Peach Pie Bars - I Eat The Heart

It has been updated July 24, 2025 | by Kate Dean | Leave a comment

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Peach pie bars Get a sweet peach pie that is confined to homemade cortex. It takes only 45 minutes to make it and is a great way to make a crowd peach pie.

A server removes the peach pie from a row of bars. — Peach pie bars - I eat the heart 1

If you like peach pie but you want an easier way to make it, these peach pie bars are for you! It is made of simple homemade dandruff and tops.

They have a layer of sweet and modern peach pie that fills between dandruff and lead. The bars are sprayed with a slight blue, an additional touch of sweetness and flavor.

Whether you are making a peach pie for a crowd of people or just wanting something mobile for your picnic, these bars are the perfect summer treatment!

Ingredients for peach pie bars in the dishes. — Peach pie bars - I eat the heart 2

Ingredient notes and alternatives

Obesity: I use salted butter in this recipe. In the case of using unsalted butter, increase the salt by 1/4 teaspoon.
Almond extract: You can replace an additional vanilla extract for almond extract if you prefer it.
precise: To properly measure the flour, weigh it (click a “scale” over the ingredients) or broke/fuss for its dismantling, and lightly fold it in a cup of measurement, and level. Avoid filling the flour because that will give you dry dough.

How to make peach pie tapes

Here you will find step -by -step instructions and photographs showing how this recipe works. The full recipe, including ingredients, is returned below.

Step 1: Heat the oven to 350 degrees Fahrenheit. Bread sheet of baking 15 x 10 rimmed (gel frying pan). lay aside.

Amazing butter and sugar in a mixture mixed next to the eggs on the important mixture. — Peach pie bars - I eat the heart 3

Step 2: Cream of butter, sugar and salt until light and thin. It should take about 3-4 minutes at medium speed with an electric mixer.

Step 3: Mix the eggs, one at one time, and avoid the bowl down as needed.

Excerpts on the greased butter mixture next to the flour on the butter mixture. — Peach pie bars - I eat the heart 4

Step 4: Mix the extracts.

Step 5: Flore in flour. I recommend moving the flour by hand to avoid excessive dough.

The dough spread in a skillet next to the peach pie that spreads to the dough. — Peach pie bars - I eat the heart 5

Step 6: Spread 3 cups of dough in the stomach baking frying pan. The easiest way to do this is to drop the dolls through the pan and then spread.

Step 7: Spread the dough filling pie, leaving ¼ inch boundaries around the dough without filling. The filling can be burned if touching the edge of the pan, so leaving the border helps to avoid it.

The dough fell over the peach pie in a skillet next to the baked and iced peach pie bars in a frying pan. — Peach pie bars - I eat the heart 6

Step 8: Drink the remaining dough with a teaspoon on the filling. It is okay if there are areas of fullness appearing through.

Step 9: Bake for about 30-35 minutes, or until golden brown. Let the bars cool completely in the pan.

Step 10: To make glazing, beat the powder sugar, extracts and sufficient milk to make thick ice but it is able to spray.

Step 11: Sprinkle ice on the chilled peach pie ribbons.

Peach pie tapes at an angle on a piece of white university degree. — Peach pie bars - I eat the heart 7

Recipe tips!

Differences: This recipe can work with different flavors of the filling of the pie, such as Apple in the fall, for treatments throughout the year.
yeast: You will notice that there is no yeast in this recipe because we do not try to get a thin or high dough.

Cut the vertical rows from the iced peaches. — Peach pie bars - I eat the heart 8

storage

Store any residue residue in a sealed container at room temperature. They will continue for 2-3 days when stored properly.

More shoes of peach dessert!

If you have tried a easy -to -peach pie recipe, don’t forget to evaluate the recipe and leave me a comment below. I would like to hear from the people who made my recipes!

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directions

Heat the oven to 350 degrees Fahrenheit. Bread sheet of baking 15 x 10 rimmed (gel frying pan). lay aside.
Cream of butter, sugar and salt until light and thin.
1 cup butter, 1 ½ cups of granulated sugar, 1 teaspoon of salt
Mix the eggs, one at one time, and avoid the bowl down as needed.
4 large eggs
Mix the extracts.
1 teaspoon of vanilla extract, ¼ A teaspoon of almond extract
Flore in flour.
3 cups of multi -purpose flour
Spread 3 cups of dough in the stomach baking frying pan.
Spread the dough filling pie, leaving ¼ inch boundaries around the dough without filling.
2-21 ounces of peach pie filling cans
Drink the remaining dough with a teaspoon on the filling. It is okay if there are areas of fullness appearing through.
Bake for about 30-35 minutes, or until golden brown.
Let the bars cool completely in the pan.
To make glazing, beat the powder sugar, extracts and sufficient milk to make thick ice but it is able to spray.
1 cup of crushed sugar, ½ teaspoon of vanilla extract, ½ teaspoon of almond extract, 2-3 tablespoons of milk or cream
Sprinkle ice on the chilled peach pie ribbons.

Notes

Obesity: I use salted butter in this recipe. In the case of using unsalted butter, increase the salt by 1/4 teaspoon.

Almond extract: You can replace an additional vanilla extract for almond extract if you prefer it.

precise: To properly measure the flour, weigh it (click a “scale” over the ingredients) or broke/fuss for its dismantling, and lightly fold it in a cup of measurement, and level. Avoid filling the flour because that will give you dry dough.
Nutrition values are estimates.

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