A pie bar perfect for any picnic! If you love pie but hate the hassle, look no further. These bars are perfectly portioned pieces of heaven on a hot summer day. Every layer, from the sweet and buttery crust to the bright and jammy strawberry filling, gets its signature sweetness from C&H Sugar®. The basic pie bar crust adds a little intrigue with C&H® Golden Brown Sugar, giving the shortbread-like crust a subtly sweet caramelized flavor. Fresh strawberries are also mixed with C&H® Golden Brown Sugar, lemon, and a little bit of cinnamon for a beautifully balanced layer of sweet, tart, and spicy. A pillowy layer of Almond Whipped Cream made with C&H® Granulated Sugar completes the puzzle, making these bars the answer to every summertime craving.
- 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)
- 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.
- Press Pie Bar Crust into prepared pan.
- 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.
- In a large bowl, toss together strawberries, flour, brown sugar, lemon juice, and cinnamon. Let stand for 10 minutes, stirring occasionally.
- Pour strawberry mixture into a large saucepan, and cook over medium heat until flour dissolves completely, 5 to 7 minutes. Pour onto prepared crust.
- Bake until filling bubbles around edges, about 20 minutes. Let cool completely in pan on a wire rack, about 1 hour.
- Using an off-set spatula, evenly spread Almond Whipped Cream onto cooled bars. Refrigerate until set, 30 minutes to 1 hour.
- 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.
- ½ cup (113 grams) unsalted butter, softened
- ¼ cup (55 grams) C&H® Golden Brown Sugar
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and vanilla at medium-high speed until light in color and creamy, 1 to 2 minutes.
- In a medium bowl, whisk together flour, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Use immediately.
- 1 cup (240 grams) cold heavy whipping cream
- 2 tablespoons (24 grams) C&H® Granulated Sugar
- ½ teaspoon (2 grams) almond extract
- 3 tablespoons (45 grams) cold crème fraîche
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium speed until soft peaks form, 4 to 5 minutes. With mixer on medium speed, gradually add sugar and almond extract, beating until medium-stiff peaks form. Fold in crème fraîche just until combined. Use immediately.
