Everybody's going wild for pie bars, and for good reason. They follow the traditional pie construct of bottom crust + filling + top crust, but they're baked as flattened rectangles so you can cut them up into finger foods. So basically, they're everything you love about pie, but easier to prep, serve, and eat. You don't even need to use a fork! They're real game-changers for parties, snacks, and bake sales.
Let's face it: A thick wedge of pecan pie can quickly become way too much of a good thing, so making pie bars is a smart alternative. Check out great tips from R Hilton for lining your baking pan and tweaking the prep so the bars bake evenly.
Read how Blu's Chews added extra cinnamon and orange zest to the buttery crumb crust and stirred in a little extra cornstarch to keep the blueberry juice from getting runny.
CGMANN changes up this recipe by baking it on a jellyroll pan using all the crust on the bottom and a crumb topping over the apples. The result? Rave reviews!
Rishika's crew liked these so much, they finished a pan in about five minutes!
Jamie N. calls her grandmother's recipe a "peach pie in pick-up-able form," and says it's best when it's completely cooled. You can make this with fresh, frozen, or canned peaches.
KDURFEE suggests you follow the recipe the first time, then adjust to your liking. She likes it exactly as it's written, and her family even votes for this over their traditional pumpkin pie for Thanksgiving.
Patricia Bennet calls this "an entirely delicious and new way of enjoying rhubarb." Read her whole review to get tips for making the crust extra buttery.
- Get top tips for making the best pies.
- Let's solve your pie-making problems once and for all with our pie trouble-shooting guide.
- Discover 10 apple desserts that are easier than pie.