Easy Cherry Pie Bars
Recipe for Cherry Pie Bars – With a straightforward handmade
crust and canned pie filling, these sweet and gooey dessert bars are simple to
create. For a truly delectable treat, drizzle some sugar over the top!
Why We Enjoy This Cocktail Recipe
We adore cherry pie in its classic form since it is such a
wonderful treat. However, this simple Cherry Pie Bars recipe provides quick,
portable cherry pies. Additionally, feeding a crowd is fantastic. A regular pie
comprises 6–8 servings, however this one has more like 12–24.
With canned cherry pie filling or freshly prepared cherry
pie filling during cherry season, you can easily make these fruit dessert bars
at any time of the year. A quick and simple pie crust is cooked on top of the
filling, and delectable small pieces of the crust are sprinkled on top.
Therefore, the layers and textural goodness of an actual “pie” still
exist.
Ingredients Required
Butter that has been softened and unsalted.
Sugar in
granules, or your chosen sugar substitute.
“Room temperature is best for eggs.“
A traditional
component of the best baked items is vanilla extract.
“A pinch of salt to counter the sweetness.”
The key
component of a sweet, smokey dish is cinnamon.
Almond flour and all-purpose
flour are essential ingredients for a crisp and flaky dough.
Cherry pie filling
can be made with little or no sugar, as desired.
In order to prepare the glaze,
use powdered sugar.
either milk or half-and-half.
Making Cherry Pie Bars
Make the pie crust dough first. the oven to 350 degrees
Fahrenheit. A 10 x 15-inch jelly roll pan or a 9 x 13-inch baking dish should
be set out. Put parchment paper on the pan and set it aside.
Get a stand mixer ready. Softened butter and sugar are
combined on high speed for 3 to 5 minutes, or until light and fluffy. After
using a rubber spatula to scrape the bowl, add the eggs, vanilla extract, salt,
and cinnamon while running the mixer on low.
Re-scrape the bowl, then add the all-purpose flour and
almond flour while the mixer is on low. Just blend the ingredients while
beating, then stop the mixer.
Scoop two-thirds of the dough into the prepared pan. The dough
should be pressed or rolled into an even layer.
Spread an even layer of the cherry pie filling from the cans
over the bottom crust.
Once the cherries are mostly covered, pinch off pieces of
the leftover dough and scatter them over the top.
In the preheated oven, put the pan. For a 9 x 13-inch baking dish, bake the cherry pie bars for 45 to 50 minutes on the lowest rack; for a jelly roll pan, bake them for 35 to 45 minutes.
Remove the pan from the oven after the top is golden and let
the cherry bars cool fully.
Cut the cherry pie bars into 12 big squares, or up to 24
smaller pieces, after the glaze has dried.
Refrigerate with a cover until ready to serve.
Various Cherry Bars Recipes
- For thick, strong cherry bars, we baked this recipe in a 9 x 13-inch baking dish. However, using a 10 x 15-inch jelly roll pan and baking it for 35 to 40 minutes will yield the exact same results.
- In a hurry? For the crust and topping, you can use prepackaged pie dough from the grocery.
- For a recipe for gluten-free pie bars, swap out the all-purpose flour with your chosen GF baking flour.
- Replace the usual butter in this dessert with your preferred vegan unsalted butter to make it dairy-free. Then substitute almond or cashew milk for the regular milk.
- Use another canned fruit pie filling to make these dessert bars. Peach, blueberry, strawberry, raspberry, or apple pie filling in a can all work as well. Anything you please!
- Not a fan of almond flour? Instead, substitute finely ground pecans, walnuts, or cashews.
Questions and Answers
Is the cherry pie filling edible?
It is, indeed! During the canning process, the filling has
been cooked and properly sealed.
What flavour does cherry pie filling have?
The filling is intensely sweet with a hint of sharpness and
tartness. Like the taste of the ripest cherry mixed with a lot of sugar… in
the best manner conceivable. There is a balance of plump, delicate fruits in a
smooth, gooey cherry gel because the pitted cherries are entire.
What foods complement cherry pie bars?
A traditional combo of homemade vanilla ice cream and fruit
pie is impossible to fail.
When do leftovers go bad?
The bars can be kept in the fridge for up to 7 days after
they have cooled down and are placed in an airtight container.
Can cherry pie bars be frozen?
You can freeze them, yes. They’re goopy, though! When
freezing individual bars, I advise stacking them with a thin piece of paper in
between them. Put every component in a zip-top plastic bag and freeze for up to
three months.
Alternately, you may leave them whole in the pan and then
wrap them in layers of aluminium foil and plastic wrap. I advise using a
disposable metal pan for this that can be used in both the freezer and the
oven.
Cherry Pie Bars Recipe
TIME SPENT ON PREP: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour, 5 minutes, and 10 seconds.
With a straightforward handmade crust and canned pie
filling, these delicious and gooey cherry pie dessert bars are simple to make.
For a truly delectable treat, drizzle some sugar over the top!
Ingredients:
- “1 12 cups granulated sugar,
- 2 sticks
softened unsalted butter. - “two sizable eggs.
- 1 teaspoon of vanilla extract.
- 2
12 cups all-purpose flour, - 1 teaspoon salt,
- and 1/2 teaspoon ground
cinnamon. - “2 – 21 ounce cans of cherry pie filling.
- 12 cup almond
flour. - powdered sugar, 1 cup.
- 2 tablespoons of half and half or milk.
Instructions
Step 1. Set the oven’s temperature to 350°F. Prepare a 10 x 15
jelly roll pan or a 9 x 13 baking dish. Put parchment paper on the pan and set it
aside.
Step 2. Place a stand mixer out. Softened butter and sugar are
combined on high speed for 3 to 5 minutes, or until light and fluffy. After
using a rubber spatula to scrape the bowl, add the eggs, vanilla extract, salt,
and cinnamon while running the mixer on low.
Step 3. Scrape the bowl one more, then add the all-purpose flour
and almond flour while the mixer is on low. Mixer should be stopped after
beating just till mixed.
Step 4. Transfer two-thirds of the dough to the prepared pan. The
dough should be pressed or rolled into an even layer. Spread a uniform layer of
cherry pie filling on top of the bottom crust. Once the cherries are mostly
covered, pinch off pieces of the leftover dough and place them on top of the
cherry surface.
Step 5. In a 9 x 13-inch baking dish, bake the cherry pie bars for 45 to 50 minutes on the lowest rack; if using a jelly roll pan, bake them for 35 to 45 minutes. Remove the pan from the oven after the top is golden and let the cherry bars cool fully.
Step 6. Combine the milk and powdered sugar in a small bowl.
Place the entire pan in the refrigerator to chill and set the glaze after
drizzling it over the top of the cherry pie bars.
Step 7. After the glaze has dried, slice the cherry pie bars into
up to 24 smaller pieces, or 12 larger squares.
Step 8. Keep covered and chilled until ready to serve.
Note;
Retain the cooled bars in the fridge for up to 7 days by
placing them in a container that is tightly closed.
When freezing individual bars, I advise stacking them with a
thin piece of paper in between them. Put every component in a zip-top plastic
bag and freeze for up to three months.
Alternately, you could leave them whole in the pan and then
wrap them in a double layer of aluminium foil and plastic wrap. I advise using
a disposable metal pan for this that can be used in both the freezer and the
oven.
