Why These Cherry Pie Bars Are Your New Summer Go-To

👩‍🍳 Instructions

1. 1

   For the Crust: In a large bowl, whisk together flour, ½ cup sugar, and ½ teaspoon salt. Add the cold, cubed butter. Cut in with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. 2

   Gradually add ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix. Divide dough into two portions (one slightly larger, about 2/3), flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
3. 3

   For the Filling: In a medium saucepan, combine pitted cherries and ¾ cup sugar. In a small bowl, whisk cornstarch with 1-2 tablespoons cold water to form a slurry. Add to cherries.
4. 4

   Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil, about 5-8 minutes. Remove from heat and stir in lemon juice, almond extract, and 1 tablespoon butter. Let cool slightly.
5. 5

   Assembly & Bake: Preheat oven to 375°F (190°C). Lightly grease and flour a 9x13-inch baking pan or line with parchment paper.
6. 6

   On a lightly floured surface, roll out the larger dough disc into a rectangle slightly larger than the pan. Carefully transfer it to the pan, pressing into the bottom and up the sides. Trim excess dough.
7. 7

   Pour the slightly cooled cherry filling evenly over the bottom crust.
8. 8

   Roll out the smaller dough disc and cut into ½-inch wide strips. Arrange these strips in a lattice pattern over the filling. Trim ends and press gently into the edges of the bottom crust.
9. 9

   Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If crust browns too quickly, tent loosely with foil.
10. 10

    Cool completely in the pan on a wire rack for several hours before cutting into bars. This is crucial for the filling to set properly.