Four Fruit Pie Bars Recipes

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EVERY FLAVOR THANKSGIVING PIE BARS



Every Flavor Thanksgiving Pie Bars image

You can enjoy three of your favorite Thanksgiving pies in just one dessert with these tasty pie bars. Layers of prepared pie dough are baked until golden brown, then stacked among pecan pie, pumpkin pie and apple pie fillings, sprinkled with a super-simple crumb topping and baked to perfection. Serve the bars as is or a la mode like traditional pie for an impressive and fun holiday treat.

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 12 bars

Number Of Ingredients 31

3 refrigerated rolled pie crusts (from two 14.1-ounce boxes), such as Pillsbury
All-purpose flour, for dusting
3/4 cup packed light brown sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Pinch kosher salt
3 large eggs
1 1/2 cups pecans, toasted and roughly chopped
1 1/2 cups pure pumpkin puree
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch kosher salt
2 large eggs
2 Gala or McIntosh apples, peeled, cored and thinly sliced
2 Granny Smith apples, peeled, cored and thinly sliced
1/3 cup granulated sugar
4 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
Pinch kosher salt
1 cup all-purpose flour (see Cook's Note)
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
Nonstick cooking spray, for the baking dish

Steps:

  • For the pie dough layers: Preheat the oven to 350 degrees F.
  • Roll 1 sheet of pie dough out on a lightly floured work surface into an 8 3/4-by-12 3/4-inch rectangle, trimming and squaring off the edges as needed. Transfer to a parchment-lined baking sheet and prick all over with a fork. Top with another layer of parchment and another baking sheet; this will keep the dough from rising when baking. Bake until the dough is just starting to brown and cook through, 10 to 14 minutes. Remove the top baking sheet and parchment, then continue to bake the crust until golden brown, 3 to 5 minutes more. Transfer to a wire rack to cool. Repeat with the remaining 2 pieces of pie dough.
  • For the pecan pie layer: Meanwhile, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt and eggs in a large bowl until smooth and combined, then stir in the chopped pecans. Set aside.
  • For the pumpkin pie layer: Whisk together the pumpkin puree, cream, granulated sugar, vanilla, cinnamon, nutmeg, salt and eggs in another large bowl until smooth and combined. Set aside.
  • For the apple pie layer: Toss together the sliced apples, granulated sugar, melted butter, flour, lemon juice, cinnamon and salt in a third large bowl until well combined. Set aside.
  • For the crumb topping: Whisk together the flour, brown sugar, cinnamon and salt in a medium bowl until combined. Stir in the butter until the flour mixture is completely moistened and starts to clump together. Set aside.
  • For the assembly: Spray a 9-by-13-inch baking dish generously with cooking spray and line with aluminum foil, leaving a 2-inch overhang on both longer sides. Spray the lined pan again with cooking spray. Lay 1 sheet of cooked pie dough in the bottom of the pan, then top with the pecan pie filling, using an offset spatula to spread the filling all the way to the edges of the dough. Add another layer of pie dough, then spread with an even layer of the pumpkin pie filling. Place the third and final piece of pie dough on top, then evenly spread with the apple pie filling. Sprinkle the crumb topping evenly over the top.
  • Bake until the edges and crumb topping are golden brown and the center is set, 1 hour to 1 hour 10 minutes. Cool completely in the pan, about 2 hours. Once cool, run an offset spatula around the edges of the pan, then use the foil overhang to lift the bars out onto a cutting board. Cut into 12 squares and serve.

FOUR-FRUIT PIE



Four-Fruit Pie image

"My husband likes this fruity combination almost as much as traditional apple pie - and that's saying something!" notes field editor Joan Rose of Langley, British Columbia. "I keep rhubarb, blueberries and raspberries in the freezer and always have apples on hand for this colorful dessert."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 10

1 cup sliced rhubarb (1-inch pieces)
1 cup chopped peeled apple
1 cup blueberries
1 cup raspberries
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
Pastry for double-crust pie (9 inches)
2 tablespoons butter
Additional sugar, optional

Steps:

  • In a large bowl, gently toss rhubarb, apple, berries and lemon juice. Combine sugar and flour; stir into the fruit and let stand for 30 minutes. , Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400° for 50-60 minutes or until crust is golden brown. Sprinkle with sugar if desired. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts :

MIXED BERRY PIE BARS



Mixed Berry Pie Bars image

If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.

Provided by Rhoda Boone

Categories     Pie     Blueberry     Strawberry     Berry     Potluck     Summer     Backyard BBQ     Wedding     Picnic     Dessert

Yield Makes 16 bars

Number Of Ingredients 13

Butter or nonstick vegetable oil spray (for pan)
1 batch Our Favorite Pie Dough, divided into 2 discs, chilled
All-purpose flour (for rolling)
3 cups mixed berries, preferably a mix of blueberries and hulled, quartered strawberries
1 cup blueberry preserves
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
1 large egg (optional)
2 teaspoons milk (optional)
1 teaspoon coarse sugar (optional)
Special Equipment
An 8x8x2" baking pan (preferably metal)

Steps:

  • Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
  • Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
  • Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
  • Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
  • Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
  • Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
  • Do Ahead
  • Bars can be made 3 days ahead; store in an airtight container at room temperature.

BLUEBERRY PIE BARS



Blueberry Pie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 9 bars

Number Of Ingredients 15

Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
1 egg
1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups blueberries

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
  • For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
  • For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
  • Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
  • Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

LEMON PIE BARS



Lemon Pie Bars image

This is a really easy recipe that my mom made before the lemon bar 'rage' was on! Thick-skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters--nowhere near as good!

Provided by RCFoodie

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 32

Number Of Ingredients 7

2 ¼ cups all-purpose flour
½ cup confectioners' sugar
1 cup butter, softened
4 eggs
1 ½ cups white sugar
½ cup lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
  • Bake 15 to 20 minutes or until golden brown.
  • Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
  • Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 18.4 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 49.9 mg, Sugar 11.4 g

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