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Peach Pie Filling
- 4 cups fresh peaches, peeled and diced into ¾ to 1 inch sized pieces (approximately 4 to 5 large ripe peaches)
- ¾ cup light brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions
Preheat oven to 350°F. Spray a 9×13 baking pan with baker’s spray and line it with a piece of parchment paper, allowing for overhang so you can lift the cooled bars out of the pan to cut. Set aside.
Add the flour, granulated sugar, salt, lemon zest, and cubed butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low until you get pea-sized pieces of butter in the flour.
Add the lightly beaten eggs and mix just until a crumbly dough forms.
Press ⅔ of the dough into the bottom of the prepared baking pan in an even layer. You can lightly wet your fingertips with cool water to help press the dough into the pan without it sticking to your fingers too much.
Add the diced fresh peaches, light brown sugar, cinnamon, cornstarch, and lemon juice in a large mixing bowl. Gently stir together until all the peaches are coated in the sugar.
Spread the peach mixture evenly over the bottom crust layer. Crumble the remaining crust mixture over the top of the peaches. You will want areas of the peaches to be exposed when baked.
Bake these peach pie bars for 45-50 minutes or until the top crust is lightly golden and the peach pie filling is bubbly. Allow to cool completely before slicing and serving.
