Blueberry Peach Pie Bars

Blueberry Peach Pie Bars are thick and decadent, with a flakey, buttery crust and topping, and a Greek yogurt fruity filling.  These luscious bars are easy as pie to make and they’re completely irresistible.

I’ve had baking fever lately.  I’ve especially been baking fruity desserts because I know that summer’s winding down and I haven’t made half of the things I’ve wanted to this summer.  Enter Blueberry Peach Pie Bars.  I’ve wanted to bake a summery pie, and my neighbor walked up with a box full of peaches from her tree.  That kind of stuff really excites me!  I utilized them a couple of ways, but these bars were by far the best.  These bars are almost beyond words, they’re so good. :tounge:

Obviously baking pies is time consuming, mostly due to the pie crust.  I do enjoy baking pies, but I don’t do it too often because of time constraints.  These bars, however, are simple, and there are no excuses not to make them.  None whatsoever.

I loved these bars because they enabled me to incorporate my Chobani yogurt once again.  The filling baked up so moist and decadent, with those pops of blueberries and peach bursting through.  I haven’t been able to stop thinking about these bars since we ate them up, and I can’t wait to do a new variation!

So why are these bars so easy compared to regular pie?  All you do it run the pie dough through the food processor, and press most of into the bottom of the pan.  Pour the filling over that, then top it with more pie dough.  I topped it with vanilla bean whipped cream, and they were nothing short of heaven.  😀  Seriously, who could resist?

Blueberry Peach Pie Bars

 

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Prep time

15 mins

Total time

2 hours 15 mins

 

Blueberry Peach Pie Bars are thick and decadent, with a flakey, buttery crust and topping, and a Greek yogurt fruity filling. These luscious bars are easy as pie to make and they're completely irresistible.

Serves: 12 pie bars

Ingredients

For the Crust:

• 1½ cups all purpose flour
• ¾ 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
• ¾ cup granulated sugar
• ½ cup plain Chobani yogurt (0% or 2%)
• 6 tablespoons all purpose flour
• pinch of salt
• 1 teaspoon pure vanilla extract
• 2 cups peaches, peeled, pitted, and diced
• 1 cup fresh blueberries

Vanilla Bean Whipped Cream:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 2 teaspoons vanilla bean paste

Instructions

1. Preheat the oven to 350 degrees. Line a 9x9" baking pan with foil and spray the foil generously with cooking spray.
2. In a food processor, pulse together the flour, ¾ 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 ¾ 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.
3. Prepare the filling. In a medium bowl, whisk together the eggs, ¾ 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.
4. 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.

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