It is going to be really difficult not to make these cookie-like pie bars with my next batch of CSA share peaches. They were really good. The thick bottom crust has a nice crumb but is also a little bit brown and crisp on the bottom. A great combination of textures. The center is a fruity, jammy, and chunky pie filling… Mmmmm…. I also love that the peaches don’t have to be peeled! The only downfall is how long it takes to cool before being sliced. :)
This recipe was adapted from Martha Stewart Living. I used a blend of my CSA share yellow peaches and white donut peaches. I also reduced the baking time for a convection oven and covered the pan halfway through baking to prevent over-browning. (I may reduce the temperature to 350 degrees next time and increase the baking time? This would allow the top to brown more evenly without over-crisping the bottom of the crust.) The original recipe suggests replacing the peaches with other seasonal fruit such as nectarines or apricots, and, in the fall, apples. I’m looking forward to trying it with apples. Great!
For the Crust:
- 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
For the Filling:
- 1 1/4 to 1 1/2 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. (I used cooking oil spray.) (Consider baking at 350 degrees and increasing the baking time.)
- Make the Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. (I used the bottom of a dry measuring cup.)
- Make the Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl.
- Pour the filling into the crust.
- Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour on convection or up to 1 hour, 10 minutes in a standard oven. (If browning too quickly, tent top with foil- I covered mine after 35 minutes in the oven.)
- Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.
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