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Cherry Pie Bars from Scratch Recipe

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3.8 from 3 reviews

These Cherry Pie Bars from scratch deliver a perfect balance of tart sour cherries and a crumbly oat crust, topped with a luscious almond glaze. With a tender baked base, a thickened cherry filling, and a deliciously crisp crumble topping, these bars make a delightful dessert or sweet snack that’s easy to cut into perfect squares and share.

Ingredients

Crust & Crumble

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 cup (85g) old-fashioned whole rolled oats
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 1/8 teaspoon salt
  • 10 Tablespoons (142g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (11g) old-fashioned whole rolled oats (for topping)

Filling

  • 1 and 1/2 Tablespoons (11g) cornstarch
  • 3 and 1/2 cups (525g) frozen sour cherries (do not thaw)
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon almond extract

Icing (Optional)

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars. Set aside.
  2. Make the Crust: In a medium bowl, whisk together the flour, 1 cup of oats, brown sugar, baking powder, lemon zest, and salt. Add the melted butter and vanilla extract and stir until the mixture resembles moist, crumbly sand with no dry spots. You will have just over 3 cups of mixture.
  3. Press and Bake Crust: Press about 2/3 of the mixture (approximately 2 cups) evenly into the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let slightly cool.
  4. Prepare Filling: Place cornstarch in a small bowl and set aside. In a medium saucepan over medium heat, combine frozen sour cherries, granulated sugar, and lemon juice. Cook, stirring occasionally, until cherries release their juices, about 4-6 minutes.
  5. Thicken Filling: Remove a couple spoonfuls of cherry juice and mix it with the cornstarch until dissolved. Stir this mixture back into the saucepan. Bring to a boil and cook, stirring occasionally, until filling thickens about 10 minutes. Remove from heat and stir in almond extract.
  6. Assemble Bars: Pour the warm cherry filling evenly over the baked crust. Stir the remaining 2 tablespoons of oats into the leftover crumble mixture and sprinkle this evenly over the filling. Lightly press down with the back of a spoon or spatula.
  7. Bake Bars: Bake the assembled bars for 40-50 minutes until the topping is lightly browned and a toothpick inserted comes out mostly clean with a few jammy cherry bits. This typically takes about 45 minutes.
  8. Cool Bars: Remove the bars from the oven and let cool completely in the pan on a wire rack. After about 1 hour, place the pan in the refrigerator to speed cooling if desired.
  9. Make Optional Icing: Whisk together confectioners’ sugar, milk, and almond extract in a small bowl. Thin with extra milk if needed for drizzling.
  10. Drizzle Icing: Drizzle the icing over the cooled bars evenly.
  11. Cut Bars: Use the parchment paper overhang to lift the bars out of the pan onto a cutting board. Slice into squares with a sharp knife, wiping the knife clean between cuts for neat edges.
  12. Store Bars: Store leftover cherry pie bars with or without icing at room temperature for up to 2 days or in the refrigerator for up to 1 week, covered.

Notes

  • Do not thaw the cherries before cooking to maintain texture and flavor.
  • Pressing crumb mixture evenly ensures consistent baking and structure.
  • The almond extract in filling and icing enhances the cherry flavor but can be omitted if allergic.
  • Using parchment paper with overhang helps to easily lift bars for clean cutting.
  • Allow bars to cool completely for the filling to set properly before slicing.
  • Cleaning the knife between cuts helps to achieve neat, professional-looking bars.
  • You can substitute frozen fresh cherries if sour cherries are unavailable, but adjust sugar to taste.

Find it online: https://cookedbygrace.com/cherry-pie-bars-from-scratch-recipe/