My sweet baby sister lives in Georgia Peach country, and when she came to visit last weekend, I requested that she bring some peaches. She asked how many, and I said the sky's the limit! I figured I'd cook, bake, and snack on as many as I could handle, then turn the rest into jam or preserves.
I made blackberry pie bars for Project Pastry Queen back in May, and I loved them so much that I couldn't wait to try them out using different fruits. Since peaches are my favorite fruit, I knew I wanted to make that variation first. These are maybe a little more involved than the blackberry version, simply because the peaches need to be peeled and chopped before adding them to the mix. But that can be done while the crust is baking, so they're still very easy and low-maintenance.
These are everything you'd think they'd be - sweet, buttery, and delicious. The peach-sour cream filling seeps into the crust and topping a bit, giving you the best of both worlds - a crispy crust and topping with a soft and sweet filling. I personally don't think pies are that much work or terribly difficult once you get the pie crust technique down, but these bars are a great alternative. Plus, they are portable and can be eaten without a plate or utensils. I couldn't possibly choose a favorite between pie and these bars, so I'll just say they both have their place in the world! And on a related note, I'll be sharing a recipe for peach pie on Friday!
More Peach Goodness:
Pork Tenderloin with Peach-o de Gallo (Confections of a Foodie Bride)
Peach Vanilla Bean Jam (Annie's Eats)
Fresh Peach Ice Cream
Triple Vanilla Bean-Scented All-Peach Pie (Ezra Pound Cake)
Peach-Cream Cheese Tart
Peach Wine Coolers
Peach Lemonade Coolers (Cook Au Vin)
Grilled Chicken with Peach BBQ Sauce (Tracey's Culinary Adventures)
Peach Pie Bars
adapted from Rebecca Rather, The Pastry Queen
Crust and Topping
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 1/2 cups (3 sticks) unsalted butter, chilled
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup sour cream
- 3/4 cup flour
- pinch salt
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 2 1/2 lbs peaches, peeled, pitted, and chopped
Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, cinnamon, and vanilla extract. Gently fold in the peaches and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.