Fresh Cherry Pie Bars
Cherry season is upon us and these fresh cherry pie bars are a great way to use up cherries. Not overly sweet, and the crust and topping use the same mixture. You’ll be shocked how easy these are!
Cherry Pie Bars using Fresh Cherries
This recipe is perfect for when you have heaps of fresh cherries and you just aren’t sure what to do with them. Cherry season runs from early May to late August depending on your location. To make these cherry bars, you need about 2 cups of cut cherries. I recommend using a cherry pitter to keep the process easy! You can double, or even triple the recipe depending on how many cherries you have.
Making Fresh Cherry Filling
This recipe uses pantry staples which makes it super easy for anybody to make in a pinch. Mix together the pie filling as your first step, this will allow time for the halved cherries to release some of their juices (leave the juice out). The cornstarch will help thicken up any juices that remain, resulting in a delicious, but structured filling that holds up well. Leave any excess juice in the bowl so the bars don’t become runny.
Cherry Filling Ingredients
- 2 Cups Halved Cherries: I use a cherry pitter to make it that much easier!
- Cornstarch: A thickening agent. This helps the pie filling keep its structure.
- Sugar: For sweetness, and texture.
- Lemon Juice: To brighten up the cherries and sugar.
The Best Pie Bar Crust & Topping
My favorite thing about this recipe is how simple it is to make. Sometimes the idea of dessert bars can seem overwhelming, but this is just as easy as making cookies. The dough for these cherry bars serves as double duty, it is the cookie crust, and also the crumbly topping!
Pie Bar Crust Ingredients
- Flour: All purpose.
- Cornstarch: This helps keep a light and fluffy texture.
- Sugar: I like that this dough is not overly sweet! If you want a sweeter crust, add 2 tbsp more sugar.
- Butter: Preferably unsalted.
- Salt: If you’re using salted butter, use a light hand.
Combine the dry ingredients and whisk well. Next, add the melted butter and stir with a fork. The pie bar crust consistency will be like sand. Add a piece of parchment paper to a pie pan or casserole dish, and press about 1/2 of the pie crust into it. Press down, to create an even surface. I recommend using clean hands for the easiest and best result.
Pie Bar Topping
Use the remaining half of the pie topping and spread it over the cherries. It does not need to be perfect!
TIP: If you want to add more flavor to the topping, you can add in 1 tbsp brown sugar, and 1 tbsp oatmeal which will make it reminiscent of a crisp topping.
Baking & Slicing Pie Bars with Cherries
Bake the pie bars for about 20-25 minutes, or until the topping is a golden brown.
The bars will need to cool before being sliced for the best results. If you cut them while they are too warm, they will fall apart. If you need these to cool faster, lift the parchment paper and place them (with the parchment still in tact) on a cooling rack in the refrigerator.
Slice with a sharp knife into bars, or even bit size pieces.
Storing Pie Bars
Let these cool completely before placing them in a lidded container. They will last for up to 3 days at room temperature. If you are storing them stacked in layers, you can place parchment paper in between the layers so they don’t stick.
Yes, you can freeze Cherry Pie Bars!
- These bars freeze well if you have leftovers!
- Simply wrap them in plastic wrap.
- Store in the freezer for up to 3 months.
- Thaw at room temperature for about 4 hours, and they’re ready to eat.
More Fruit Dessert Recipes
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Cheers! – Kathi and Rachel
Fresh Cherry Pie Bars
Ingredients
Cherry Pie Filling
- 2 cups cherries (pitted and halved)
- 2 tbsp cornstarch
- 1 tbsp sugar
- 1 tbsp lemon juice
Crust
- 1 3/4 cup flour
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1 tsp salt (omit if using salted butter)
- 3/4 cup butter (melted)
Instructions
- Preheat oven to 350 degrees fahrenheit. Prepare an 8×8 dish with parchment paper. Set aside.
Prepare Cherry Filling
- In a small bowl, combine pitted cherries with cornstarch, sugar, and lemon zest. Stir to combine, and set aside.
Prepare Topping/Crust
- In a large mixing bowl, combine flour, cornstarch, sugar and salt. Whisk well to combine. Pour in melted butter. Mix with a fork until a sand like consistency is reached.
- Spread about 1/2 of the crust mixture into the dish prepared with parchment paper. Using clean hands, press into parchment paper to form a pie crust.
- Add cherry pie filling (leaving excess juice in the bowl). Sprinkle remaining pie crust mixture on top of cherry filling.
- Bake for 25 minutes, or until top of bars is golden brown.
- Allow to cool for about 15 minutes minimum before serving. Enjoy!
Nutrition
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