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Lattice Pie Bars


Last December Bonne Maman sent me a sampling of their products.  I was already familiar with the brand, and I couldn't wait to  use their preserves in my baking.  I knew whatever recipe I chose to make needed to be special; a recipe that would allow the all-natural preserves to shine and not play second-fiddle to other ingredients. Months later, I've  found that special recipe in a Taste of Home home-cooks compilation, and the home cook who submitted the recipe is from my home town of Knoxville, Tennessee!

(Hi Betty K! I don't know you, but I love your recipe.)

(And you probably don't read my blog, but I had to give a shout-out just in case!)


Finding a dessert recipe using jelly or jam is easy... a preserves-specific recipe isn't as easy to locate.  Sure, they can all be interchangeable at times, but here's the difference.
  • Jelly: made from juice or liquids.
  • Jam: made from fruit pulp or crushed fruit and is less firm than jelly.
  • Preserves: made with chunks of fruit (or whole fruit at times) in a syrup or jam.
Preserves remind me just a little of pie filling, but of course, they are too sweet for that purpose. This "pie bar" recipe hits a perfect balance with the preserves thinly spread over a thick tart crust.  It's true comfort food, and the alternating colors and lattice will make your table pretty.



Look who's feeling better.

Daily Tidbits:

  • Churro the pug thanks you for the well wishes.  He's walking normally and as bossy as ever.
  • A writer for GALO magazine (Hi Brittany!) interviewed me recently. You can find that here.
  • May 1st draws ever closer.  Here's a peek at the back cover of the SB book.
  • I bought 18 lbs. of butter this weekend - let's party! Or practice more wedding cakes.  Probably the latter.
Planning the cake!



One last word about the bars - they are easy to make and one pan will serve a crowd!

Lattice Pie Bars
Adapted from Taste of Home's "The Baking Book"
Yield: 2 dozen bars                                                                                               [click for printable version]

3 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup cold butter
2 eggs
2 teaspoons vanilla extract
1 cup apricot preserves (such as Bonne Maman)
1 cup raspberry preserves

  1. In the bowl of a food processor, combine the flour, sugar baking powder and salt; add butter in pieces. Process in short bursts until crumbly.  If you don't have access to a food processor, this may also be made by cutting the butter into the flour mixture with a pastry/dough blender. Combine the eggs and vanilla; add to processor and blend in short bursts until a dough-ball forms.  Cover and refrigerate a fourth of the dough for at least 45 minutes.
  2. Press remaining dough into an ungreased 15-x10-inch baking pan.  Spread 1/3 cup preserves in a 1 3/4-inch strip over one long side of crust. Spread 1/3 cup of raspberry preserves ub a 1 3/4-inch strip adjoining the apricot strip.  Repeat twice.
  3. Preheat oven to 325 degrees.
  4. Roll out chilled dough to 1/8-inch thickness.  Cut into 1/2-inch strips; place over filling to make a lattice top. Bake for 30-35 minutes or until lightly browned. Cool. Cut into bars. 
link Lattice Pie Bars By Published: Lattice Pie Bars Recipe



54 comments :

  1. These are too cute! What a fun way to have a "pie" - in a slightly different way! Looks delicious.

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  2. Looks sooo yummy! I always look forward to reading ur posts, i can't believe how imaginative you are when it comes to food! :)

    cupcakesandflowers.blogspot.com

    x

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  3. Im a tad confused it says" Press remaining dough "


    then "Roll out chilled dough"

    I think its missing the part where you portion out the dough for the crust and the strips? or am I reading this incorrectly?
    help..

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  4. Hey Vanessa! In paragraph one "Cover and refrigerate a fourth of the dough for at least 45 minutes."

    That 1/4 portion is what you'll make the lattice top out of - the remaining is pressed in the pan.

    I could have worded that a little better I think.

    :)

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  5. I should also add, you just have to refrigerate that 1/4 portion. The rest can be pressed in the pan without being refrigerated first.

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  6. I'm a sucker for anything in bar form. I don't know why...but it just does something for me.

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  7. I'm loving that color combination you chose for these! I always love seeing the accessories too...the red ticking and that gorgeous milk bottle are both so fun! And little Churro is just so precious, so glad he's mended well. xoxo ~Lili

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  8. These are beautiful! I love how these aren't too thick too. Perfect crust to filling ratio!

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  9. This has made my St.Patricks day menu with Strawberry and Rhubarb Preserves! I can't wait!!!!

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  10. I really like that behind-the-scenes picture. It's always neat to see the work that goes into a blog post recipe.

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  11. THANK YOU!!!!!! I totally get it now :0 )

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  12. These bars look like real crowd pleasers. How did you get the preserves to spread so evenly? Seems every time I work with preserves they get all over the place. Probably just operator error on my part, but just curious.

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  13. Those look delicious and so unique. I love them (and you!). Can't wait to try them.

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  14. ok those socks are too cute.
    that spread is very popular isn't it? haven't tried it. have you tried the beach plum jelly?
    just sent you an email (sorry it took me so long to respond).
    have a wonderful weekend chicklet. i wonder how much butter i go thru in a week now?

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  15. Those are so adorable!

    www.cancerinthecity.com

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  16. I love that they are two-tone! So delish looking!

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  17. Well, lady I have never made anything remotely close to this recipe..it's clever and looks like it has just the right sweet, tangy, sweet tastes and textures. I would love to try this recipe and will let you know how it goes when I do. :)

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  18. This looks incredible, like usual! I can't wait for your cookbook!

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  19. Heather, I am doing an article on you,your interview with GALO and your book on my blog. I want to link to a few photos on your site [full credits of course]. Is this ok?

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  20. Those looks gorgeous! I'd love a slice now with my tea...

    I am crazy about your pug!

    Cheers,

    Rosa

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  21. beautiful dish and i bet it was scrumptious!

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  22. UAU, vistoso y para chuparse los dedos!

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  23. This sound easy and perfect! AND I ahve about 700 jars of jams and preserves from the nice people at Smuckers.. sooo...

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  24. Two dozen bars. That would be a great treat for several family gatherings coming up for us. Who doesn't like Bonne Maman? We love their jams...and the cute jars. I cannot wait to watch and hear all of the fanfare about your new book!

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  25. I love the striped of preserves...Bon Maman is one of my favorites (those jars!) and Taste of Home reminds me of my grandmother. Brilliant idea!

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  26. This is so clever and beautiful! I love Bonne Maman and usually have their raspberry preserves in my fridge.

    I wish I could reach through the screen and grab one of these bars!

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  27. These are so pretty! I'm a 'real-foodie' and don't eat things like this, but I might just have to make them just to look at them.

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  28. They look delicious and very pretty! Must try sometime soon!

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  29. Simply. Gorgeous. And brushed with your usual elegance. Love!

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  30. These are just so lovely! What a gorgeous batch of pie bars, and I bet they were so delicious!

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  31. Escandalosamente ricos y bonitos!
    besos.

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  32. i just wanted to say that churro is freakin adorable. i love pugs and you have a good one. :)

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  33. This looks amazing - and delicious!!

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  34. The dessert looks great...Churro's expression...priceless...so cute!

    ~Carmen
    http://bakingismyzen.wordpress.com

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  35. Que rica receta y que maravillosas fotografias. El perro es divino. Un saludo

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  36. These are absolutely adorable!

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  37. This looks delicious! I lovejelly more than jam, but I like jam more than perserves. I think it's a textural thing o.O Anyways.... Churro is adorable! Pugs in general are adorable :P Oh, and I like your socks. They look warm

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  38. Oh my, these look absolutely delicious! The jam stripe design is beautiful, too!

    xx

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  39. These look absolutely delicious! We always used to get a crostata from the local bakery on holidays in Italy and these bars remind me of that with all that lovely jam and pastry. Yum!

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  40. Oh your Pug is absolutely Adorable !!!

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  41. The preserves look delicious and the lattice bars are beautiful.

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  42. Oh my! This looks positively sweet, yum yum! They're beautiful too, loving the contrast between the jams (jelly?)

    Also, just wanted to let you know that I've hit you up with a link to your blog back on my blog. Your blog and work is fantastic so definitely link worthy! :)

    -Lisa.

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  43. These are gorgeous and such a fun treat!

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  44. Beautiful! These would be a great dessert to take to a luncheon or potluck; they look so pretty.

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  45. How cute are these pie bars! I love that it calls for two types of preserves...yummy! :)

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  46. Those are so beautiful! Bonne Maman was on sale at the grocery, so it was a sign to give them a whirl. They came out almost as beautiful, and are DH's new favorite. Thank you so much for the recipe and the inspiration! Waiting, waiting... for the new cookbook to arrive. :-)

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  47. The lattice with the bright jam is so pretty! I have homemade apricot jam from our tree, so I better get busy:)
    I wouldn't be surprised at all if Betty K does read your blog! ;)

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  48. 18 lbs. of butter... Isabel would happily pull up to that with just a spoon and a smile! Love the socks! Sending you hugs from the girls and I.

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  49. What a perfectly lovely treat! I'm making this for a neighborhood breakfast this week...you'll get the credit!

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  50. That pie bar looks delicious & it seems like I will have the courage to give it a try. Delicious !

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  51. the dough is very soft - even after an hour in the fridge the lattice was tricky to roll out - I ended up piecing it together - in the oven now and it looks like it will be okay once it is baked. I did run a bit short for the lattice though...

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