Cherry Pie Bars
I hit a Grand Slam with this amazing Cherry Pie Bars recipe. These luscious, drool-worthy bars are filled with plump delicious cherries and almond extract for maximum flavor. Plus, the sour cream in the crust and topping layers ensures these bars are moist. All I can say, is I couldn’t stop eating them. Oh, my. Heavenly doesn’t do justice to these amazing bar-type cookies.
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Back in June, I received a 20 pound box of fresh cherries from the Northwest Cherry Growers in Washington State. Twenty pounds is a LOT of cherries. 🙂 While no money exchanged hands, they did give me the cherries free of charge. I began scouring recipes to see what I could make with all those cherries. I came up with some doozies.
I made ten different desserts with the cherries. Those desserts included Cherry Crumb Coffee Cake, Cherry Cream Cheese Pound Cake, (a favorite with all my neighbors), Southern Cherry Cobbler, Cherry Melt-In-Your-Mouth Cookies, Cherry Almond Ooey Gooey Blondies, Cherry White Chocolate Chip Blondies, Cherry Cobbler Cookies, Cherry Cobbler Bars and Cherry Crumb Bars. Cherry Pie Bars was right at the top for taste and texture. I based the recipe off my Peach Pie Bars recipe with a few changes along the way. Yes, yes, yes!
For those of you looking for delicious ways to use fresh cherries, you’ve gotta give these lovely Cherry Pie Bars a try. They are sure to cure any sweet tooth craving you have. If you’re a cherry lover like me, you’ll be in seventh heaven.
Cherry Pie Bars are an ultra delicious dessert in the summer when fresh cherries are in season.
We loved the taste and texture of these delicious bar-type cookies.
Cherry Pie Bars are like eating Cherry Pie but so much easier!
Here’s what I did.
I used these ingredients for the crust & topping layers.
Combine UNBLEACHED all purpose flour (bleached flour toughens baked goods), sugar and salt. Cut in butter with a pastry blender.
Cut in butter until coarse crumbs form. Measure out 1 1/2 cups for topping and set aside.
Press remaining crumb mixture into a greased 9×13″ glass baking dish. Bake at 350 for 12-15 minutes. Meanwhile, make cherry filling.
I used these ingredients for the cherry layer.
Whisk eggs until thoroughly mixed.
Add flour, sugar, sour cream, salt and almond extract.
Stir well to combine.
Add cherries. (The cherries need to be patted dry to remove excess moisture).
Stir very gently to combine.
Once crust layer has cooked, remove from oven. Pour cherry filling over top of crust layer.
Sprinkle remaining crumb mixture over top of cherry layer.
Bake at 350 for 55-65 minutes or until set.
Cool completely about one hour before cutting into bars.
Cherry Pie Bars make a terrific summer dessert.
Every bite is absolutely mouthwatering.
Here’s the recipe.
CHERRY PIE BARS
(My own concoction)
Cherry Pie Bars
Equipment
- 1 9x13" glass baking dish
- 2 large mixing bowls
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 spatula
- 1 cherry pitter or sharp knife to pit cherries
- 1 pastry blender
- 1 whisk
Ingredients
CRUST:
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 cups granulated sugar
- 1/4 tsp. sea salt
- 3 sticks unsalted butter chilled (1 1/2 cups)
CHERRY PIE FILLING:
- 3 cups cherries pitted, halved
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 dash sea salt
- 1 tsp. almond extract
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
Instructions
CRUST:
- Stir granulated sugar, salt and flour together in a large mixing bowl.
- Cut in butter with a pastry blender until coarse crumbs form.
- Measure out 1 ½ cups of ingredients for topping and set aside.
- Press remaining ingredients into the bottom of a greased 9x13” glass baking dish.
- Bake at 350° for 12-15 minutes or until lightly browned.
CHERRY PIE FILLING:
- Whisk eggs in a large mixing bowl.
- Whisk in granulated sugar, sour cream, salt, almond extract and flour to combine.
- Gently fold in cherries until combined.
- Pour cherry mixture over hot crust.
- Sprinkle with remaining 1 ½ cups crumb mixture.
- Bake an additional 55-65 minutes or until set.
- Cool at least one hour before cutting into bars.
Notes
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
Nutrition
If you enjoy cherries, you’ll love this dessert.
Cherry Pie Bars make a wonderful treat for office or tailgating parties.
It’s time to dig in.
You may also enjoy these delicious recipes!
Cherry Almond Ooey Gooey Blondies
Cherry White Chocolate Chip Blondies
Cherry Pie Bars
Equipment
- 1 9×13" glass baking dish
- 2 large mixing bowls
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 spatula
- 1 cherry pitter or sharp knife to pit cherries
- 1 pastry blender
- 1 whisk
Ingredients
CRUST:
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 cups granulated sugar
- 1/4 tsp. sea salt
- 3 sticks unsalted butter chilled (1 1/2 cups)
CHERRY PIE FILLING:
- 3 cups cherries pitted, halved
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 dash sea salt
- 1 tsp. almond extract
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
Instructions
CRUST:
- Stir granulated sugar, salt and flour together in a large mixing bowl.
- Cut in butter with a pastry blender until coarse crumbs form.
- Measure out 1 ½ cups of ingredients for topping and set aside.
- Press remaining ingredients into the bottom of a greased 9×13” glass baking dish.
- Bake at 350° for 12-15 minutes or until lightly browned.
CHERRY PIE FILLING:
- Whisk eggs in a large mixing bowl.
- Whisk in granulated sugar, sour cream, salt, almond extract and flour to combine.
- Gently fold in cherries until combined.
- Pour cherry mixture over hot crust.
- Sprinkle with remaining 1 ½ cups crumb mixture.
- Bake an additional 55-65 minutes or until set.
- Cool at least one hour before cutting into bars.