Sour Cherry Pie Bars
These sour cherry pie bars are the perfect blend of tart and sweet, ideal for summer gatherings and easy to share.
Equipment
- 1 9x13-inch baking dish greased
- 1 saucepan
- 1 Mixing Bowl large
Ingredients
Crust
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter softened
Filling
- 4 cups sour cherries pitted
- 1 cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to prepare for baking.
- In a large mixing bowl, mix flour and sugar. Cut in butter until the mixture forms coarse crumbs.
- Press two-thirds of the crust mixture into the bottom of a greased 9x13-inch baking dish.
Make the Filling
- In a saucepan, combine cherries, sugar, and cornstarch. Cook over medium heat until thickened.
- Remove the saucepan from heat and stir in vanilla extract. Allow the filling to cool slightly.
Assemble and Bake
- Spread the cherry filling evenly over the pressed crust. Sprinkle the remaining crust mixture on top.
- Bake in the preheated oven for 40-50 minutes, until the top is golden brown and filling is bubbly.
Serving and Storage
- Allow the bars to cool completely in the baking dish before cutting them into squares.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use cold butter for a flaky crust. Allow bars to cool before cutting.
Ingredient Substitutions: Try almond extract or a crumb topping.
How to Serve: Pair with ice cream or whipped cream.
Storage & Freshness: Keep in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the crust and filling in advance, then assemble and bake on the day of serving.
Ingredient Substitutions: Try almond extract or a crumb topping.
How to Serve: Pair with ice cream or whipped cream.
Storage & Freshness: Keep in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the crust and filling in advance, then assemble and bake on the day of serving.