Cherry Pie Bars with Crumb and Vanilla Glaze

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Cherry Pie Bars with Crumb and Vanilla Glaze

Course Dessert
Prep Time 45 minutes
Servings 12

Ingredients

**Shortbread Crust:**

  • – 2/3 cup powdered sugar
  • – 2 cups all-purpose flour
  • – 1 cup salted butter room temperature

**Cherry Pie Filling:**

  • – 4 ½ cups canned tart cherries drained (about 3 cans)
  • – ½ cup sugar
  • – ¼ teaspoon salt
  • – ¼ cup water
  • – ¼ cup cornstarch
  • – 2 tablespoons lemon juice
  • – 1 teaspoon lemon zest
  • – ¼ teaspoon almond extract
  • – 1 tablespoon salted butter

**Crumb Topping:**

  • – 1 ½ cups all-purpose flour
  • – ¼ cup white sugar
  • – ½ cup brown sugar
  • – ½ cup melted butter
  • – ½ teaspoon almond extract

**Glaze:**

  • – 1 ½ cups powdered sugar
  • – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
  • – 2-3 tablespoons milk

Instructions

**Preheat Oven:** Preheat to 350°F and line a 9×13 inch pan with parchment paper.

    **Shortbread Crust:**

    • – Sift powdered sugar into a mixing bowl. Stir in flour.
    • – Add butter and beat on low speed until a smooth dough forms.
    • – Press the dough evenly into the pan using plastic wrap to smooth it out.
    • – Cover with parchment paper and baking weights. Bake for 20 minutes.
    • – Remove weights and parchment, then bake for another 10 minutes until golden brown.

    **Cherry Pie Filling:**

    • – In a saucepan, warm cherries, sugar, and salt on medium heat until bubbling.
    • – Mix lemon juice, water, and cornstarch in a small bowl, then add to the cherries.
    • – Cook for about 2 minutes until thick and bubbly.
    • – Remove from heat and stir in lemon zest, almond extract, and butter.

    **Crumb Topping:**

    • – In a bowl, combine flour, white sugar, and brown sugar.
    • – Pour in melted butter and almond extract, mixing with a fork until large crumbs form.

    **Assemble:**

    • – Spread cherry filling over the baked shortbread.
    • – Sprinkle crumble evenly over the top.
    • – Bake for 30-35 minutes until crumbs are golden.

    **Glaze:**

    • – Mix powdered sugar and vanilla in a bowl.
    • – Gradually add milk until thick but pourable.
    • – Drizzle over cooled bars using a spoon or piping bag.

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