Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp fine salt
- 2 cans (21 oz each) cherry pie filling
- 1 tsp almond extract
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp almond extract
Instructions
- Bake the crust. Heat the oven to 350°F (175°C). Beat the softened butter, 2 cups flour, granulated sugar, and salt until crumbly; press firmly into a greased 9x13-inch pan. Bake 15 minutes until lightly golden.
- Flavor the filling. Stir the almond extract into the cherry pie filling — this one teaspoon makes canned filling taste homemade.
- Make the streusel. Rub the remaining 1 cup flour, brown sugar, and cold cubed butter together until coarse crumbs form.
- Assemble and bake. Spread the cherry filling over the hot crust, crumble the streusel over the top, and bake 30-35 minutes until the topping is golden and the filling bubbles.
- Cool, glaze, cut. Cool completely (at least 2 hours). Whisk the powdered sugar, milk, and almond extract into a glaze, drizzle over the bars, and cut into 24.
💡 Bar smarts
Almond extract is the secret weapon — it makes canned cherry filling taste like a bakery made it. Cool completely before glazing or the glaze melts into the streusel. Cut with a serrated knife in a gentle sawing motion for the cleanest bars.
Common questions
Can I use fresh cherries instead of pie filling?
Yes — pit 4 cups of fresh cherries, toss with 3/4 cup sugar and 2 tablespoons cornstarch, and simmer 5 minutes until thickened. Cool before using.
Can I freeze cherry pie bars?
Yes — freeze unglazed bars up to 3 months, well wrapped. Thaw and glaze the day you serve.
Is the glaze necessary?
Not strictly, but the almond glaze is what makes them taste like a bakery case. A dusting of powdered sugar works in a pinch.
Why did my bars fall apart?
They were cut warm. Cool completely — at least 2 hours — so the filling sets before slicing.
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