Cherry Pie Bars

I hit a Grand Slam with this amazing Cherry Pie Bars recipe. These luscious, drool-worthy bars are filled with plump delicious cherries and almond extract for maximum flavor. Plus, the sour cream in the crust and topping layers ensures these bars are moist. All I can say, is I couldn’t stop eating them. Oh, my. Heavenly doesn’t do justice to these amazing bar-type cookies.

Back in June, I received a 20 pound box of fresh cherries from the Northwest Cherry Growers in Washington State. Twenty pounds is a LOT of cherries. 🙂 While no money exchanged hands, they did give me the cherries free of charge. I began scouring recipes to see what I could make with all those cherries. I came up with some doozies.

I made ten different desserts with the cherries. Those desserts included Cherry Crumb Coffee Cake, Cherry Cream Cheese Pound Cake, (a favorite with all my neighbors), Southern Cherry Cobbler, Cherry Melt-In-Your-Mouth Cookies, Cherry Almond Ooey Gooey Blondies, Cherry White Chocolate Chip Blondies, Cherry Cobbler Cookies, Cherry Cobbler Bars and Cherry Crumb Bars. Cherry Pie Bars was right at the top for taste and texture. I based the recipe off my Peach Pie Bars recipe with a few changes along the way. Yes, yes, yes!

INGREDIENTS

• CRUST:
• 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 1/2 cups granulated sugar
• 1/4 tsp. sea salt
• 3 sticks unsalted butter chilled (1 1/2 cups)
• CHERRY PIE FILLING:
• 3 cups pitted, halved cherries
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• dash sea salt
• 1 tsp. almond extract
• 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• Cherry Pie Bars | Can't Stay Out of the Kitchen | These spectacular #cookie-type bars have the taste of #cherrypie without all the work! They're fantastic for summer potlucks when fresh #cherries are in season. #dessert #cherrydessert #Canbassador #NorthwestCherryGrowers

INSTRUCTIONS
CRUST:

1. Stir sugar, salt and flour together in a large mixing bowl.
2. Cut in butter with a pastry blender until coarse crumbs form.
3. Measure out 1 ½ cups of ingredients for topping and set aside.
4. Press remaining ingredients into the bottom of a greased 9x13” glass baking dish.
5. Bake at 350° for 12-15 minutes or until lightly browned.
6. ................................

for full recipes please see : cantstayoutofthekitchen.com

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