Cherry Pie Bars
Bursting with sweet, tangy E.D. SMITH® Cherry Pie Filling and nestled between layers of buttery, crumbly crust, these bars offer all the classic comfort of cherry pie in a handheld treat.
Ingredients
For the Crust:
- 2½ c. (625 mL) all-purpose flour
- ½ c. (125 mL) granulated sugar
- 1 tsp. (5 mL) baking powder
- ½ tsp. (2 mL) salt
- 1 c. (250 mL) unsalted butter, cold and cut into small pieces
- 1 large egg beaten
- 1 tsp. (5 mL) vanilla extract
- 1 tsp. (5 mL) white vinegar
For the Filling:
- 1 can (19 oz/540 mL) E.D. SMITH® Cherry Pie Filling
- 2 tsp. (10 mL) lemon zest
- 1 tbsp. (15 mL) lemon juice
For the Glaze:
- 1 ½ c. (375 mL) powdered sugar
- 4 tsp. (20 mL) milk
- 1 tsp. (5 mL) vanilla extract
Directions
Crust:
- Preheat oven to 375°F (190°C). Line 9-inch (23 cm) square baking pan with parchment paper, with paper overhanging edges.
- In large bowl, whisk together flour, sugar, baking powder, and salt. Using pastry cutter or fingertips, cut in butter until mixture resembles coarse crumbs. Stir in egg, vanilla and vinegar until just combined. The dough will be crumbly but should hold together when pressed.
- Press about two-thirds of dough evenly into bottom of prepared pan.
Filling:
- In medium bowl, stir together E.D. SMITH® Cherry Pie Filling, lemon zest and lemon juice. Spread evenly over crust.
- Using remaining dough, flatten into larger pieces and arrange onto cherry pie filling. Bake for 35 to 40 minutes or until top is lightly golden and filling is bubbly. Let cool completely in pan.
Glaze:
- Meanwhile in medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled pie before cutting into bars.
Tips
- Sprinkle cinnamon sugar over pie bars before baking if desired.
- Serve with scoop of vanilla ice cream or dollop of whipped cream if desired.
