No need to heat the mixture beforehand – the cherries will release juices while they bake. Cherries are my favorite fruit and I can’t resist baking with them whenever I can!Ĭombine halved pitted cherries, cornstarch, lemon juice, and sugar and scoop into the prepared crust. While most cherry pie bar recipes use canned cherry pie filling, this one uses fresh (or frozen) whole cherries. I’m so glad when you guys choose my favorite option, too!) We stocked up on end of summer cherries and I asked Instagram to choose between four different cherry desserts. We’ve done pie bars using several other fruits before ( lemon pie bars, chocolate chip pumpkin pie bars, peach pie bars, blackberry pie bars) and today, we’re making my favorite pie version: cherry pie bars! So how can we keep all the best parts of a pie but reduce the time it takes to prepare and bake, make it easy to transport, and super easy to share with friends? How little self-restraint I have when it comes to eating pie. How challenging it can be to transport a pie (ever tried to put a whole pie in your backpack to bring it to work?). What I don’t always love? How long pies take to bake. (And of course, I especially love eating the pie.) I love hearing the gentle thump-thump-thump sound of bubbling pie filling, indicating that the pie is done baking. I love rolling out a pie crust from scratch and filling it with fresh summer fruit. Store covered at room temperature for 3-5 days.If you’ve been a long-time reader of Bunsen Burner Bakery, you know fruit desserts - specifically pies - are my all-time favorite dessert. Cover edges of crust with foil if needed. Bake at 350˚F for 40-45 minutes until streusel topping is lightly brown and filling bubbles near the edges.Spread the prepared cherry pie filling into the crust, and sprinkle crumb topping evenly.( See this post for a step-by-step pie crust tutorial.) Cut off or tuck excess crust underneath and crimp the edges. Unfold crust and use hands to fit the crust to the shape of the pan. Lift crust and place it in a standard 9-inch pie dish. Roll dough into a large circle 1/4-inch thin. Sprinkle work surface with flour and roll pie crust from the center outwards, rotating pie crust and adding more flour as needed to keep from sticking to the counter. To Assemble: Remove pie crust from refrigerator.Preheat oven to 350 degrees Fahrenheit.Use a pastry blender, fork, and/or fingers to combine until crumbs start to clump together. Crumb Topping: Combine ingredients in a large bowl.Remove from heat and stir in the almond extract.
Cook on low heat until the mixture thickens and comes to a boil, stirring constantly. Add thawed cherries, all the juices from the cherries, and butter to the pan. Cherry Filling: In a large saucepan, whisk together the sugar and cornstarch.Wrap in plastic wrap and place in the refrigerator to keep cold. Empty dough onto clean surface and use hands to shape dough into a flat disc. Stir until dough starts to come together, adding more ice-cold water by the Tablespoon if needed. *Whisk egg and add half of it to the dough. Cut in the shortening with a pastry blender or fork until small crumbs form. Pie Crust : Stir flour and salt together in a large bowl.
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