Cherry Pie Bars
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
For the crust:
- 2 ¼ cups all-purpose flour
- ¾ cup cold butter (salted is my preference, but unsalted works too)
- â…” cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
Additional ingredients:
- 2 cans (21 oz each cherry pie filling)
- Store-bought pie dough
Instructions
For the crust:
- Preheat the oven to 350°F and prepare a 9×13-inch metal baking pan by greasing and lining it with parchment paper.
- Combine all the shortbread crust ingredients in a large food processor. Pulse until the mixture resembles wet sand (about 30 seconds).
- Pour the crust into the prepared pan, press it down evenly (a glass works well for this), and use a fork to poke holes. Bake for 15 minutes.
For assembly:
- Pour the cherry filling into the pan.
- Use store-bought pie sheets; cut strips of varying thickness to fit length and width-wise across the pan.
- Create a basket weave pattern on top of the cherry pie filling.
- Bake for 30 minutes or until the pie crust turns golden brown.
- Allow it to chill for at least 20 minutes before cutting. Serve each slice with a generous scoop of vanilla ice cream, and savor the deliciousness!
