Peach pie bars have sweet peach pie filling sandwiched between buttery homemade crust and topping. They take just 45 minutes to make and are a great way to make peach pie for a crowd.
If you love peach pie but want an easier way to make it, then these peach pie bars are for you! They’re made with a simple homemade crust and topping.
They have a layer of sweet, juicy peach pie filling in between the crust and topping. The bars are drizzled with a simple glaze for an extra touch of sweetness and flavor.
Whether you’re making peach pie for a crowd or just want something portable for your picnic, these bars are the perfect summer treat!
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
- Almond extract: You can substitute additional vanilla extract for the almond extract if you prefer.
- Flour: To properly measure the flour, weigh it (click “metric” just above the ingredients) or sift/stir to break it up, lightly spoon it into a measuring cup, and level. Avoid packing the flour as that will give you dry, crumbly dough.
How to make peach pie bars
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350°F. Grease a 15×10 rimmed baking sheet (jelly roll pan). Set aside.
Step 2: Cream the butter, sugar, and salt until together light and fluffy. It should take about 3-4 minutes on medium speed with an electric mixer.
Step 3: Mix in the eggs, one at a time, scraping the bowl down as needed.
Step 4: Mix in the extracts.
Step 5: Stir in the flour. I recommend stirring the flour in by hand to avoid overmixing the dough.
Step 6: Spread 3 cups of the dough into the prepared baking pan. The easiest way to do this is to drop dollops across the pan and then spread.
Step 7: Spread the pie filling over the dough leaving a ¼-inch border around the dough without filling. The filling can burn if it touches the edge of the pan, so leaving the border helps to avoid that.
Step 8: Drop remaining dough by teaspoonfuls over filling. It’s ok if there are areas of filling showing 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 the glaze, whisk the powdered sugar, extracts and enough milk to make a thick but drizzle-able icing.
Step 11: Drizzle the icing over the cooled peach pie bars.
Recipe Tips!
- Variations: This recipe can work with different flavors of pie filling, like apple in the fall, for year-round treats.
- Leavening: You’ll notice that there’s no leavening in this recipe as we’re not trying to have fluffy or raised dough.
Storage
Store any leftover bars in an airtight container at room temperature. They will keep for 2-3 days when properly stored.
More peach dessert recipes!
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Peach Pie Bars
Equipment
- 15×10 pan
Ingredients
Peach pie bars
- 1 cup butter softened
- 1 ½ cups granulated sugar
- 1 teaspoon salt
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
- 2-21 ounce cans peach pie filling
Icing
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2-3 tablespoons milk or cream
Instructions
- Preheat oven to 350°F. Grease a 15×10 rimmed baking sheet (jelly roll pan). Set aside.
- Cream the butter, sugar, and salt until together light and fluffy.1 cup butter, 1 ½ cups granulated sugar, 1 teaspoon salt
- Mix in the eggs, one at a time, scraping the bowl down as needed.4 large eggs
- Mix in the extracts.1 teaspoon vanilla extract, ¼ teaspoon almond extract
- Stir in the flour.3 cups all-purpose flour
- Spread 3 cups of the dough into the prepared baking pan.
- Spread the pie filling over the dough leaving a ¼-inch border around the dough without filling.2-21 ounce cans peach pie filling
- Drop remaining dough by teaspoonfuls over filling. It’s ok if there are areas of filling showing through.
- Bake for about 30-35 minutes, or until golden brown.
- Let the bars cool completely in the pan.
- To make the glaze, whisk the powdered sugar, extracts and enough milk to make a thick but drizzle-able icing.1 cup powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon almond extract, 2-3 tablespoons milk or cream
- Drizzle the icing over the cooled peach pie bars.
Notes
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
- Almond extract: You can substitute additional vanilla extract for the almond extract if you prefer.
- Flour: To properly measure the flour, weigh it (click “metric” just above the ingredients) or sift/stir to break it up, lightly spoon it into a measuring cup, and level. Avoid packing the flour as that will give you dry, crumbly dough.
- Nutrition values are estimates.
Nutrition
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