![]() Press or roll the dough out into an even layer.ĭump the cans of cherry pie filling on top of the bottom crust and spread it in an even layer. Scoop 2/3 of the dough into the lined pan. Beat until the mixture is just combined and turn off the mixer. Scrape the bowl again, then turn the mixer on low and add in the all-purpose flour and almond flour. Then scrape the bowl with a rubber spatula, turn the mixer on low, and beat in the eggs, vanilla extract, salt, and cinnamon. Cream the softened butter and sugar together on high speed until light and fluffy, 3 to 5 minutes. Line the pan with parchment paper and set aside. Set out a 9 x 13-inch baking dish, or a 10 x 15-inch jelly roll pan. Cherry pie filling – use low or no sugar, if you likeįirst, make the pie crust dough.All-purpose flour and almond flour – a key combination for a dough that is flaky yet crisp.Cinnamon – the secret ingredient for a sweet, smoky dessert.Salt – a pinch to balance the sweet flavors.Vanilla extract – classic ingredient for the best baked goods.Granulated sugar – or your preferred sugar alternative.So you still get that authentic “pie” layering and textural goodness happening! Ingredients You Need These fruit dessert bars are a simple homemade treat you can make any time of year, with canned cherry pie filling, or with homemade cherry pie filling made in cherry season! The filling is baked on top of a quick and easy pie crust, and is also topped with tasty little bits of the dough. It’s also great to feed a crowd… While a traditional pie has 6-8 servings, here you get more like 12-24 pieces. However, this easy Cherry Pie Bars recipe offers little handheld cherry pies you can make in a hurry. Top with a sugar glaze for a truly scrumptious treat! Why We Love This Bar RecipeĬherry pie is a fabulous treat we love it in its traditional form. Store covered at room temperature for 3-5 days.Cherry Pie Bars Recipe – These sweet and gooey dessert bars are easy to make with a simple homemade crust and canned pie filling. Cover edges of crust with foil if needed. Bake at 350˚F for 40-45 minutes until streusel topping is lightly brown and filling bubbles near the edges. ![]() Spread the prepared cherry pie filling into the crust, and sprinkle crumb topping evenly.( See this post for a step-by-step pie crust tutorial.) Cut off or tuck excess crust underneath and crimp the edges. Unfold crust and use hands to fit the crust to the shape of the pan. Lift crust and place it in a standard 9-inch pie dish. ![]() Roll dough into a large circle 1/4-inch thin. Sprinkle work surface with flour and roll pie crust from the center outwards, rotating pie crust and adding more flour as needed to keep from sticking to the counter.
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