At the museum where we all work, custom dictates that one brings treats for coffee the morning of his or her birthday. Since we have a reputation to maintain, since we are insufferable show-offs, and since we like to feed small armies, we created this “Peachy Keen Pie Bar” to celebrate Micah’s recent summer birthday.
The window for good summer stone fruit like peaches and nectarines is smaller in Hawaii than it is on the mainland, so we always snatch up what we can when we can—even if we’re not quite sure what to do with all these plums (eat ‘em straight from the fridge, am I right, William Carlos Williams?). Thus this pie bar was born, conveniently baked on a half sheet pan to accommodate the many, many peaches which were ripening on our counter.
The shortbread crust is too butyraceous, for ya, babe, using over a cup of butter. The filling and topping combine my favorite custard and crumble elements for a perfect pie-in-the-sky (or, more accurately, your mouth) moment. The recipe could be easily halved if you don’t have twenty friends hankering for pie, though I suspect you could make twenty new ones were you to bring this treat to work.
Just ask Karen from Finance; she won’t shut up about it.
- 1¼ cups butter
- 1½ cups white sugar
- 3 cups flour
- 1 tsp coarse salt
- 5 cups peaches, diced
- ½ cup brown sugar, packed
- ¼ cup white sugar
- 3 tablespoons flour
- 1½ tablespoon lemon juice
- 1 teaspoon vanilla
- ½ tsp fleur de sel
- 3 eggs, lightly beaten
- 1½ cup scant flour
- ¾ cup butter
- 1 heaping cup granola (fave flavor) or oats
- 1¼ cup brown sugar, packed
- Preheat oven to 375F.
- Make the crust: in the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar. In a small bowl, whisk together flour and salt. Once the butter and sugar is fluffy, about five minutes, add the flour and mix until just combined.
- Line a half sheet pan (13” by 18”) with a lip with parchment paper. Grease with cooking spray. Press shortbread mixture into the pan, spreading evenly. (If you like a crisper crust, you can bake the shortbread until set [about 15 minutes] at this step).
- Make the filling: in a large bowl, combine peaches, sugars, flour, lemon juice, vanilla, and fleur de sel. Mix in beaten eggs. Pour combined filling over shortbread.
- Make the crumble: in a medium-sized bowl, mix together flour, granola, and sugar. Cut butter into the mixture with a fork or pastry cutter as if making biscuits. Use your fingers to make clumps of varying sizes. Top filling with crumble mixture.
- Bake in preheated oven for 50 minutes to an hour, until filling is set and top is browned.
- Allow to cool before cutting into squares of desired sizes.