Strawberry Sour Cream Crumb Pie Bars

You may have heard me mention once or a hundred times, that I would pick pie over cake any 'ol day.

But sometimes, pie is hard to take somewhere.

In most cases, it requires a plate and fork...

In some cases is served "a la mode"...

and these are good things, 

but when I am asked to make something like "bars" for food committee for school or church, I want to leap beyond the brownie, or the cookie bar...

and jump right into pie!

That's why these are the best of both worlds.

Tastes like pie, no need for ice cream with that yummy (almost cheesecake like) sour cream filling, and you can eat them (almost effortlessly) with your hands.

And, guess what? If you don't want them to be Strawberry, make them any 'ol flavor your little heart desires!

Personally, my next plan for these is to make them cherry... drool.

But for now, I am going to share the recipe for these beauties:

Strawberry Cream Cheese Crumb Pie Bars

recipe adapted from: the recipe critic

Crust:

1 stick butter, melted, and cooled to room temperature

1 1/2 cup flour

1/2 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Filling:

About 3/4 of a 20 ounce can strawberry pie filling, can substitute other fruits

1/2 cup sour cream 

1/4 cup sugar

1 Tablespoon flour

1 egg

1/2 teaspoon vanilla 

Melt butter in microwave and set aside to cool to room temperature.

Preheat oven to 375 degrees.

Line an 8x8 square pan with either non-stick foil or parchment paper sprayed with non-stick cooking spray.

To make the crust, whisk together the flour, brown sugar, baking soda, baking powder and salt.  Pour in the melted butter, mix making sure to completely incorporate the butter, dough will be crumbly.

Reserve 1/4 of your crust mixture, and press the other 3/4 firmly into the bottom of your pan. Set aside.

For the filling, mix together the sour cream, sugar, 1 Tablespoon flour, egg and vanilla.

Pour over the crust and smooth out.

Spoon strawberry filling over the top, and gently swirl with the sour cream mixture.

Sprinkle with the remaining crust and bake for 25 minutes or until golden brown

Cool in the refrigerator, cut and serve.

Can be stored in the refrigerator for up to 3 days.

Shared at Munching Mondays - At Nibbles by Nic