![]() Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Roll out the remaining disk of dough on a floured surface into a 13-inch round. Preheat the oven to 425˚ and place a baking sheet on the bottom rack. Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks). Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. In a small bowl, combine the cold water and apple cider vinegar. ![]() With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. For the pie crust: In a large bowl, whisk together the flour and salt.Don’t like almond flour? Use finely ground pecans walnuts, or cashews instead.It works just as well with canned peach, blueberry, strawberry, raspberry, or apple pie filling… Whatever you like! Make this dessert bars recipe with other canned fruit pie filling.Then swap the milk for almond or cashew milk. To make this a dairy-free dessert, swap regular butter for your favorite vegan unsalted butter.Substitute the all-purpose flour with your preferred GF baking flour for a gluten-free pie bars recipe.In a rush? You can use store-bought packaged pie dough for the crust and topping.However, you can make the exact same recipe in a 10 x 15-inch jelly roll pan, baking for approximately 35 to 40 minutes. We’ve made this recipe in a 9 x 13-inch baking dish for thick sturdy cherry bars.Once the glaze has set, cut the cherry pie bars into 12 large squares, or up to 24 smaller pieces.Ĭover and refrigerate until ready to serve. Drizzle the glaze over the top of the cherry pie bars, then place the whole pan in the refrigerator to chill and set. In a small bowl whisk together the powdered sugar and milk. Once the top is golden, remove the pan from the oven and allow the cherry bars to cool completely. Bake the cherry pie bars on the lowest rack, for 45 to 50 minutes for a 9 x 13-inch baking dish, or bake for 35 to 45 minutes if making in a jelly roll pan. ![]() Get the Complete (Printable) Easy Cherry Pie Bars Recipe Below. Then pinch off pieces of the remaining dough and sprinkle them over the surface of the cherries, until it is mostly covered. Press or roll the dough out into an even layer.ĭump the cans of cherry pie filling on top of the bottom crust and spread it in an even layer. Scoop 2/3 of the dough into the lined pan. Beat until the mixture is just combined and turn off the mixer. Scrape the bowl again, then turn the mixer on low and add in the all-purpose flour and almond flour. Then scrape the bowl with a rubber spatula, turn the mixer on low, and beat in the eggs, vanilla extract, salt, and cinnamon. Cream the softened butter and sugar together on high speed until light and fluffy, 3 to 5 minutes. Line the pan with parchment paper and set aside. Set out a 9 x 13-inch baking dish, or a 10 x 15-inch jelly roll pan. Cherry pie filling – use low or no sugar, if you likeįirst, make the pie crust dough.All-purpose flour and almond flour – a key combination for a dough that is flaky yet crisp.Cinnamon – the secret ingredient for a sweet, smoky dessert. ![]()
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