Cherry Pie Bars

Instructions

1. Prepare the Crust Dough: In a large bowl, whisk together the flour, ¾ cup granulated sugar, baking powder, and ½ teaspoon salt. Add the very cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. In a small bowl, whisk together the lightly beaten egg and vanilla extract. Add this wet mixture to the flour and butter mixture. Mix with a fork or your hands until a shaggy dough forms. Be careful not to overmix.
3. Divide the dough into two portions, one slightly larger than the other (about 2/3 for the bottom crust and 1/3 for the top lattice/crumble). Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
4. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
5. Prepare the Bottom Crust: On a lightly floured surface, roll out the larger dough disc into a rectangle roughly 10×14 inches. Carefully transfer the dough to the prepared 9×13-inch baking pan, pressing it evenly into the bottom and slightly up the sides. If the dough tears, simply press it back together. Prick the bottom crust all over with a fork (docking) to prevent bubbling.
6. Bake the bottom crust for 15-18 minutes, or until it’s lightly golden around the edges. This step helps prevent a soggy bottom. Remove from the oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 350°F (175°C).
7. Prepare the Cherry Filling: In a large bowl, combine the pitted cherries, ¾ cup granulated sugar, cornstarch, lemon juice, almond extract (if using), and a pinch of salt. Stir gently to combine, ensuring the cornstarch is evenly distributed.
8. Assemble the Bars: Pour the cherry filling evenly over the partially baked bottom crust.
9. Prepare the Top Crust (Lattice or Crumble):
10. For a Lattice Top: On a lightly floured surface, roll out the smaller dough disc into a rectangle about 9×13 inches. Using a pastry wheel or knife, cut the dough into 1-inch wide strips. Arrange these strips in a lattice pattern over the cherry filling. Trim any excess dough from the edges.
11. For a Crumble Top (Alternative): If you prefer a crumble, simply break the smaller dough disc into small pieces and sprinkle them evenly over the cherry filling. You can also mix in 2 tablespoons of rolled oats and 1 tablespoon of brown sugar into this dough portion for a more traditional crumble texture.
12. Apply Egg Wash and Sugar: In a small bowl, whisk together the beaten egg and water/milk for the egg wash. Gently brush the egg wash over the top crust (lattice strips or crumble). If desired, sprinkle the turbinado sugar over the egg-washed crust for a sparkling finish and extra crunch.
13. Bake the Cherry Pie Bars: Bake at 350°F (175°C) for 45-60 minutes, or until the filling is bubbly and the crust is deeply golden brown. If the top crust starts to brown too quickly, you can loosely tent the pan with aluminum foil.
14. Cool Completely: Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This is a crucial step! Allow the bars to cool for at least 3-4 hours, or even better, overnight. The filling needs this time to set properly; otherwise, the bars will be messy when sliced.
15. Slice and Serve: Once fully cooled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and slice into desired bar sizes (typically 12-16 bars). Serve and enjoy!

Cooking Tips and Variations

Tips for Success:

• Use Cold Butter for the Crust: This is key for a tender, flaky crust. The cold butter creates pockets of steam during baking, resulting in that desirable texture. If your kitchen is warm, you can even pop the butter cubes into the freezer for 10-15 minutes before mixing.
• Don’t Overmix the Dough: Overmixing develops gluten, which can lead to a tough crust. Mix just until the ingredients are combined and a shaggy dough forms.
• Chill the Dough: Chilling allows the gluten to relax, making the dough easier to roll out, and prevents the butter from melting too quickly in the oven, preserving flakiness.
• Blind Bake the Bottom Crust: This step is critical for preventing a soggy bottom, especially with juicy fruit fillings. It ensures the crust is partially cooked and forms a barrier against the moisture from the cherries.
• Don’t Skimp on Cooling Time: This might be the hardest part, but it’s the most important for clean, neatly sliced bars. The filling needs to set completely, otherwise, it will ooze out when cut.
• Cherry Pitting Made Easy: If using fresh cherries, a cherry pitter is a lifesaver. If you don’t have one, a chopstick or a piping tip can work in a pinch.
• Adjust Sugar in Filling: The amount of sugar needed in the filling will depend on the sweetness of your cherries. Taste a cherry and adjust accordingly.

Variations:

• Streusel Topping: Instead of a lattice, create a streusel topping for the top layer. Combine ½ cup flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, ½ teaspoon cinnamon, and ¼ cup (½ stick) cold butter cut into small pieces. Rub together with your fingertips until crumbly, then sprinkle over the filling before baking.
• Almond Flour Crust: For a slightly different texture and flavor, substitute ¼ cup of the all-purpose flour in the crust with almond flour.
• Other Fruit Fillings: This recipe is incredibly adaptable! Swap cherries for blueberries, raspberries, peaches, or a mix of berries. Adjust sugar and cornstarch as needed based on the fruit’s juiciness and sweetness.
• Citrus Zest: Add 1 teaspoon of orange or lemon zest to the cherry filling for an extra bright, aromatic note.
• Spice It Up: A pinch of cinnamon or nutmeg can be added to the cherry filling for a warmer flavor profile.
• Glaze Finish: Once the bars are completely cooled, drizzle a simple glaze over the top for extra sweetness and visual appeal. Whisk together 1 cup powdered sugar with 2-3 tablespoons milk or lemon juice until smooth.

Storage and Reheating

Storage:

• Countertop: Cherry Pie Bars can be stored in an airtight container at room temperature for up to 2-3 days. Make sure they are completely cooled before storing to prevent condensation, which can make the crust soggy.
• Refrigerator: For longer storage, or if your kitchen is warm, store the bars in an airtight container in the refrigerator for up to 5-7 days.
• Freezer: These bars freeze beautifully! Once completely cooled, slice them and arrange in a single layer on a baking sheet. Freeze until solid (about 2-3 hours), then transfer the frozen bars to an airtight freezer-safe container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw individual bars at room temperature or in the refrigerator overnight.

Reheating:

• From Room Temperature: Cherry Pie Bars are often delicious served at room temperature. If you prefer them warm, you can heat individual bars in the microwave for 15-30 seconds, or in a preheated oven at 300°F (150°C) for 5-10 minutes until warmed through.
• From Refrigerator: Reheat refrigerated bars in a preheated oven at 300°F (150°C) for 10-15 minutes, or until warmed. Microwaving is also an option, but the crust may lose some crispness.
• From Freezer: Thaw frozen bars in the refrigerator overnight or at room temperature for a few hours. Once thawed, you can warm them in the oven as described above if desired. Do not reheat directly from frozen in the microwave, as this can make them rubbery.

Frequently Asked Questions

Can I use canned cherry pie filling for this recipe?

While you technically could, this recipe is specifically designed to highlight the fresh, vibrant flavor of homemade cherry filling. Canned pie filling often contains added sugars and thickeners that might alter the texture and sweetness profile significantly. If you opt for canned, you would likely need to adjust the sugar and cornstarch amounts in the filling, and you might lose some of the fresh cherry taste that makes these bars so special. For the best results, stick with fresh or frozen pitted cherries.

My crust turned out tough. What did I do wrong?

A tough crust is usually a sign of overworking the dough. When you overmix, you develop the gluten in the flour too much, leading to a chewy, rather than tender, crust. Ensure your butter is very cold and work quickly when incorporating it into the flour. Mix just until the dough comes together and is shaggy, then stop. Chilling the dough sufficiently also helps relax the gluten, making it more tender after baking.

How can I prevent the cherry filling from being too watery?

Several factors contribute to a watery filling. First, ensure you’re using the correct amount of cornstarch as specified in the recipe. If using very juicy fresh cherries or frozen cherries that haven’t been drained well after thawing, you might need to add an extra teaspoon or two of cornstarch. Also, it’s absolutely crucial to let the bars cool completely. The filling continues to thicken and set as it cools, so cutting into warm bars will always result in a messier, runnier filling.

Can I make these bars ahead of time for an event?

Absolutely! Cherry Pie Bars are an excellent make-ahead dessert. You can bake them completely 1-2 days in advance and store them at room temperature in an airtight container. If you want to get a head start even earlier, you can prepare the dough discs and store them in the refrigerator for up to 2 days, or freeze them for up to a month. Just be sure to thaw the dough in the refrigerator before rolling out. The filling can also be prepared a day in advance and stored in the refrigerator, though it’s best to combine it with the cornstarch just before assembling to prevent it from thickening too much prematurely.