I had my job interview this morning! I really like the prospect of this job, and I’m doing a little homework for the second step. We’ll see how this process goes! Cross your fingers for me!
Motivation for school has plummeted to a low. Must. Finish. Classes.
Buh. Is it the weekend yet?
Once upon a time (earlier this summer), I had dreams of making a peach pie. It seemed symbolic to me of womanhood or whatever. I have no idea where that idea came from.
Anyhoo. Pies seem like so much work, and I feel like if I go to all the effort of making a pie, it better be the best dang pie ever. You see how that’s a problem? Unreasonably high expectations cause for unreasonably high disappointment. Due to this conundrum, I got really excited when I came across this recipe for peach pie bars. All of the enjoyment without the work!
It’s very reminiscent of my dad’s peach cobbler he makes. Oh man, that’s good stuff. These bars are warm and gooey, and they have a delightful shortbread crust. I may be a little obsessed with this recipe. There’s nothing that says summer like a peach pie bar, in my book.
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
1/4 tsp. salt
3/4 c. (1 1/2 sticks) cold unsalted butter, cut into small cubes
For the Fruit Filling
2 large eggs
3/4 c. granulated sugar
1/2 c. sour cream
6 Tbsp. all-purpose flour
1/4 tsp. cinnamon
Pinch of salt
1/2 tsp. vanilla extract
1 1/4 lbs. peaches or nectarines (I used a mixture), peeled, pitted, and chopped
Preheat oven to 350˚ F. Grease an 8×8-inch baking pan.
Let’s make that crust and topping, shall we? Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Add the cold butter cubes and mix on low speech until there are small pieces of butter evenly distributed throughout the mixture until it is still crumbly. You can also use a food processor if you don’t have a KitchenAid!
Set aside 3/4 cup of the mixture to use as the topping later. Press the rest of the mixture in the bottom of the pan. I found that it was easier to use my fingers to press down the crust, and then smooth the crust with a spoon. Bake the crust for 12–15 minutes. The crust won’t brown at this point, and it will still be gooey when it comes out of the oven. That’s OK because it’ll harden as it cools. Don’t cook it too long or it’ll be hard as a rock when it’s refrigerated. True story. After you take the crust out of the oven, let it cool for at least 10 minutes.
Fruit filling time. Whisk the eggs in a large bowl, and then whisk in the sugar, sour cream, flour, cinnamon, salt and vanilla. Gently fold in the peaches and spoon the mixture evenly over the crust. Sprinkle the remaining flour mixture evenly over the filling. Bake for 45 to 55 minutes.
Let it cool for at least 1 hour before cutting them into bars. If you cool it in the fridge, believe it or not, the bars will still be warm after an hour! It’s kind of amazing. Store leftovers in the fridge (as if there will be leftovers, am I right?).