I just can’t leave well enough alone. I fell head-over-heels in love with my blueberry pie bars, the whole pan disappearing in a mere 48 hours.
So last weekend, when we were invited to a potluck and I had gotten my hands on the first peaches of the year, what did I do?
Make peach pie bars, that’s what.
Except they weren’t peach pie bars. They were more like peaches and custard over a shortbread crust.
No matter. They still went over like gangbusters at the potluck, disappearing even faster than the s’mores.
By the way, you know what’s a funny word? “Gangbusters.” Seriously, where did that come from?
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose or whole wheat pastry flour
- 1/2 cup (1 stick) cold butter
- 2 teaspoons lemon juice
- Pinch of salt
- 1 14 ounce can sweetened condensed milk
- 2 tablespoons vanilla bean paste or vanilla extract
- 1 cup all-purpose or whole wheat pastry flour
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 3 medium peaches, thinly sliced
- Preheat the oven to 375F and grease a 9x9" baking pan.
- In a food processor fitted with the dough blade (or a pastry cutter or two knives), stir the flour, sugar, baking powder, salt and lemon juice. Cut the butter into 8 pieces, then work the butter into the flour until the crumbs are pea-sized.
- Evenly press the dough into the prepared pan, and bake at 375 for 25 minutes, or until the edges begin to brown and pull away from the sides of the pan.
- In the meantime, slice the peaches. Stir together the sweetened condensed milk, vanilla, flour, lemon juice and cinnamon until smooth, then gently fold in the fruit.
- Pour the peaches over the crust and bake for an additional 15-20 minutes, or until the top is slightly firm. Allow to cool for at least 15 minutes before slicing and serving.
- If these won't be eaten within 1 or 2 days, be sure to refrigerate them.