Words that make me smile. Yah, this recipe is a keeper. :)
The ingredients that have caused me to be loopy with butter and giddiness. You're not seeing things. That is three sticks of butter. If you're trying to lose any amount of weight, you probably just need to click outta this recipe right now and head back to Pinterest in search of some lower fat recipes.
Mix the all-purpose flour, sugar and salt in a bowl.
This is the crazy part. The recipe called for you to get your food processor out and cut the butter into it that way. I was too lazy to retrieve my processor out of the lower cupboards, so I used my pastry cutter. To cut in THREE STICKS OF BUTTER. Um, not so lazy after all. I got a good workout in. Something's not right in my head. But if you do really wanna talk about lazy, I abhor washing those pastry cutters after they're all filled up with greasy butter.
Reserve 1 1/2 cups of the crumbled up goods for the topping. Grease a 9x13 pan. Take the flour/butter mixture and press into the bottom of the pan. Make a nice thick crust.
Those fingerprints kinda freak me out a bit.
Whisk 4 eggs together. Action shot.
Add your sugar, sour cream, flour, salt, lemon zest and almond extract and stir until combined.
Fold in raspberries.
Remember the goods? Well, now just take what you have left and sprinkle all over the top of the berry mixture. Go heavy. :)
Yum. Yum. Yum.
Hot from the oven. You notice the recipe calls for bars. I just couldn't wait that long. So, I had some scoops with some more scoops of vanilla bean ice cream.
I'm fat and happy. It's been a long day though so I deserve a second helping.
You'll want one too.
Star Rating: ★★★★★
Raspberry Pie Bars
Crust and Topping
Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 1/2 cups (3 sticks) unsalted butter, chilled
- 4 large eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup flour
- pinch salt
- zest of 1/2 lemon
- 1 tsp almond extract
- 2 (16-oz) packages fresh raspberries, thawed and drained
Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
They sound so yummy! ;)
ReplyDelete*Lenita*