Easier than pie: Raspberry apricot bars

  • Pin It
Raspberry apricot bars

A finished dish photo of raspberry apricot bars. (Bill Hogan, Chicago Tribune / May 21, 2014)

Pie can be scary. I made this unhappy discovery at age 2, standing unsteady and tear-streaked in the family VW bus. I had pie in hand, fierce resistance on face. No way.

The problem was this: too much middle. The crust looked safe, but underneath lurked a sinkhole of goo. Scary.

Making pie can be scary too. It takes practice to get the fruit to set neither runny nor gummy and the pastry to bake up both flaky and reliable. My first pie — cracked, craggy, congealed — lives on in family lore. Not the good kind of lore.

Which might be why the fruit bar is such a pleasure. It's like pie, but simpler, smaller and sturdier. Plus the low-lying bar has an admirable outer-to-inner ratio: about 1:1. Leaving nothing to pout about.

Raspberry apricot bars

Prep: 20 minutes

Bake: 1 hour

Makes: 24 bars

Middle:

2 cups

raspberries

1/3 cup sugar

3 cups cubed

apricots

(about 6

apricots)

Top:

6 tablespoons unsalted butter

1 cup pecan halves

¼ teaspoon kosher salt

  • Pin It

Search our recipe database:

Search Recipes  


Food Trends, Tips & Recipes

Season your turkey with Cuban flavors

Season your turkey with Cuban flavors

Give thanks for a turkey seasoned with memories.

 Scare up some pumpkin soup

Halloween pumpkin soup to please crowd

A velvety soup with smoky roasted poblano and corn highlight the Halloween festivities.

Dressed in black

Halloween fare dressed in black

Set an elegant tone come Oct. 31 for a grown-up Halloween dinner with noir-hued dishes.

EATINGWELL: Healthy caramel apple needn't be short on taste

Healthy caramel apple that's not short on taste

This healthy caramel apple recipe has just enough caramel to give a nice hit of salty-sweet flavor in each bite for a tasty dessert.