Strawberry Pie Bars
 
Makes 9 bars
Ingredients
  • Pie Bar Crust (recipe follows)
  • 6 cups (882 grams) sliced hulled fresh strawberries
  • ½ cup (60 grams) tapioca flour
  • ½ cup (110 grams) C&H® Golden Brown Sugar
  • 1 tablespoon (15 grams) fresh lemon juice
  • ½ teaspoon (1 gram) ground cinnamon
  • Almond Whipped Cream (recipe follows)
Instructions
  1. Preheat oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan; spray parchment with baking spray with flour.
  2. Press Pie Bar Crust into prepared pan.
  3. Bake until lightly browned and dry, 15 to 20 minutes. Let cool for at least 10 minutes in pan on a wire rack. Leave oven on.
  4. In a large bowl, toss together strawberries, flour, brown sugar, lemon juice, and cinnamon. Let stand for 10 minutes, stirring occasionally.
  5. Pour strawberry mixture into a large saucepan, and cook over medium heat until flour dissolves completely, 5 to 7 minutes. Pour onto prepared crust.
  6. Bake until filling bubbles around edges, about 20 minutes. Let cool completely in pan on a wire rack, about 1 hour.
  7. Using an off-set spatula, evenly spread Almond Whipped Cream onto cooled bars. Refrigerate until set, 30 minutes to 1 hour.
  8. Run a knife around edges of cooled bars to release sides. Using excess parchment as handles, gently remove from pan, and cut into bars. Refrigerate in an airtight container for up to 2 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-pie-bars/