March 14, 2013

Raspberry Pie Bars

Happy Pi day! That's right pi not pie, you know, 3.14! I have been wanting to make a pie for pie day since, well, as long as I have known about pie day. So in honor of the holiday, this year I made a pie. Actually, I made pie bars. I cheated just a bit seeing as it is not a real pie, and most importantly it is not round. But hey, who cares? It's pie-like enough for me. You too can make this scrumptious dessert by following the recipe below.

Crust and Topping
- 1 1/2 cups all purpose flour
- 3/4 cups sugar
- pinch of salt
- 12 tbs cold butter

Filling
- 3 cups fresh raspberries
- 2 eggs
- 1 cup sugar
- 1/3 cup flour
- 1/2 cup sour cream
- zest from half a lemon
- pinch of salt



-Preheat oven to 350 degrees.
-Grease a 9x13 inch glass baking dish and set aside. 
-Add flour, sugar, butter, and salt into a mixing bowl and beat until mixed and crumbly. 
-Set aside one cup of the mixture. Take the remaining mixture and press into the bottom of your glass baking dish, making sure to cover the entire bottom. Bake for 15 minutes.
-While the bottom crust is baking, whisk the eggs together in a bowl. 
-Add sugar, flour, sour cream, and lemon zest. Mix until combined.
-Fold in the raspberries. 
-When crust is done baking, remove from oven and spoon the raspberry filling mixture on top. 
-Sprinkle the remaining crust mixture you set aside on top. 
-Bake for 1 hour, or until the top is lightly browned.


Once it is done cooking you can eat it warm out of the oven, or chilled in the fridge for two hours. I decided to eat mine cold, but I can just imagine how yummy it would taste gooey and warm with a scoop of ice cream! 

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