Description
Sweet Cherry Pie Bars are a delightful twist on classic cherry pie, featuring a buttery crumbly crust and topping with a luscious cherry filling in the middle. These bars combine the ease of bar cookies with the delicious flavor of a traditional cherry pie, perfect for dessert or a sweet snack.
Ingredients
Scale
For the Crust and Topping:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1 large egg
- 1 teaspoon vanilla extract
For the Cherry Filling:
- 2 cups fresh or frozen cherries, pitted and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375°F (190°C). Grease or line a 9×13-inch baking dish with parchment paper to ensure easy removal of the bars after baking.
- Prepare the crust and topping: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt thoroughly to blend the dry ingredients.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your hands to cut the butter in until the mixture resembles coarse crumbs with pea-sized pieces.
- Add egg and vanilla: Mix in the large egg and vanilla extract just until combined. The dough will be crumbly but should hold together when pressed.
- Press the dough into the pan: Take about two-thirds of the crumbly dough and press it evenly into the bottom of the prepared baking pan to form the base crust. Use a spatula or your hands to smooth it out firmly.
- Make the cherry filling: In a medium saucepan over medium heat, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir occasionally as it heats.
- Cook filling: Continue cooking the mixture, stirring occasionally, until it boils and thickens, about 5 to 7 minutes. Remove from heat once thickened and bubbly, then let it cool slightly to room temperature.
- Assemble the bars: Evenly spread the cooled cherry filling over the pressed crust in the pan.
- Add crumbly topping: Crumble the remaining third of the dough over the cherry filling, distributing it evenly to create a crumbly topping layer.
- Bake: Place the baking dish in the preheated oven and bake the bars for 35 to 40 minutes or until the crust is golden brown and the cherry filling is bubbly.
- Cool completely: Remove the baking dish from the oven and allow the bars to cool completely in the pan, which helps the filling set and makes cutting easier.
- Serve and enjoy: Once cooled, slice the bars into squares or rectangles. Optionally, dust with powdered sugar for added sweetness before serving.
Notes
- Using cold butter is key to achieving the crumbly texture for the crust and topping.
- Frozen cherries can be substituted for fresh cherries; just thaw and drain excess liquid before cooking.
- Chilling the dough before baking is optional but can help maintain structure during baking.
- Make sure the cherry filling is not too runny before assembling to prevent sogginess in the crust.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
