These cherry pie bars are a delightful twist on classic cherry pie. They feature a buttery shortbread crust, a sweet and tart cherry filling, and a crumbly streusel topping. Perfect for picnics, potlucks, or a sweet treat anytime!
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
For the Cherry Filling:
- 2 (21-ounce) cans cherry pie filling
- 1 tablespoon lemon juice (optional, for brightness)
- 1/2 teaspoon almond extract (optional)
For the Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, powdered sugar, and salt.
- Cut the cold butter into the flour mixture using a pastry blender, fork, or your fingertips until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan to form a firm crust.
- Bake for 18-20 minutes, or until lightly golden. Let it cool slightly while you prepare the filling.
- Prepare the Cherry Filling:
- In a medium bowl, combine the cherry pie filling, lemon juice (if using), and almond extract (if using). Stir gently to combine.
- Prepare the Streusel Topping:
- In a separate bowl, combine the flour, granulated sugar, and brown sugar.
- Cut the cold butter into the sugar mixture until the mixture forms coarse crumbs.
- Assemble and Bake:
- Pour the cherry filling evenly over the partially baked crust.
- Sprinkle the streusel topping evenly over the cherry filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the bars cool completely in the pan before using the parchment paper overhang to lift them out.
- Cut into bars and serve.
Tips and Variations:
- For a richer flavor, use brown butter in the crust.
- You can substitute other fruit pie fillings, such as blueberry, apple, or peach.
- Add chopped nuts, such as pecans or walnuts, to the streusel topping for extra crunch.
- For a stronger almond flavor, add more almond extract to the cherry filling.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- If your streusel topping is browning too quickly, you can loosely cover the pan with aluminum foil for the last portion of the baking time.
Enjoy your delicious cherry pie bars!