These Cherry Pie Bars offer all the delicious flavors of a classic cherry pie in a convenient and easy-to-serve bar form. They feature a buttery and slightly crumbly crust topped with a sweet and tart cherry filling, and often a lattice or crumb topping. These bars are perfect for potlucks, picnics, or any time you crave a taste of cherry pie without the fuss of a whole pie.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup ice water
For the Cherry Filling:
- 2 (21 ounce) cans cherry pie filling (or homemade cherry filling)
- 1 tablespoon lemon juice (optional)
- 1/4 teaspoon almond extract (optional)
For the Topping (Optional – Crumb Topping):
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
- Make the Crust:
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of dough into a rectangle large enough to fit the bottom of the prepared baking pan. Carefully transfer the dough to the pan and press it evenly onto the bottom.
- Prepare Cherry Filling: In a medium bowl, gently stir together the cherry pie filling, lemon juice (if using), and almond extract (if using).
- Assemble the Bars:
- Spread the cherry filling evenly over the bottom crust in the pan.
- For a solid top crust: Roll out the second disc of dough and place it over the cherry filling. Trim any excess dough and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- For a lattice top: Roll out the second disc of dough and cut it into strips. Arrange the strips in a lattice pattern over the cherry filling, pressing the ends onto the bottom crust. Trim any excess dough.
- For a crumb topping: In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon (if using) for the topping. Cut in the cold butter with a pastry blender or your fingertips until the mixture forms coarse crumbs. Sprinkle the crumb topping evenly over the cherry filling.
- Bake: Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the top crust or crumb topping starts to brown too quickly, you can loosely tent the pan with aluminum foil.
- Cool Completely: Let the cherry pie bars cool completely in the pan on a wire rack before cutting into squares. This allows the filling to set properly. Use the parchment paper overhang to lift the bars out of the pan for easier cutting.
- Cut and Serve: Once completely cooled, cut the cherry pie bars into squares and serve.
Tips and Notes:
- Homemade Cherry Filling: For an even more delicious result, you can use homemade cherry pie filling made with fresh or frozen cherries.
- Butter Temperature: Using cold butter is crucial for a flaky crust.
- Ice Water: The ice water helps keep the dough cold and prevents the gluten from developing too much, resulting in a tender crust.
- Chilling the Dough: Don’t skip the chilling time for the dough, as it makes it easier to roll out and prevents shrinkage during baking.
- Storage: Store leftover cherry pie bars in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week.
Enjoy these delightful Cherry Pie Bars!