Tuesday, August 14, 2018

Cherry Pie Bars

Sue and I posted a few years back about our Cherry Streusel Bars (Recipe HERE) that turned into a family favorite. The only thing about that recipe is that is uses canned cherry pie filling and I wanted to come up with something that used some of the fresh cherries we have piling up around our house.
These Cherry Pie Bars are pretty close to the streusel bars but different enough that they warrant their own post. 
The crumbly topping and shortbread base go so well with the sweet cherry filling that I am sure this will become a family favorite for your family as well!

Cherry Pie Bars

2 cups cherries, pitted and halved
1 Tbsp cornstarch
1 Tbsp lemon juice

1/2 cup butter, melted
1/2 cup sugar
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt

Reserved 3/4 cup crust mixture
1/3 cup sliced almonds
1 tsp sugar

Stir together cherries, cornstarch, and lemon juice. Set aside.
Preheat oven to 375. Line an 8 X 8 pan with parchment paper and set aside.
Stir together melted butter and sugar. Add in the flour, baking soda, baking powder, and salt. Stir with a fork until crumbly.  Scoop out 3/4 cup to use for the topping.
Press the crumbs firmly into the prepared pan. 
Spread the cherry mixture on top. 

Combine the reserved crust mixture and the almonds. Sprinkle over the cherries. Sprinkle with the 1 tsp of sugar.

Bake at 375 for 20 - 25 minutes, until golden brown on top.
Remove from heat and let sit on wire rack to cool. Be sure to let cool before cutting.

You can keep these in an airtight container on the counter for several days, or in the fridge. 
They also freeze pretty good. If you freeze them they lose a bit of their crispiness in the crust but they are still yummy. 

You don't have to line the pan with parchment paper, I just find it easier to cut this way. You can use the parchment paper to lift the bar out of the pan instead of trying to cut it in the pan. 
These squares are the perfect tea time treat. They add a lovely pop of color to any tray!

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