Here’s a simple and delicious way to make cherry pie bars—they have a buttery crust, sweet cherry filling, and a soft topping.
🍒 Ingredients
For the crust & topping:
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the cherry filling:
- 2 cups (about 400 g) fresh or frozen pitted cherries
- 1/2 cup (100 g) sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
🥣 Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the crust:
- Beat butter with sugar and brown sugar until creamy.
- Add eggs and vanilla, mix well.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet until combined.
- Press 2/3 of the dough into the prepared pan to form the base.
- Prepare the cherry filling:
- In a saucepan over medium heat, combine cherries, sugar, cornstarch, and lemon juice.
- Cook until slightly thickened (about 5–7 minutes), then let it cool slightly.
- Spread cherry filling evenly over the crust.
- Crumble the remaining dough over the cherries as the topping.
- Bake for 35–40 minutes or until golden brown.
- Cool completely before cutting into bars. Optional: dust with powdered sugar before serving.
These bars are perfectly sweet, slightly tart, and wonderfully buttery. They keep well in an airtight container for 3–4 days.
If you want, I can also give a shortcut version using canned cherry pie filling that’s even faster and just as tasty. Do you want me to do that?
