Peach pie bars
All the flavors of a peach pie except in bar format!
Prep Time20 mins
Cook Time1 hr 27 mins
Total Time1 hr 47 mins
Crust and Topping
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- pinch salt
- 12 Tablespoons unsalted butter chilled
- 2 eggs beaten
- 3/4 cup sugar
- 1/2 cup plain Greek yogurt I used a 7 oz container of plain FAGE yogurt
- 6 Tablespoons flour I upped this to 12 TBSP since I used more Greek yogurt
- pinch salt
- 1/2 teaspoon vanilla
- 2 15-ounce cans California sliced peaches, drained and chopped
Preheat your oven to 350 degrees F.
Grease and line a standard 8"x8" square baking pan and set aside (I used my silicone pan and did not grease or line it).
In a large bowl, combine the flour, sugar and salt together. Using a pastry cutter or two forks, cut in the chilled butter until the mixture resembles coarse sand and is crumbly. Set aside about 3/4 cup of the crumb mixture. Transfer and press the remaining mixture into the bottom of your prepared baking pan. Bake for 10-12 minutes and allow to cool for another 10 minutes.
In a separate large bowl, mix together the eggs, sugar, Greek yogurt, flour, salt and vanilla. Gently fold in the chopped peaches.
After the crust has cooled, pour the peach filling on top of the semi-baked crust. Gently sprinkle on the reserved crust mixture. Bake in your oven for 60-75 minutes or until the top becomes golden in color.
Allow the bars to cool completely before cutting and serving.
Bars should be stored in an airtight container in the refrigerator and will keep for several days. Feel free to serve with a scoop of your favorite ice cream.
Source: Slightly adapted from Beantown Baker