I hit a Grand Slam with this amazing Cherry Pie Bars recipe. These luscious, drool-worthy bars are filled with plump delicious cherries and almond extract for maximum flavor. Plus, the sour cream in the crust and topping layers ensures these bars are moist. All I can say, is I couldn’t stop eating them. Oh, my. Heavenly doesn’t do justice to these amazing bar-type cookies.
For those of you looking for delicious ways to use fresh cherries, you’ve gotta give these lovely Cherry Pie Bars a try. They are sure to cure any sweet tooth craving you have. If you’re a cherry lover like me, you’ll be in seventh heaven.
CHERRY PIE FILLING:
CRUST:
CHERRY PIE FILLING:
for full recipes : cantstayoutofthekitchen.com
BAWAH
For those of you looking for delicious ways to use fresh cherries, you’ve gotta give these lovely Cherry Pie Bars a try. They are sure to cure any sweet tooth craving you have. If you’re a cherry lover like me, you’ll be in seventh heaven.
INGREDIENTS
CRUST:- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 cups granulated sugar
- 1/4 tsp. sea salt
- 3 sticks unsalted butter chilled (1 1/2 cups)
CHERRY PIE FILLING:
- 3 cups pitted, halved cherries
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- dash sea salt
- 1 tsp. almond extract
INSTRUCTIONS
CRUST:- Stir sugar, salt and flour together in a large mixing bowl.
- Cut in butter with a pastry blender until coarse crumbs form.
- Measure out 1 ½ cups of ingredients for topping and set aside.
- Press remaining ingredients into the bottom of a greased 9x13” glass baking dish.
- Bake at 350° for 12-15 minutes or until lightly browned.
CHERRY PIE FILLING:
- Whisk eggs in a large mixing bowl.
- Whisk in sugar, sour cream, salt, almond extract and flour to combine
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for full recipes : cantstayoutofthekitchen.com
