I had some Grape Pie filling from a while ago that needed to be used and I didn't really feel like making pie crusts so I decided to use a recipe that my friend Arlene had given me some time ago. She had brought a pan of bars to an event at church made with Blueberry filling that were perfectly baked and so good! Any fruit pie filling would work. They are super easy and a quick way to have something scrumptious to serve. Just make sure you allow time to cool completely unless you want to serve them warm...with ice cream...and coffee. Thanks Arlene for sharing the recipe with me!
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
3 cups all-purpose flour
2-21 ounce cans pie filling
1 cup powdered sugar
½ teaspoon vanilla
½ teaspoon almond extract
2 Tablespoons milk
In a mixer bowl cream butter and sugar till light and fluffy. Scrape down sides 2 or 3 times. Add eggs 1 at a time mixing well after each addition. Scrape down sides for even mixing. Add vanilla, salt, and flour to creamed mixture; mix till combined. Spread 3 cups batter into a greased 15 x 10 x 1 inch baking pan.
Spread filling on top.
Drop remaining dough on top or put into an icing bag and pipe on for a fancier look. I just dropped it on because I didn't feel like cleaning the bag.
Bake @ 350° for 40-45 minutes or until toothpick inserted into dough comes out clean.
Puffy clouds of deliciousness
Cool and then drizzle with the glaze.
To make the glaze, combine all ingredients in a small bowl and stir with a fork until smooth. Enjoy!
Linked to: Six Sisters, Weekend Soiree