Description
Easy Cherry Pie Bars packed with juicy cherries and a buttery crust. Quick, comforting, and perfect for a crowd!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226g) cold unsalted butter, cubed
- 1 large egg, beaten
- 1/2 teaspoon almond extract (optional)
- 4 cups (600g) pitted cherries (fresh or frozen)
- 2/3 cup (133g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Step 1: Prepare Your Pan Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to make bar removal easier. The parchment paper is crucial for these Easy Cherry Pie Bars as it prevents sticking and makes cleanup a breeze. Lightly grease any exposed parts of the pan with butter or cooking spray.
- Step 2: Make the Crust Mixture In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Mix in the beaten egg and almond extract (if using) until the dough starts to come together. It should be crumbly but hold together when pressed. Reserve 1 cup of this mixture for the topping and refrigerate it while preparing the filling.
- Step 3: Press and Pre-Bake the Crust Press the remaining crust mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to create a smooth, even surface. Bake for 15 minutes until the edges just begin to turn golden. This pre-baking step ensures your base will be sturdy enough to hold the juicy cherry filling without becoming soggy.
- Step 4: Prepare the Cherry Filling While the crust bakes, combine the cherries, sugar, cornstarch, and lemon juice in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture begins to bubble and thicken, about 5-7 minutes. Remove from heat and stir in the vanilla and almond extracts. The filling should coat the back of a spoon but still be pourable. Let it cool slightly before using.
- Step 5: Assemble and Bake Pour the warm cherry filling over the par-baked crust, spreading it evenly with a spatula. Take the reserved crumble mixture from the refrigerator and sprinkle it evenly over the cherry layer. Return the pan to the oven and bake for an additional 25-30 minutes, until the topping is golden brown and the filling is bubbly around the edges.
- Step 6: Cool and Slice Allow the cherry pie bars to cool completely in the pan on a wire rack before lifting out using the parchment paper overhang. For clean cuts, refrigerate for at least 2 hours before slicing into bars. This cooling time allows the filling to set properly, ensuring neat, picture-perfect squares.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg