I still haven’t been able to get over my berry craving, even though it’s currently February, and it’s costing me an arm and a leg. So when Lucky Leaf sent me a few cans of their pie filling, including raspberry, I thought that it would be a nice opportunity to feed my addiction without breaking the bank. So after browsing through some recipes, I decided on these delectable raspberry pie bars.
The dough is rolled out into a large rectangle, pie filling is spread on top, then more dough is placed in a lattice formation on top – then it’s all baked, chilled, and finally drizzled with a delicious cream cheese frosting before being cut into individual squares. I chose raspberry, but I think they’d be delicious with just about any variety of pie filling you’d want to use – I’m definitely looking forward to trying cherry and apple in the near future.
I was not having the best day when I made these…not feeling well in general, kids acting crazy, you know how those day go…so when I took the dough out of the refrigerator to take the chill off and roll it out, I let it sit on the counter a little too long. It softened quite a bit, and I had a little bit of a hard time rolling it out, and forming the lattice crust. So, make sure you act quickly when you go to put it together! Once in the oven, it baked up beautifully. The filling stayed in place, and the dough got nice and puffy – creating a gorgeous bar. I let them cool for about an hour before I drizzled them and cut, and enjoyed them after dinner for dessert. Everyone really loved them, and it was great to have all the delicious flavors of a pie in a bar form.
They’d be a perfect sweet treat for Valentine’s Day, either to share with your family – or that special someone in your life. And, it’s a break from all the chocolate that usually goes hand-in-hand with the holiday. We’ve also got something else pretty sweet for you guys – a set of these adorable Rachael Ray Bubble & Brown Individual Servers, and a Lucky Leaf gift pack to go along with them!
They’re perfect for individual servings of cobbler, bread pudding, or even something like a creme brulee. To enter, just leave a comment telling us what your favorite berry is. I’d say mine is blackberries. Giveaway will run from today through February 14th (Valentine’s Day) at 11:59 PM. I’ll select a winner using the handy, dandy Random Number Generator and contact the winner.
Frosted Raspberry Pie Bars
1 cup butter, room temperature
1/4 cup sugar
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/2 cup milk
1 tsp vanilla extract
1 (21 oz) can raspberry pie filling
For the frosting:
2 Tbsp butter, room temperature
2 oz cream cheese, softened
3/4 cup confectioner’s sugar
1/2 tsp vanilla extract
1 Tbsp milk
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt in a medium bowl. Combine the eggs, milk and vanilla in a liquid measuring cup.
Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half, wrap in plastic wrap, and chill for 2 hours or until firm.
Preheat oven to 350 degrees. Line a sheet pan with parchment paper or a silicone baking mat and grease with butter or non-stick cooking spray. Set aside.
On a floured work surface, roll out one portion of dough into a 15-in. x 10-in. rectangle; carefully transfer to prepared baking pan. Spread evenly with raspberry filling, leaving a 1-inch border around the edge.
Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-wide strips; make a lattice crust over filling.
Place in oven and bake for 30 minutes or until golden brown. Cool on a wire rack.
In a small bowl, beat the butter and cream cheese until smooth. Gradually add the confectioners’ sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars.
Yields about 16 bars.
Source: adapted from Taste of Home, October/November 2002
Disclaimer: Lucky Leaf provided me with products to sample. As always, all opinions and thoughts are my own.