Peach Pie Bars

 

These delicious bar type cookies offer all the great flavor of a peach pie with a shortbread crust and streusel topping. Yummy!!! The delicious summer time taste comes in a cookie best made when peaches are in season but today's canned peaches are tasty as well.

 

makes 24 bars

CRUST:
3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

1 ½ cups sugar

¼ tsp. kosher or sea salt

3 sticks unsalted butter, chilled

PEACH PIE FILLING:
3 cups peeled, finely diced peaches

1 ½ cups sugar

4 large eggs

1 cup sour cream

½ tsp. cinnamon

dash of salt

1 tsp. vanilla

¾ cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

CRUST

Stir sugar, salt and flour together in a large mixing bowl.

Cut in butter with a pastry blender until coarse crumbs form.

Measure out 1 ½ cups of ingredients for topping and set aside.

Press remaining ingredients into the bottom of a greased 9x13” glass baking dish.

Bake at 350° for 12-15 minutes or until lightly browned.

PEACH PIE FILLING

Whisk eggs in a large mixing bowl.

Whisk in sugar, sour cream, cinnamon, salt, vanilla and flour to combine.

Gently fold in peaches until combined.

Pour peach mixture over hot crust.

Sprinkle with remaining 1 ½ cups crumb mixture.

Bake an additional 55-65 minutes or until set.

Cool at least one hour before cutting into bars.

 

recipe source here