Go Back
cherry pie bars
Print

Cherry Pie Bars with Crumb and Vanilla Glaze

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12

Ingredients

For the shortbread crust:

  • 2/3 cup confectioners’ sugar 75 g
  • 2 cups all-purpose flour 240 g
  • 1 cup salted butter at room temperature 226 g

Cherry pie filling:

  • 4 ½ cups canned tart cherries drained (3 14.5 oz cans red tart cherries drained)
  • ½ cup sugar 100 g
  • ¼ teaspoon salt
  • ¼ cup water
  • ¼ cup cornstarch 30 g
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon almond extract
  • 1 tablespoon salted butter 15 g

Crumb Topping:

  • 1 1/2 cups all-purpose flour 180 g
  • ¼ cup white sugar 50 g
  • 1/2 cup brown sugar 100 g
  • 1/2 cup melted butter 113 g
  • ½ teaspoon almond extract

Glaze:

  • 1 ½ cups powdered sugar 200 g
  • 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract 5 g
  • 2-3 tablespoons milk 30-45 g

Instructions

  • Preheat the oven to 350F and line a 9×13 inch pan with parchment paper

Crust:

  • To make the crust, sift the confectioners’ sugar into the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. Add the butter and beat on low speed until a smooth dough forms.
  • Press the dough evenly into the pan. Note, using a piece of plastic wrap to help smooth the dough evenly. Cover the top of the crust with parchment paper and then fill the pan with baking weights. (the parchment should act as a barrier between the baking weights and the crust)
    shortbread cookie crust
  • Bake the crust until it is a deep golden brown, about 30 minutes. Bake for the first 20 minutes with the pie weights
    blind baking short bread crust
  • After 20 minutes, remove from the oven and remove the pie weights and parchment. Place the crust back into the oven for an additional 10 minutes until golden
    shortbread cookie crust

Cherry Pie Filling:

  • While the crust is baking make the cherry pie filling
  • Add the cherries, sugar and salt to a medium saucepan on medium heat and warm until just bubbling
    cherry pie filling
  • Make a cornstarch slurry with the lemon juice, water, and cornstarch by mixing them all together in a small bowl. Once the mixture is combined, add it to the saucepan with the warmed cherries and mix
  • Cook for ~2 more minutes until just bubbly and thick
    cherry pie filling
  • Remove from the heat and add the lemon zest, almond extract, and butter
  • (Note: these instructions are for drained, canned cherries. The cook times will need to be adjusted if using fresh or frozen cherries)

Crumb:

  • Add the flour, sugar, and brown sugar to a bowl. Stir with a fork to combine
  • Pour in the melted butter and almond extract. Mix together with a fork until large crumbs form. Set aside
    crumble

Assembly:

  • On top of the cooked shortbread, add the cherry pie filling. Using a spatula spread them into an even, slightly compact layer
    cherry pie bars
  • On top of the cherry layer, evenly sprinkle the crumble across the top
    cherry pie bars
  • Bake at 350 for 30-35 minutes until the crumbs are golden on top

Glaze:

  • In a medium bowl, add powdered sugar and vanilla. Gradually whisk in milk until is is thick but drizzle-able (start with 2 tablespoons and add additional if needed)
  • When the bars are cooled, drizzle the glaze over top with a spoon or piping bag (a ziploc with the corner snipped off will also work)
    cherry pie bars