Buttery Cherry Pie Bars with Sweet Pie Filling
These buttery cherry pie bars are a perfect blend of a flaky crust, sweet cherry filling, and a crumbly topping, making them ideal for any dessert occasion.
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 pastry cutter
- 1 saucepan medium
Ingredients
Crust and Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 1/4 tsp salt
Cherry Filling
- 2 cans cherry pie filling
- 1/2 tsp almond extract
Optional
- 1/2 cup slivered almonds
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, combine flour, sugar, and salt. Add the softened butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Press the majority of the crust mixture into the prepared baking dish, reserving about 1 cup for the topping.
Cherry Filling
- If using canned cherry pie filling, pour it evenly over the crust in the baking dish. If making homemade, combine cherries, sugar, and cornstarch in a saucepan and cook until thickened.
- Stir in almond extract to the cherry filling for enhanced flavor.
Assemble the Bars
- Sprinkle the reserved crust mixture over the cherry filling layer. Add slivered almonds if desired.
- Bake in the preheated oven for 40-45 minutes or until the top is lightly golden and the filling is bubbly.
Serving
- Allow the bars to cool completely before slicing into squares. Dust with powdered sugar before serving if desired.
Storage
- Keep leftover bars in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure your butter is softened for easier mixing. Let the bars cool completely for cleaner slicing. Ingredient Substitutions: Use coconut oil instead of butter for a dairy-free option. How to Serve: Serve with vanilla ice cream or whipped cream. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the crust and filling a day ahead, assemble and bake when ready to serve.