Tuesday, April 16, 2013
Raspberry Pie Bars
You should probably think about making these for dessert sometime this week. I'm not usually much of a sweet tooth, but when I saw these Blackberry Pie Bars on Annie's Eats - I knew I had to make them......quickly. I didn't have any blackberries on hand, but I had a bag of frozen raspberries from my mother-in-law in the freezer and I figured that would fit the bill. Really any fruit would work well. I barely changed the original recipe at all.
To make the crust/topping:
Mix together (in a food processor)
1 and a half cups of flour
3/4 cup of sugar
Pinch of Salt
Zest of one Lemon
To this add
12 tablespoons of butter, still hardish, and cut up into little squares. (12 tablespoons is a stick and a half)
Mix together until all the butter is incorporated (at this point it is supposed to be crumbly, but mine seemed more solid)
Reserve 3/4 cup of the mixture for the topping and pack the rest onto the bottom of a 9 x 13' pan in an even layer to form the bottom crust.
Bake at 350 for about 12 to 15 minutes.
while that is baking make the filling:
Mix together until incorporated
2 large eggs
1 cup sugar
1/2 cup greek yogurt (or sour cream)
6 tablespoons all purpose flour
Pinch of salt
Juice of one lemon
15-16 oz fresh or frozen berries of your choice (thaw frozen berries and drain of any juices)
when the crust is done baking:
Remove from oven and let rest about 15 minutes so it can set.
Pour filling on top of crust
Sprinkle the reserved 3/4 cup of crust evenly on top (I did not think my crust/topping was crumbly enough and so put it back in the food processor with a couple additional tablespoons of flour and sugar and remixed. This seemed to do the trick.)
Bake until the top is beginning to brown. About 45 minutes.
Let set for a little bit, but try them while they are still warm...because they are absolutely AMAZING.
I really think it's the lemon with the berries that make these so spectacularly good and I will forever feel indebted to Annie for posting this incredible recipe.