Peach Pie Bars

Peach Pie Bars

This Peach Pie Bars recipe came about after I was looking at the jars of homemade peach pie filling I made last month. I had left a jar of the peach pie filling sitting on my counter so I didn't forget that I wanted to make a batch of these Peach Pie Bars.

I remembered how good the Peach Almond Jam Bars recipe I made for the Vintage recipe project turned out. I decided to see if I would like this old-fashioned jam bar recipe made with peach pie filling as much as I did when I made it with peach jam.

I think I have found the best fruit bars base recipe ever. This bar recipe has three lovely layers. The bottom layer is a crunchy crust layer made with almond meal. The second layer is the fruit filling. The third layer is a very tender and moist cake layer.

It is one of the best tasting cakes I have baked in a long time.

I am going to have to play around with this recipe and see what else I can come up with. I think before I go all mad scientist on it I am going to make a batch of Cherry Marmalade Bars.

I have a feeling that delicious Cherry Marmalade recipe I made over the summer is going to be perfect sandwiched in between this almond-based crust and the tender cake layer of this recipe.

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How to make Peach Pie Bars

Crust

• ⅔ cup packed brown sugar
• ½ cup softened butter
• 1 cup all-purpose flour
• ¼ cup almond meal or finely ground almonds
• ½ teaspoon vanilla extract

Filling

• 1 ½ - 2 cups peach pie filling

Cake Layer

•  ½ cup softened butter
• ⅔ cups granulated sugar
• 2 large eggs, beaten
• ⅔ cups all-purpose flour
• ¼ cup almond meal or finely ground almonds
• ½ teaspoon vanilla extract
• pinch of salt
• 3 tablespoons slivered almonds
• 2 tablespoons granulated sugar

1. Prepare an 8x8 inch baking pan by greasing and covering the bottom and sides with 2 pieces of parchment paper cut to fit the width, leaving a slight over hanging over the edges.
2. Cream butter and sugar.
3. Add flour, almond meal and extract.
4. Beat for one minute.
5. Batter will be thick and crumbly
6. Spread crust dough into the bottom of the baking pan then pat down and into the edges with your fingertips.
7. Bake crust as 375 F. for 10 minutes.
8. Remove from oven and immediately spread peach pie filling over crust.
9. Set aside while preparing the cake batter.

1. Cream butter and sugar together and beat on medium for 2 minutes.
2. Add eggs and extract then beat an additional 2 minutes.
3. Mix in the flour and almond meal, beating on low until light and fluffy, about 3 minutes.
4. Drop cake batter by the tablespoon over the top of the peach pie filling.
5. Using the back of a spoon carefully spread the batter out to the edges of the pan.
6. Sprinkle top with slivered almonds and granulated sugar.
7. Bake at 375 F. for 30-35 minutes or until top is a golden brown.
8. Remove from oven and allow to cool completely before cutting.
9. Once cool cut into 9 squares.

Peach Pie Cake Bars

Arlene Mobley - Flour On My Face

Triple layer Peach Pie Cake Bars made with peach pie filling, a crisp crust and a soft and tender cake layer.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 625 kcal

Ingredients  

1x2x3x

Crust Ingredients

• ▢ ⅔ cup packed brown sugar
• ▢ ½ cup softened butter
• ▢ 1 cup all-purpose flour
• ▢ ¼ cup almond meal or finely ground almonds
• ▢ ½ teaspoon vanilla extract (I used my homemade vanilla extract)

Filling Ingredients

• ▢ 1 ½ - 2 cups peach pie filling (I use my homemade peach pie filling)

Topping Cake Layer Ingredients

• ▢ ½ cup softened butter
• ▢ ⅔ cups granulated sugar
• ▢ 2 large eggs beaten
• ▢ ⅔ cups all-purpose flour
• ▢ ¼ cup almond meal or finely ground almonds
• ▢ ½ teaspoon vanilla extract
• ▢ pinch of salt
• ▢ 3 tablespoons slivered almonds
• ▢ 2 tablespoons granulated sugar

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Instructions 

Make the crust layer

• Prepare an 8x8 inch baking pan by greasing and covering the bottom and sides with 2 pieces of parchment paper cut to fit the width, leaving a slight over hanging over the edges.
• Cream the softened butter and granulated sugar in a medium bowl with a hand mixer..
• Add the all-purpose flour, almond meal and vanilla extract.
• Beat for one minute on low. Batter will be thick and crumbly.
• Spread crust dough into the bottom of the baking pan then pat down and into the edges with your fingertips.
• Bake crust in a preheated 375 F. degrees oven for 10 minutes.
• Remove from oven and immediately spread peach pie filling over the hot crust.
• Set aside while preparing the cake batter.

Make the cake batter

• Cream the softened butter and sugar together on low to combine. Then beat on medium for 2 minutes.
• Add the eggs and the vanilla extract to the bowl and beat for another 2 minutes.
• Add the all-purpose flour and almond meal to the bowl. Beat on low until light and fluffy, about 3 minutes.
• Drop the cake batter by the tablespoon over the top of the peach pie filling.
• Using the back of a spoon carefully spread the batter to the edges of the pan.
• Sprinkle top with slivered almonds and granulated sugar.
• Bake in the preheated oven at 375 F. for 30-35 minutes or until top is a golden brown.
• Remove from oven and allow to cool completely before cutting.
• Once cool cut into 9 squares.

Nutrition

Serving: 1Serving | Calories: 625kcal | Carbohydrates: 108g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 183mg | Potassium: 146mg | Fiber: 2g | Sugar: 73g | Vitamin A: 518IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg

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Do you love vintage recipes as much a I do? What is your favorite vintage recipe that you make and where did you get it from?