BLACKBERRY PIE BARS

My time table is speedy filling up for the rest of the 12 months and i get harassed out even searching at it. So in place of coping with it, I determined to make those Blackberry Pie Bars. between Jorge and i, we've got over 12 journeys earlier than the give up of the year. some are paintings associated and a gaggle are personal, however it makes our calendars look quite loopy.

nowadays we sat down to go through and fill our joint calendar out and it changed into surely overwhelming to examine. before the give up of the yr, we can be heading to NYC, Texas (greater than as soon as probable), Blue Ridge Mountains, Boston and South Florida to go to pals (and once more to visit my infant sister at college).

And that’s only our joint travel! airlines actually need to start imparting stock options once you fly them as a lot as we do. we are kicking this all off with a warm up weekend to Orlando. some of Jorge’s own family is in Orlando for the week and we are heading over for a fast over night live to go to and catch up.

luckily Orlando is only a bit over an hour away, but that doesn’t imply we don’t want a street experience snack! I fast whipped up those Blackberry Pie Bars and they're just as correct they appearance.

INGREDIENTS :

• 3 cups all-purpose flour
• 1 1/2 cups sugar, divided
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Zest and juice of one lemon, divided
• 1 cup (2 sticks) cold unsalted butter, cut into 1 inch slices
• 1 large egg
• 2 teaspoons vanilla extract
• 4 cups fresh blackberries
• 4 teaspoons cornstarch

INSTRUCTIONS :

1. Preheat the oven to 375°F. Grease a 9×13 inch pan.
2. In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest. Add the butter, egg and vanilla extra. Pulsing until dough is crumbly. Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
3. In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long – the bottom will burn).
5. Cool completely before cutting into squares. Store in an airtight container.