Cherry Pie Bars
Cherry pie bars are a scrumptious and convenient twist on the classic cherry pie, featuring a soft, buttery crust filled with sweet and tangy cherry goodness.
Equipment
- Mixing Bowl
- Baking Dish
- Whisk
- Pastry Cutter
Ingredients
Ingredients
- 2.5 cups All-purpose flour Foundation for the crust.
- 1 cup Granulated sugar Balances the tartness of the cherries.
- 1 teaspoon Baking powder Helps the crust rise slightly.
- 0.5 teaspoon Salt Elevates sweetness and adds depth.
- 1 cup Unsalted butter, softened Provides richness and tenderness.
- 1 large Egg Binds ingredients and adds moisture.
- 1 teaspoon Vanilla extract Enhances flavor profile.
- 2 cups Fresh or frozen cherries, pitted and chopped Star ingredient for cherry flavor.
- 2 tablespoons Cornstarch Thickens the cherry filling.
- 1 tablespoon Lemon juice Adds brightness to the filling.
- 1 teaspoon Almond extract Optional for nutty flavor.
- Powdered sugar Optional for dusting on top.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or line it with parchment paper.
- In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. Whisk until well blended.
- Add softened butter to the dry ingredients. Mix until it resembles coarse crumbs.
- In a separate bowl, beat the egg and vanilla extract together. Pour into the flour-butter mixture and stir until combined.
- Reserve about one cup of the dough for topping, and press the remaining dough into the bottom of the prepared baking dish.
- In another bowl, combine chopped cherries, cornstarch, lemon juice, and almond extract. Mix until cherries are coated.
- Spread the cherry mixture evenly over the crust.
- Crumble the reserved dough over the cherry filling.
- Bake for 40-45 minutes or until the top is golden brown and filling is bubbling.
- Allow to cool completely in the pan on a wire rack before dusting with powdered sugar and cutting into bars.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Can be frozen for up to three months.