If you’ve followed this blog for any length of time, you’ve probably recognized that a lot of what I do is buy a bunch of fruit, and then figure out something tasty to make out of it. In this case, I bought a bunch of tart cherries. So, what did I come up with?
Tart cherries, also known as sour cherries or pie cherries, aren’t necessarily used as much as sweet cherries, because they have a potent and unique flavor. Some people don’t like them, which is why a lot of recipes using them mix in a lot of sugar to make a pie filling. This one is no different, to be honest, but I know there are a bunch of other things you can use these cherries for that I’m looking forward to doing in the future.
Today’s recipe comes in three parts.
- The pie filling. This is a fairly straightforward, with tart cherries, sugar, and some cornstarch to thicken it up.
- The crust. This is where these pie bars shine. It’s basically just a shortbread, but with oats and some flavors added to give it a bit more texture and flavor. The same mixture makes both the bottom crust and the crumble topping, showing you how versatile it is.
- The icing. This is technically optional, and can be customized if you want. It’s a very simple icing, with a bit of almond extract for flavor, because almond goes really well with cherry. You could also make a lemon icing, or just use plain sugar.
The cherry bars this recipe makes are super tasty, and they last at least a couple of weeks in the fridge. In fact, they almost taste better after a day or two, to let the cherry solidify a bit more and soak into the crust. They are quite soft, though, so rather than trying to pick up and eat them, you might at least want a plate. Otherwise you’ll be dealing with some crumbs.
Cherry Pie Bars
Equipment
- Sauce Pan
- 8×8" or 9×9" Baking Dish
- Mixing Bowls
- Whisk
- Rubber Spatula
Ingredients
Cherry Pie Filling
- 4 Cups Tart Cherries Pitted
- ⅔ Cup Sugar
- 3 Tbsp Cornstarch
Modified Shortbread Crust
- 1½ Cups Flour
- 1 Cup Old-Fashioned Oats Plus a bit extra
- ½ Cup Brown Sugar
- 1 Tsp Baking Powder
- 1 Tsp Lemon Extract Or zest, if extract isn't available.
- 1 Tsp Vanilla Extract
- 10 Tbsp Unsalted Butter 1 stick and 2 tbsp.
Almond Icing
- 1 Cup Powdered Sugar
- 2-3 Tbsp Milk Adjust for desired thickness of icing.
- ¼ Tsp Almond Extract
Instructions
Make the Cherry Pie Filling
- In a mixing bowl, whisk together the cornstarch and sugar until there are no lumps. Set it aside for now.
- In a saucepan over medium heat, add the cherries and cook until they release some of their juices, about ten minutes.
- Stir the cornstarch-sugar mixture and simmer for a couple of minutes to thicken.
- Remove from heat and set aside to cool while you do the rest.
Make the Shortbread Crust and Topping
- Preheat your oven to 350℉. Line a 9×9" baking dish with parchment paper, leaving some to overhang the sides so you can easily remove the bars later.
- In a mixing bowl, whisk together the flour, one cup of oats, brown sugar, and baking powder. Then, add int he melted butter and extracts. Mix it all together until all of the flour has been absorbed and the mixture has a consistency similar to wet sand.
- Add about two cups of the crust mix to your baking sheet (you'll have some left over). Spread it evenly and flatten it down with something like your spatula or the bottom of a glass, or just your hands.
- Bake this bottom crust for about ten minutes. Remove from the oven and let it cool a bit, keeping the oven on for the next step.
- While the crust is warm but not hot, spread the cherry pie mixture evenly over the top.
- Add about 2 tbsp of oats to your remaining crust mixture in your bowl, and then sprinkle this over the top of your cherry pie filling.
- Return to the oven and bake for 45 more minutes. The top should be lightly browned and the pie filling should be bubbling a bit around the edges.
- Remove from the oven when done, and let cool on a wire rack for at least an hour. After that, you can move it to the fridge to cool faster if you prefer.
Make the Icing
- Mix the sugar, milk, and extract together, starting with just 2 tbsp of milk. Add more milk if you want a slightly thinner icing, or more sugar if you want it thicker.
- Drizzle or pipe the icing over the bars once they're cool (otherwise it will melt off.) Cut and serve!