Cherry Pie Bars
These are the perfect alternative to an all-out pie recipe. This bake uses a shortbread style cookie dough that forms the base and works really well as a crisp contrast to the cherry filling. In this recipe, I use canned cherry pie filling because honestly, why not keep things easy? After baking, add a generous drizzle of glaze for a gorgeous finish.
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Servings: 9
Ingredients
- 113 g (½ cups) Unsalted Butter Melted
- 100 g (½ cups) Granulated Sugar
- 200 g (1 ⅔ cups) All Purpose Flour
- 1/2 tsp (½ tsp) Baking Powder
- 595 g (21 oz) Cherry Pie Filling
For the Glaze
- 150 g (1 ¼ cups) Powdered Sugar
- 2 tbsp (2 tbsp) Milk
Instructions
- Preheat the oven to 375°F/180℃ and line an 8x8" baking pan with parchment paper.
- In a large bowl, combine the melted butter, sugar, flour and baking powder in a bowl. Mix to form a crumbly cookie dough.
- Press about 3/4 of this cookie dough into the base (use a glass/measuring cup/your hands) - creating an even layer.
- Spread the cherry pie filling on top. Cover by breaking up and sprinkling the remaining cookie dough on top.
- Bake 25 minutes - until the topping looks golden at the edges. Let cool.
- Once cool, make the glaze by whisking together the milk and powdered sugar. Use a spoon to drizzle this over the bars before slicing and serving.