with no visible jiggling.
Remove from the oven and allow the bars to cool at room temperature for at least 1 hour before cutting. For best results, refrigerate for a few hours or overnight for cleaner cuts.
Cut into 24 pieces (6 rows by 4 columns works well) and serve. Store any leftovers covered in the refrigerator for up to 3 days.
