Wednesday, September 24, 2014

Peach pie bars and a giveaway

Although fall is my favorite season, I'm not quite ready to let go of the summer yet. I had great memories of sandy beaches, fresh fish tacos, Taiwanese snow ice, ice cream, gelato, and of course - peaches. We received a ton of fresh peaches in our CSA this summer, but I never made a peach pie. I don't know if it was laziness or what, but I never took the time to bake us a pie.

Much to my delight, the kind folks at the California Cling Peach Board contacted me to see if I would be interested in sampling some of their canned peaches again this year and host another giveaway. Now that I know that canned peaches have the same nutritional value as fresh peaches, I can bake with peaches all year long. Plus, I don't have to worry about peeling or slicing the fruit. That's what I call a win-win.


Rather than bake a full peach pie with my canned peaches, I opted to bake peach pie bars. They are easier to store in the house and a heck of a lot easier to share with friends. These bars were super thick, and the flavor was indeed reminiscent of a peach pie. The crust was nice and crunchy, and the peach pie filling was slightly sweet and full of peaches. My husband and I enjoyed these and I was especially thankful to not have to go through the trouble to bake an actual pie.

And now onto the giveaway! One lucky winner will receive a California cling peach prize pack, courtesy of the California Cling Peach Board. Enter via the Rafflecopter widget below. Please be patient, as sometimes the widget is slow to load. Good luck!


a Rafflecopter giveaway



Peach pie bars
Crust and Topping
  • 1 and 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • pinch salt
  • 12 TBSP unsalted butter, chilled
Peach Filling
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/2 cup plain Greek yogurt (I used a 7 oz container of plain FAGE yogurt)
  • 6 TBSP flour (I upped this to 12 TBSP since I used more Greek yogurt)
  • pinch salt
  • 1/2 teaspoon vanilla
  • 2 (15 ounce) cans of California sliced peaches, drained and chopped
Directions
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.

Disclaimer: The California Cling Peach Board provided me with samples of their products. I did not receive any additional compensation for this post. All thoughts and opinions are 100% my own.

Yield: One 8"x8" pan; about 16 bars

Souce: Slightly adapted from Beantown Baker

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