Dessertscambreabakes5.0
Cherry Pie Bars with Pie Crust (From Scratch!)
These cherry pie bars are made from scratch with a buttery pie crust, sweet and jammy cherry pie filling (using frozen cherries!), and a pretty lattice top. They’re bright, buttery, and easy to slice and serve. Perfect when you’re craving cherry pie but want something simpler to make and share. The ultimate summer dessert for picnics, parties, or anytime you need a crowd-pleasing treat!
👥 16 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 2h🔥 Cook: 25 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- mixing bowl
- whisk
- oven
- pot
- baking sheet
📝 Preparation Steps
1
Grate the frozen sticks of butter into a bowl and keep in the freezer until ready to use.
2
Line a metal 8x8 baking pan with parchment paper to cover all four sides. Set aside.
3
In a stand mixing bowl, whisk together the flour, sugar, and salt.
4
Mix in the frozen grated butter on low speed until coated in flour. Then mix in the vanilla, vodka, and 7-10 tablespoons of the water, and as needed, until the dough starts to clump together. It should feel soft and hydrated, never sticky.
vodka (optional)1 tablespoon-10 tablespoons ice water7water1 tablespoon
5
Separate the dough into equal parts (about 355 grams each). Press one half into a slab and wrap it tightly in plastic wrap. Press the other half of the dough into the bottom of the lined pan. Chill both in the fridge for ⏱️ 30 minutes. While the dough is chilling, preheat the oven to 375°F/190°C and make the cherry pie filling.
6
Combine the cherries, sugar, and lemon juice in a pot. Cook over medium heat for ⏱️ 15-20 minutes, stirring and mashing occasionally, until the cherries have released all of their juices, are bubbling, and starting to thicken. Stir in the cornstarch slurry and cook ⏱️ 2-3 minutes longer until thickened. Set aside until ready to use.
lemon juice1 teaspooncornstarch1 tablespoon
7
When the dough is chilled, bake the bottom crust for ⏱️ 25-35 minutes or until the edges are golden brown and the top looks dry.
8
While the bottom crust is baking, roll out the second slab of pie dough on a lightly floured surface into a 9x9” square. Cut the dough into 1/2-inch strips.
9
On a parchment-lined baking sheet, assemble the lattice top by weaving the strips of pie dough together. For reference, see the post or video below.
10
Trim each side of the lattice square for clean edges so that it is roughly 7.5x7.5”. Freeze until ready to use. The lattice should feel very firm and be able to be picked up as one.
11
When the crust is done, evenly spread the cherry filling, then transfer the lattice crust on top. Brush the lattice with the egg wash and sprinkle with turbinado sugar. Bake for ⏱️ 25-30 minutes or until the lattice crust is golden brown.
egg (lightly beaten)1Turbinado sugar (optional)
12
Let the pan cool on a wire rack for ⏱️ 1-2 hours, until completely cooled, then cut into 16 small bars or 6-8 large ones. Enjoy!
Nutrition Facts
calories
210 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
241 mg
protein Content
3 g
trans Fat Content
0.5 g
cholesterol Content
41 mg
carbohydrate Content
23 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...