Cherry Pie Bars (From Scratch): A Delectable Delight for Any Occasion
Cherry Pie Bars are an exquisite alternative to traditional cherry pie, offering the same delicious flavors without the hassle of creating a homemade pie crust. These bars feature a buttery crust and crumble topping, made from the same mixture, and a luscious cherry filling that can be prepared with either frozen or fresh sour cherries. An optional drizzle of almond icing enhances the flavor, making these bars a delightful treat for any occasion.
Ingredients Breakdown
Crust and Topping:
- Flour and Rolled Oats: The base of the crust and topping consists of all-purpose flour and old-fashioned whole rolled oats. These provide a sturdy yet crumbly texture.
- Brown Sugar: Adds sweetness and a hint of molasses flavor, contributing to the rich taste of the crust.
- Baking Powder and Lemon Zest: Baking powder helps the crust rise slightly, while lemon zest adds a refreshing citrus note.
- Salt: Enhances the flavors of the other ingredients.
- Butter and Vanilla Extract: Melted unsalted butter binds the dry ingredients together, while vanilla extract adds a subtle sweetness and aroma.
Cherry Filling:
- Cornstarch: Thickens the cherry filling, ensuring it sets properly.
- Sour Cherries: Frozen sour cherries are ideal as they retain their shape and tartness, balancing the sweetness of the crust and topping.
- Granulated Sugar: Sweetens the cherries, making the filling pleasantly sweet.
- Lemon Juice and Almond Extract: Lemon juice adds brightness, while almond extract enhances the cherry flavor.
Almond Icing (Optional):
- Confectioners’ Sugar and Milk: The base of the icing, which adds sweetness and a creamy texture.
- Almond Extract: Adds a lovely almond flavor that complements the cherry filling.
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
- Prepare the Crust and Topping: In a medium bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1 cup of rolled oats, 1/2 cup of packed brown sugar, 1 teaspoon of baking powder, 1 teaspoon of lemon zest, and 1/8 teaspoon of salt. Add 10 tablespoons of melted butter and 1 teaspoon of vanilla extract. Stir until the mixture resembles moist, crumbly sand with no dry spots. This mixture will serve as both the crust and the crumble topping.
- Form the Crust: Press about 2/3 of the mixture (approximately 2 cups) into the prepared baking pan. Use your hands, a large spoon, a spatula, or the bottom of a measuring cup to firmly press it into an even layer. Bake for 10 minutes, then remove from the oven and allow it to cool slightly.
- Make the Cherry Filling: In a small bowl, mix 1 and 1/2 tablespoons of cornstarch with a couple of spoonfuls of cherry juice to dissolve the cornstarch. In a medium saucepan over medium heat, combine 3 and 1/2 cups of frozen sour cherries, 1/2 cup of granulated sugar, and 1 teaspoon of lemon juice. Cook, stirring occasionally, until the cherries release their juices, about 4 to 6 minutes. Stir in the cornstarch mixture, bring to a boil, and cook until thickened, about 10 minutes. Remove from heat and stir in 1/4 teaspoon of almond extract.
- Assemble the Bars: Pour and spread the cherry filling over the slightly cooled crust. Stir the remaining 2 tablespoons of rolled oats into the leftover crumble mixture, then sprinkle it evenly over the filling. Lightly press the crumble topping down with the back of a large spoon or a flat spatula.
- Bake: Bake the bars for 40 to 50 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out mostly clean with a few cherry specks. This should take around 45 minutes.
- Cool Completely: Allow the bars to cool completely in the pan on a wire rack. After about an hour, you can place the pan in the refrigerator to speed up the cooling process.
- Prepare the Almond Icing (Optional): Whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk, and 1/4 teaspoon of almond extract until smooth. If the icing is too thick, add more milk to reach your desired consistency. Drizzle the icing over the cooled bars.
- Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Slice into squares with a sharp knife, wiping the knife clean between cuts for neat edges. Serve and enjoy!
Storage and Make-Ahead Tips
These Cherry Pie Bars can be stored at room temperature for up to 2 days or refrigerated for up to 1 week. For longer storage, freeze the cooled bars for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Tips and Variations
- Using Fresh Cherries: If you prefer to use fresh cherries, pit and halve them before using. You might need to adjust the sugar and lemon juice slightly to taste.
- Alternative Toppings: Try adding chopped nuts like almonds or pecans to the crumble topping for added crunch.
- Flavor Variations: Experiment with adding different extracts or spices to the filling or crust. For example, a hint of cinnamon or a splash of vanilla extract can add a unique twist.