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Peaches and Cream Pie Bars: The Ultimate Summer Dessert Recipe

  • Total Time: 105
  • Yield: 12-16 bars 1x

Description

Flaky crust, creamy cream cheese layer, and juicy peach filling make these Peach Pie Bars irresistible. Optional streusel topping adds a delightful crunch!

Ingredients

Scale
  • 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
  • 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
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 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

Instructions

  1. In a large bowl, whisk together the flour, powdered sugar, and salt.
  2. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Do not overmix.
  4. 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.
  5. 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. Dock the crust with a fork (poke holes all over the bottom). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
  7. 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.
  8. Peel and slice the peaches.
  9. In a large bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
  10. Let the peach mixture sit for about 10-15 minutes.
  11. In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
  12. Beat in the egg until just combined. Stir in the vanilla extract. Do not overmix.
  13. Spread the cream cheese mixture evenly over the pre-baked crust.
  14. Carefully spoon the peach filling over the cream cheese layer. Distribute the peaches evenly.
  15. 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.
  16. 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.
  17. Sprinkle the streusel topping evenly over the top crust or peach filling (if using a lattice top).
  18. 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.
  19. Let the pie bars cool completely in the pan on a wire rack before cutting into squares.
  20. Chill (Optional): For even cleaner cuts and a firmer filling, chill the pie bars in the refrigerator for at least 1 hour before serving.

Notes

  • Cold Butter is Key: Using cold butter for the crust and streusel is essential for creating flaky layers and a crumbly texture.
  • Don’t Overmix: Overmixing the dough will develop the gluten and result in a tough crust.
  • Pre-Baking the Crust: Pre-baking the crust prevents it from becoming soggy from the fillings.
  • Peach Prep: Scoring and blanching the peaches makes peeling them much easier.
  • Cooling Time: Allow the pie bars to cool completely before cutting to allow the filling to set properly.
  • Streusel Variation: Feel free to substitute other nuts for pecans or walnuts in the streusel topping, or omit them altogether.
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes

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Find it online: https://recipesstrawberry.com/peaches-and-cream-pie-bars/