Peaches and Cream Pie Bars: The Ultimate Summer Dessert Recipe

Peaches and Cream Pie Bars: Prepare to be transported to a sun-drenched orchard with every single bite! Imagine the sweet, juicy burst of ripe peaches mingling with a luscious, creamy filling, all nestled atop a buttery, golden crust. This isn’t just dessert; it’s a symphony of summer flavors in a convenient, handheld package.

While the exact origins of combining peaches and cream are somewhat hazy, the pairing evokes images of classic Southern hospitality and simple, comforting pleasures. Peaches themselves have been cultivated for centuries, and their natural sweetness has made them a beloved ingredient in desserts worldwide. The addition of cream elevates the experience, creating a rich and decadent treat that’s both satisfying and refreshing.

What makes these Peaches and Cream Pie Bars so irresistible? It’s the perfect balance of textures – the tender peaches, the smooth cream, and the crisp crust. Plus, they’re incredibly easy to make and transport, making them ideal for picnics, potlucks, or simply enjoying a sweet treat on a warm afternoon. Forget fussy pies that require hours in the kitchen; these bars deliver all the flavor and satisfaction with minimal effort. Get ready to experience a slice of summer heaven!

Ingredients:

• For the Crust:
• 2 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 4-6 tablespoons ice water
• For the Peach Filling:
• 6 medium ripe peaches, peeled and sliced (about 6 cups)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• For the Cream Cheese Layer:
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• For the Streusel Topping (Optional, but highly recommended!):
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup cold unsalted butter, cut into small pieces
• 1/4 cup chopped pecans or walnuts (optional)
• 1/4 teaspoon ground cinnamon

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt. This ensures everything is evenly distributed for a consistent crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should have some pea-sized pieces of butter remaining – these are key for creating flaky layers.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. You want a shaggy dough that holds together when pressed.
4. Form the Dough: Divide the dough in half. Flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial – it allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
5. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a rectangle slightly larger than your baking pan (usually a 9×13 inch pan). Gently transfer the dough to the pan and press it into the bottom and up the sides. Trim any excess dough.
6. Pre-bake the Crust: Dock the crust with a fork (poke holes all over the bottom) to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
7. Remove Weights and Continue Baking: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-7 minutes, or until lightly golden brown. Let the crust cool completely before adding the fillings. This pre-baking step ensures the crust is crisp and doesn’t become soggy from the fillings.

Making the Peach Filling:

1. Prepare the Peaches: Peel and slice the peaches. I find it easiest to score an “X” on the bottom of each peach, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skins will slip right off!
2. Combine Ingredients: In a large bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Make sure the peaches are evenly coated with the cornstarch mixture – this will help thicken the filling as it bakes.
3. Let it Sit: Let the peach mixture sit for about 10-15 minutes. This allows the peaches to release some of their juices, which will combine with the cornstarch to create a delicious, syrupy filling.

Preparing the Cream Cheese Layer:

1. Cream the Cream Cheese: In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Make sure your cream cheese is truly softened – this will prevent lumps in the filling.
2. Add Egg and Vanilla: Beat in the egg until just combined. Stir in the vanilla extract. Be careful not to overmix at this stage, as this can incorporate too much air and cause the cream cheese layer to puff up and then deflate during baking.

Assembling and Baking the Pie Bars:

1. Spread Cream Cheese Layer: Spread the cream cheese mixture evenly over the pre-baked crust.
2. Add Peach Filling: Carefully spoon the peach filling over the cream cheese layer. Distribute the peaches evenly.
3. Roll Out the Top Crust: Roll out the remaining disc of dough on a lightly floured surface. You can either place the entire sheet of dough over the peach filling, or cut it into strips to create a lattice top. If using a full sheet, make sure to cut slits in the dough to allow steam to escape.
4. Prepare Streusel Topping (Optional): In a small bowl, combine the flour, brown sugar, cold butter, pecans (if using), and cinnamon. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Add Streusel Topping (Optional): Sprinkle the streusel topping evenly over the top crust or peach filling (if using a lattice top).
6. Bake: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the peach filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil.
7. Cool Completely: Let the pie bars cool completely in the pan on a wire rack before cutting into squares. This is important – the filling will continue to set as it cools. If you cut into them while they’re still warm, the filling will be runny. I know it’s tempting, but patience is key!
8. Chill (Optional): For even cleaner cuts and a firmer filling, chill the pie bars in the refrigerator for at least 1 hour before serving.

Conclusion:

These Peaches and Cream Pie Bars aren’t just a dessert; they’re a slice of summer sunshine baked into a convenient, portable package. Seriously, if you’re looking for a recipe that’s guaranteed to impress with minimal fuss, this is it. The combination of the buttery, crumbly crust, the sweet and tangy peaches, and the creamy, dreamy filling is simply irresistible. I promise, one bite and you’ll understand why I’m so enthusiastic! But what truly makes these bars a must-try is their versatility. They’re perfect for a casual backyard barbecue, an elegant picnic, or even a simple weeknight treat. And because they’re so easy to transport, they’re ideal for potlucks and bake sales. Forget wrestling with a whole pie – these bars offer all the flavor and satisfaction in a much more manageable form.

Serving Suggestions and Variations:

Now, let’s talk about how you can make these Peaches and Cream Pie Bars even more amazing! While they’re absolutely delicious on their own, a few simple additions can elevate them to the next level. * A dollop of whipped cream: A classic pairing for a reason! The light and airy whipped cream complements the richness of the bars perfectly. * A scoop of vanilla ice cream: For an extra decadent treat, serve these bars warm with a scoop of your favorite vanilla ice cream. The contrast between the warm bars and the cold ice cream is heavenly. * A drizzle of caramel sauce: If you’re a caramel lover, a drizzle of salted caramel sauce adds a touch of salty-sweet goodness that’s simply divine. * A sprinkle of cinnamon: For a warm and cozy flavor, sprinkle a little cinnamon on top of the bars before baking. * Other fruit variations: While peaches are the star of the show here, you can easily adapt this recipe to use other fruits. Try using nectarines, plums, or even a mix of berries. Just be sure to adjust the amount of sugar as needed, depending on the sweetness of the fruit. * Add a crumble topping: For an extra layer of texture and flavor, consider adding a crumble topping to the bars before baking. A simple mixture of flour, butter, and sugar will do the trick. I’ve even experimented with adding a hint of almond extract to the filling, which adds a lovely nutty aroma and flavor. And for a truly indulgent treat, try using brown butter in the crust – it adds a depth of flavor that’s simply unforgettable. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these incredible Peaches and Cream Pie Bars. I’m confident that you’ll love them as much as I do. Don’t be afraid to experiment and put your own spin on the recipe. After all, the best recipes are the ones that you make your own. And most importantly, don’t forget to share your creations with your friends and family – they’ll thank you for it! I’m so excited for you to try this recipe and experience the joy of baking these delightful bars. Once you’ve made them, I’d love to hear about your experience. Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below – I can’t wait to see what you create! Happy baking, and enjoy every delicious bite of these Peaches and Cream Pie Bars!

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