Fresh Milled Peach Pie Bars
One of the best summer treats, our Fresh Milled Peach Pie Bars are made with a home milled flour top and bottom crust and filled with a spiced peach filling made with fresh peaches. This whole wheat peach dessert is best served with a scoop of vanilla bean ice cream on top and is the best treat for summer gatherings!
Fresh Milled Peach Pie Bars
These Fresh Milled Peach Pie Bars are made with a whole wheat top and bottom crust then filled with a spiced peach filling made with fresh peaches.
Ingredients
Fresh Milled Pie Crust
- 435 Grams Soft White Wheat
- 1 1/2 teaspoons Salt
- 3 Tablespoons Granulated Sugar*
- 1 1/2 Cups Cold Butter, cubed
- 3/4 Cup Cold Water
- 3 teaspoons Apple Cider Vinegar
Peach Pie Filling
- 8 Large Peaches, peeled and sliced
- 1/4-1/2 Cup Granulated Sugar, more or less depending on sweetness of peaches*
- 2 Tablespoons Arrowroot Powder or Cornstarch
- 1 Tablespoon Lemon Juice
- 2 teaspoons Ground Cinnamon
- 1/8 teaspoon Ground Cloves
- 1/8 teaspoon Ground Ginger
- 1/8 teaspoon Salt
- 1 teaspoon Real Vanilla Extract
Egg Wash
- 1 Egg, whisked
- 1/2 teaspoon Water
- 2-4 Tablespoons Granulated Sugar, for topping
Instructions
- Begin by preparing crust so that it has time to chill at least 2 hours before rolling out and baking. In a large bowl, mill 435 grams of soft white wheat and chill in the freezer for 20 minutes. (see notes) It's also good to prepare ahead of time 3/4 cup of cold water with 3 teaspoons of Apple Cider Vinegar mixed in. Refrigerate this mixture until we mix it into the crust ingredients.
- Once flour has chilled, stir in 1 1/2 teaspoons of salt and 3 tablespoons of granulated sugar. Add in the cold cubed butter then use a pastry cutter to cut the butter into the flour until the mixture looks like coarse crumbs.
- Next pour in the water/ACV mixture then using your hands, gently fold the dry ingredients into the liquid until the dough begins to come together. Don't work the dough too long, we don't want the butter to melt. Mix just until there is no flour remaining and dough sticks together well. Divide dough into three balls, wrap in plastic wrap, and refrigerate for at least two hours.
- Once pie crust dough has chilled, remove from refrigerator for at least 10 minutes before rolling out.
- While dough is chilling, prepare peach pie filling. In a bowl, mix together peeled and sliced peaches, 1/4-1/2 cup of Granulated Sugar (more or less depending on the sweetness of your peaches), 2 Tablespoons of Arrowroot Powder or Cornstarch, 1 Tablespoon Lemon Juice, 2 teaspoons Ground Cinnamon, 1/8 teaspoon Ground Cloves, 1/8 teaspoon Ground Ginger, 1/8 teaspoon Salt, and 1 teaspoon of Real Vanilla Extract.
- Roll each pie crust dough ball out separately on a floured surface so that it is easier to handle. Two crusts will create your bottom crust and one crust will be used for the top. In a 9x13 baking pan lay the two bottom crusts side by side, pinching them together in the middle. Allow at least 1 inch of overhang around the edge of the pan, removing any excess then add it to your remaining dough ball.
- Pour homemade peach pie filling into the crust. Prepare the top crust by rolling it out on a floured surface and then slice into 1" wide strips. We will place the strips diagonally over the pie bars. Make sure the strips slightly overhang the outside of the pan so that we can seam them with the bottom crust. Finally, fold over what is overhanging the side of the pan and gently press the crust together to seam the edges. Refrigerate Fresh Milled Peach Pie Bars for 20 minutes before baking.
- Preheat oven to 375 degrees. Remove pie from refrigerator and prepare egg wash by whisking one egg with 1/2 teaspoon of water. Brush over top of crust then sprinkle crust generously with 2-4 Tablespoons of Granulated Sugar.
- Bake Fresh Milled Peach Pie Bars for 55-60 minutes or until crust is golden brown and filling is bubbling.
- Allow bars to cool to room temperature before serving or chill before serving.
Notes
Why do you measure the fresh milled flour in grams? If you weigh your grains before you mill them this is a great way to mill the perfect amount of flour every time. We also think it's helpful when sharing recipes to measure in grams so that you get the best results!
Why do I have to chill the flour before making the crust? Fresh milled flour is very warm when it comes out of the mill. To ensure a flaky crust, make sure your flour is chilled so that the butter does not melt.
What type of sugar works well for these peach pie bars? Any type of granulated sugar should work well. I used maple sugar but cane sugar or coconut sugar would work as well. Remember, coconut sugar will turn your crust and filling very dark.
Peach Pie Bars Made With A Fresh Milled Flour Crust
When I (Megan) asked mom what she wanted for her birthday dessert she said “peach pie!”. But then she quickly clarified that she wanted “peach pie bars” specifically because she felt that bars would give her way more servings than a pie. She’s so cute.
While I can’t guarantee that she did indeed get to enjoy more slices (it’s all in how you slice it), I would have to agree that these Fresh Milled Peach Pie Bars are simply way better than pie! Because peach pie bars are thinner than the usual pie, the crust takes on more caramelized goodness. And another outstanding benefit is that they are the perfect vessel for topping with vanilla ice cream. Pie in the form of bars is simply just the way to go. Have you tried our Fresh Milled Apple Pie Bars? I think you’d agree with me there too!
Key features in this Whole Wheat Peach Pie Bar:
- The perfect fresh milled crust on the top and the bottom! The crust is everything. You can’t go wrong with the flaky layers in this crust. And don’t forget the egg wash and a sprinkle of sugar before baking!
- A from scratch spiced pie filling made with fresh peaches- Peach season is my favorite season! You simply cannot beat the sweetness of a peach whether you purchased them in season or grew them on your own tree. (Side note: our peach trees have 8 baby peaches for the first time! Exciting!) This filling has the perfect combination of peaches, sweetness, and pie spices.
- A labor of love but so worth it! Getting the crust prepped can take some thought in advance but this recipe is quite simple to make once you have all the components prepped.
- One of the best summertime desserts! Whether you’re making this for a special Sunday family dessert, for a friend’s summer gathering, or just simply because you love peach pie – this fresh milled dessert will quickly become a yearly favorite for you like it is in our family.
Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients in Fresh Milled Peach Pie Bars:
For the fresh milled pie crust-
- Fresh Milled Soft White Wheat
- Butter
- Salt
- Granulated Sugar
- Water
- Apple Cider Vinegar
For the peach pie filling-
- 8 Large Peaches
- Granulated Sugar (I used maple sugar)
- Arrowroot Powder or Cornstarch
- Lemon Juice
- Spices: Ground Cinnamon, Ground Cloves, & Ground Ginger
- Salt
- Vanilla
- Egg Wash: 1 Egg & water
- Granulated Sugar for topping
Step-by-Step instructions for how to make Fresh Milled Peach Pie Bars
In a large bowl, mill 435 grams of soft white wheat and chill in the freezer for 20 minutes. Chill 3/4 cup of cold water with 3 teaspoons of Apple Cider Vinegar mixed in. Once flour has chilled, stir in 1 1/2 teaspoons of salt and 3 tablespoons of granulated sugar. Add in cold cubed butter and use a pastry cutter to cut the butter into the flour until the mixture looks like coarse crumbs. Next, pour in the water/ACV mixture and using your hands gently fold the dry ingredients into the liquid until the dough begins to come together. Divide dough into three balls, wrap in plastic wrap, and refrigerate for at least two hours.
While dough is chilling, prepare peach pie filling. In a bowl, mix together peeled and sliced peaches, 1/4-1/2 cup of Granulated Sugar (more or less depending on the sweetness of your peaches), 2 Tablespoons of Arrowroot Powder or Cornstarch, 1 Tablespoon Lemon Juice, 2 teaspoons Ground Cinnamon, 1/8 teaspoon Ground Cloves, 1/8 teaspoon Ground Ginger, 1/8 teaspoon Salt, and 1 teaspoon of Real Vanilla Extract.
Roll each pie crust dough ball out separately on a floured surface. Two crusts will create your bottom crust and one crust will be used for the top. In a 9×13 baking pan lay the two bottom crusts side by side, pinching them together in the middle. Allow at least 1 inch of overhang around the edge of the pan, removing any excess and adding it to your remaining dough ball.
Pour the homemade peach pie filling into the crust. Prepare the top crust by rolling it out on a floured surface and then slicing into 1″ wide strips. We will place the strips diagonally over the pie bars. Make sure the strips slightly overhang the outside of the pan so that we can seam them with the bottom crust. Finally, fold what is overhanging the side of the pan over and gently press the crust together to seam the edges. Refrigerate Fresh Milled Peach Pie Bars for 20 minutes before baking.
Preheat oven to 375 degrees. Remove pie from refrigerator and prepare egg wash by whisking one egg with 1/2 teaspoon of water. Brush over top of crust and then sprinkle crust generously with 2-4 Tablespoons of Granulated Sugar. Bake Fresh Milled Peach Pie Bars for 55-60 minutes or until crust is golden brown and filling is bubbling.
Allow these Whole Wheat Pie Bars to cool to room temperature or chill for several hours before serving. Pie bars are best served with a scoop of vanilla ice cream.
