RASPBERRY PIE BARS RECIPES

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

Steps:

• Make the crust: Preheat the oven to 350°F and Line a 8 x 8 square baking dish with parchment paper.
• Combine all the crust ingredients in a large mixing bowl using a whisk or hand mixer until fully combined.
• Add the dough to the lined baking dish and press into the bottom of the baking sheet.
• Bake the crust for 12 minutes. Remove from the oven and let cool.
• Prepare the raspberry filling by heating fresh raspberries and granulated erythritol over medium heat. Smash the raspberries and erythritol together using a wooden spoon.
• Add the stevia extract, vanilla extract, salt and bring to a simmer. Cook for about 10-15 to thicken and reduce the filling.
• Pour and spread the raspberry topping over the cooked crust. Top with chopped almonds.
• Cook for an additional 7-10 minutes or until the almonds are slightly toasted.
• Remove from oven and let cool before cutting into bars. Best stored in an air tight container or zip top bag in the fridge up to 10 days.