Description
Delicious Labor Day Cherry Pie Bars with a crumbly crust and sweet cherry filling, perfect for gatherings.
Ingredients
Scale
- 1 and 1/2 cups (188g) all-purpose flour, spooned & leveled
- 1 cup (85g) + 2 Tablespoons (11g) old-fashioned whole rolled oats, divided
- 1/2 cup (100g) packed light or dark brown sugar
- 11/2 teaspoon baking powder
- 11/2 teaspoon lemon zest
- 1/81/2 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, melted
- 11/2 teaspoon pure vanilla extract
- 1 and 1/2 Tablespoons (11g) cornstarch
- 3 and 1/2 cups (525g) frozen sour cherries (do not thaw)
- 1/2 cup (100g) granulated sugar
- 11/2 teaspoon fresh lemon juice
- 1/41/2 teaspoon almond extract
- 1 cup (120g) confectioners’ sugar (for optional icing)
- 2 Tablespoons (30ml) milk (for optional icing)
- 1/41/2 teaspoon almond extract (for optional icing)
Instructions
- Make the Crust: Start by mixing your melted butter, brown sugar, and all-purpose flour until a crumbly dough forms. It should feel slightly sticky and come together easily. Be careful not to overwork the dough, as this can lead to a tough crust.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This step helps the butter firm up, making it easier to roll out later.
- Prepare the Cherry Filling: In a bowl, stir together the frozen sour cherries, granulated sugar, cornstarch, and lemon juice until the cherries are well coated. Make sure the mixture looks glossy and thickened without any lumps in the cornstarch.
- Pre-bake the Crust: Spread the chilled dough into the lined baking pan and bake at 375 degrees F until it is just golden. Keep an eye on it to avoid overbaking.
- Add the Cherry Filling: Pour the cherry mixture over the pre-baked crust, spreading it out evenly.
- Create the Topping: In a bowl, mix together more all-purpose flour, oats, brown sugar, and melted butter until you achieve a crumbly topping that holds together when squeezed.
- Bake it Up: Spread the topping evenly over the cherries and bake until bubbly and golden brown. Avoid opening the oven frequently during baking.
- Cool Before Cutting: Allow the pie bars to cool completely in the pan. This will help them firm up for clean slicing.
Notes
- Storage Tips: Cover and store leftover cherry pie bars (with or without icing) at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- Expert Tips: Cool baked bars completely before cutting to prevent them from falling apart. Use parchment paper for easy removal from the pan. Wipe the knife clean between cuts for neat squares.
- Reheating Instructions: For serving leftovers, warm in the microwave for 20-30 seconds if desired.
- Serving Suggestions: Serve with whipped cream or vanilla ice cream for added richness. Enjoy with a cup of coffee or tea for an afternoon treat.
- Recipe Variations: You can substitute fresh pitted cherries or dark sweet cherries in place of frozen sour cherries, adjusting the sugar as necessary. Add a pinch of cinnamon to the crust for additional warmth.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg