Blueberry Peach Pie Bars

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OK, so I had these with Rebecca, and they were good. I would give them an 8. They might have scored higher if I hadn’t just eaten the best fruit bar of all time (more on this later). But, they were definitely yummy. She found them on a website, which is listed below, and then I put her changes in bold.

Blueberry Peach Pie Bars Ingredients

For the Crust:

1 1/2 cups all purpose flour

3/4 cup granulated sugar

1 teaspoon ground cinnamon

pinch of salt

12 tablespoons unsalted butter, cold, and cut into small cubes

For the Filling:

2 large eggs

3/4 cup granulated sugar

1/2 cup plain Chobani yogurt (0% or 2%) She used sour cream

6 tablespoons all purpose flour

pinch of salt

1 teaspoon pure vanilla extract

2 cups peaches, peeled, pitted, and diced

1 cup fresh blueberries (Rebecca also added some lemon juice to the fruit, 1/2 a lemon worth)

Vanilla Bean Whipped Cream: We used vanilla ice cream instead

1 cup heavy whipping cream

3 tablespoons powdered sugar

2 teaspoons vanilla bean paste

Instructions

Preheat the oven to 350 degrees. Line a 9x9" baking pan with foil and spray the foil generously with cooking spray.

In a food processor, pulse together the flour, 3/4 cup sugar, and pinch of salt. Add the cold butter cubes and process in short pulses until the dough is in pea-sized crumbles. Reserve 3/4 cup for the topping, and press the remaining dough into the bottom of the prepared pan evenly. Bake 12-15 minutes or until lightly golden. Cool 10 minutes on a wire rack.

Prepare the filling. In a medium bowl, whisk together the eggs, 3/4 cup sugar, Greek yogurt, flour, salt, and vanilla. Stir in the fruit. Pour the filling evenly over the cooled crust. Crumble the remaining pie dough over the top of the filling and bake 45 minutes, or until golden and set. Cool completely and chill for about 30 minutes before serving.

Prepare the whipped cream. Pour the cream into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium high speed for 1 minute. Turn off the mixer and add the powdered sugar and vanilla bean paste. Whip on medium high again until slightly stiff peaks form, about 2 minutes. Do not over whip. Serve atop the pie bars and enjoy!

Notes

Total time above includes cooling time.

Recipe adapted from Annie's Eats Blackberry Pie Bars.

recipe retreived 9/13/14 from http://flavorthemoments.com/blueberry-peach-pie-bars/

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