Delicious gluten free pie bars are an easy alternative to make to traditional pies! Summer flavors are combined in a buttery, crispy crust and fruity filled filling.
Everytime I head to Sprouts or Whole Foods those delicious pie bars sit at the front checkout.
It's so hard when I'm hungry to not want to dig in and eat. Actually, one usually ends up on the conveyor belt mysteriously. I'm not sure how they jump up there, but they do.
Pie bars are delicious and taste amazing. And with the heat of the summer in full swing, a nice fresh pie is on the menu.
But have you tried to make gluten free pie? Or any pie?
There is so much work needed. It's kind of exhausting by the time you make the crust. And making a gluten free crust is a pain. It's not like a normal pie crust and I've tried to post one a million times and it won't turn out for me.
So when I fell across this recipe for a pie bar, I thought it was ingenious! So much easier to make and it took very little time and energy to make but still yielded great results. It really took very little time to make and came together really easy. The hardest part was incorporating the butter into the flour to make the crust and topping. (Never a fun job--that's why I have kids, right?!) They kind of disappeared quickly though when it was time to help out. But then they came back when it was time to eat. Sigh. I'll keep trying to train them. It's a process.
This pie bar is amazing. With a buttery crisp crust and fruity filling, it's the perfect summer treat! You can even freeze leftovers for a later time.
- 1 ½ cups sugar
- 3 cups gluten free all purpose flour/baking mix
- Pinch of salt
- 1 ½ cups butter, cubed, chilled (can substitute dairy free version)
- 4 eggs
- 2 cups sugar
- 1 cup nonfat plain greek yogurt, sour cream, or dairy free plain yogurt
- ¾ cup gluten free all purpose flour mix
- Pinch of salt
- 6 cups fresh fruit
- NOTE: I was able to easily half this recipe and make it in an 8x8 inch pan. Cooking time just needed to be adjusted a little bit.
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan. In a large bowl, combine the sugar, flour and salt, whisking until combined. Add the butter and with a pastry blender or knife cut the butter into the flour mixture until the mixture becomes crumb like.
- Remove 1 ½ cups of the flour mixture and set aside for the topping.
- Press the remaining amount of crumb mixture evenly into the pan. Bake the crust at 350 degrees for 15-20 minutes (10-15 minutes if you are using an 8x8 inch pan). Remove from the oven and allow to cool while preparing the filling.
- To prepare the filling, in a large bowl whisk the eggs. Add in the sugar, sour cream or yogurt, flour and salt, stirring until combined. Fold in the fruit. Pour the mixture evenly over the crust. Make sure the fruit is also evenly spread out throughout, rearranging any fruit that is bunched up.
- Sprinkle the remaining crumb mixture evenly over the top of the fruit. Return the bars to the oven, baking at 350 degrees for 50-60 minutes (40-50 minutes for 8x8 inch bars).
- Remove the bars from the oven and allow to cool for one hour before cutting. Leftovers can be stored in an airtight container for up to three days, or can be frozen (texture may change a little when frozen).
Recipe inspired by Brown Eyed Baker
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