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These classic cherry pie bars offer the perfect balance of buttery shortbread crust and sweet-tart cherry filling. A simplified version of traditional cherry pie, they're ideal for picnics, potlucks, or casual gatherings. The delicate almond glaze adds an elegant finishing touch that takes these portable treats from delicious to extraordinary.
These beloved bars trace back to my grandmother's kitchen, where summer meant the sweet aroma of baking cherries. Using cherries preserved from her garden, she'd make batch after batch for family gatherings. While modernized slightly, this treasured recipe maintains its comforting homemade appeal.
Key Ingredients
- Unsalted Butter: Room temperature for proper creaming and best texture
- Cherry Pie Filling: Quality matters - choose one with whole cherries
- Almond Extract: Enhances the cherry flavor
- All-Purpose Flour: Creates the perfect tender crust structure
- Eggs: Room temperature for smooth incorporation
Success with these cherry pie bars comes down to mastering a few key techniques and having patience. Follow these detailed steps for perfectly golden, cherry-filled bars.
Step-by-Step Instructions
- 1. Make the Crust:
- Begin with room temperature butter. Cream butter, sugar and salt until light and fluffy, about 5-7 minutes. Add eggs one at a time, fully incorporating each.
- 2. Handle the Dough:
- Press 3 cups of dough into prepared pan. Wrap remaining dough and chill.
- 3. Add Cherry Layer:
- Spread filling evenly, leaving small border. Drop chilled dough in dollops over cherries.
- 4. Baking:
- Bake in center rack until edges are golden. Cool on wire rack immediately.
- 5. Glaze:
- Once completely cooled, drizzle with almond glaze mixed to ribbon consistency.
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Years of baking have shown that proper butter creaming and cooling time are essential. These steps create the perfect tender crust and properly set filling.
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Storage Instructions
Store unglazed bars in airtight container at room temperature up to 5 days. Layer parchment between bars. Refrigerate in humid weather. Freeze well-wrapped bars up to 3 months. Thaw overnight in refrigerator. Glaze just before serving.
Serving Suggestions
Enjoy these versatile bars warm or room temperature with:
- Vanilla ice cream
- Fresh whipped cream
- Hot coffee or tea
- Cold milk
- Toasted almonds
Flavors develop further overnight as ingredients meld together.
Seasonal Adaptations
Modify this versatile recipe throughout the year:
- Summer: Fresh cooked cherries
- Fall: Apple filling with cinnamon
- Winter: Dark chocolate cherry
- Spring: Lemon-brightened filling
Temperature Guidelines
Ingredient temperature significantly impacts texture. Room temperature butter and eggs create tender, properly structured bars. Cool completely before cutting for clean slices.
These cherished bars bridge traditional pie making with modern convenience. Each batch evokes memories of summer baking with grandmother, proving that the best recipes are those shared with love.
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Closing Thoughts
These cherry pie bars represent the beauty of home baking - extraordinary results from simple techniques and quality ingredients. Perfect for any occasion, they create lasting memories with every bite. Share generously and savor the process of making these beloved treats.
Frequently Asked Questions
- → What's the best way to keep these cherry pie bars?
- Keep them in a sealed container. They'll be good at room temperature for about three days, or up to a week in the refrigerator.
- → Is it okay to use fresh cherries instead of the canned stuff?
- Sure! Cook about four cups of fresh, pitted cherries with some sugar and cornstarch. Make sure it gets nice and thick. But, the canned filling gives you the same great results every time.
- → I want to freeze these bars, is that alright?
- Totally! Wrap them up tight and they'll keep in the freezer for around three months. Just let them thaw in the fridge overnight when you're ready to eat them.
- → Is it okay if I skip the almond extract?
- You bet! Vanilla extract works great, too. But, you'll be missing that classic cherry and almond combo.
- → Why do some of the stuff need to be at room temperature?
- Things like butter and eggs mix way better when they're at room temperature. You'll get a smoother dough, and that means a better final product.