Cherry Pie Bars
User Reviews
5
Cherry Pie Bars
Description
Cherry Pie Bars start with a crust made from flour, sugar, baking powder, salt, melted butter, and extracts, baked into a solid base with a fork-pricked surface to prevent bubbling during baking. The pie filling is spread evenly atop this baked crust, then covered with reserved crumbly dough pieces. After a longer bake to set and lightly brown the topping, the bars are cooled completely before being drizzled with a smooth powdered sugar and milk glaze, enhancing their sweetness and presentation. The bars are sliced into 16 squares, making them suitable for serving at gatherings or as a dessert portion.
The texture contrasts between the crisp, buttery crust, the soft cherry filling, and the slightly crunchy topping create a satisfying bite. The almond and vanilla extracts add subtle depth to the crust's flavor, complementing the cherry filling.
For storage, these bars keep well in an airtight container at room temperature for about 24 hours or refrigerated up to 4 days, allowing for make-ahead preparation or leftovers. The recipe suggests specific cherry pie filling brands and pan types for consistent results and offers alternatives for gluten-free adaptations.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter melted, unsalted
- 1 large egg
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
For the filling:
- 21 ounces cherry pie filling 1 can
For the drizzle:
- 3/4 cup powdered sugar
- 2 teaspoons milk 2%
Instructions
- Preheat the oven to 350ºF. Line an 8x8" baking pan with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add in the melted butter, egg, almond and vanilla extract. Mix together until you have a crumbly dough.
- Set aside 1 cup of crust dough. Press the remaining into the prepared baking pan. Prick crust all over with a fork. Bake the crust for 12 minutes.
- Spread the pie filling over the baked crust, spreading it evenly. Sprinkle the reserved crust dough crumbles over the top.
- Bake for an additional 38-40 minutes, or just until the crumble is turning a slight golden color. Let the bars cool completely, approximately 1 hour.
- In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bars.
- Slice into 16 squares. Store in an airtight container at room temperature for 24 hours, or in the fridge for up to 4 days.
Notes
- To prepare gluten-free bars, substitute all-purpose flour with an equal amount of King Arthur All Purpose Gluten Free Flour and add 2 extra tablespoons of melted butter to the crust mixture.
- Using a cherry pie filling with more whole cherries, such as Comstock More Fruit, enhances the fruit presence in the bars.
- Baking times may vary slightly depending on whether a glass or metal baking pan is used; metal pans may reduce baking time by a few minutes.
- The bars are best consumed within 4 days if refrigerated to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 86mg | 4% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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