Is it a pie? Is it a cookie? With Glazed Cherry Pie Bars, you have the best of both, for a tasty and surprisingly easy dessert or snack!
Don’t you love all the colors of fall? From vibrant orange to cheery yellow to glorious burgundy. Like in these Glazed Cherry Pie Bars!
Last year, I did an apple version of this tasty fall treat that I called (surprise) Glazed Apple Pie Bars. It was an old recipe that I remembered from my childhood and finally got around to looking up online. So this year, with a lot of beautiful cherries in my freezer, I couldn’t resist changing it up.
When I decided to make the fruit switch, I knew I wanted to add vanilla to the filling. I’ve always loved the two flavors together from the days of drinking Cherry Vanilla milk at the state fair. Wisconsin Girl here!
I had just gotten some samples from Taylor & Colledge, maker of vanilla and other flavor pastes since 1897, which were perfect! If you’ve never used vanilla paste, let me tell you it’s a treat. It contains tiny vanilla beans that make it closer to using fresh vanilla but quicker and easier. And the cute vanilla beans display beautifully in the glaze, which makes a classy presentation. If you’ve got it, flaunt it!
Besides the vanilla, I got almond and lavender paste, which I haven’t tried yet. But lavender is such an unusual option to find that I can’t wait to try it! Especially since I’m a lavender baking addict with lemon lavender cupcakes, lavender crème brulee and more in my repertoire.
But back to the Glazed Cherry Pie Bars, I have to tell you that (silly me) I was initially intimidated by the crust. In true confession, I still buy commercial pie crusts more often than not. But this crust is richer—with egg yolks—and shaped like a rectangle, so I decided to give handmade a try.
In the end, it was super easy! I just rolled the dough between two sheets of floured wax paper. When it got “stuck” I pulled the paper off, re-flouring and then putting the paper back as I went along. What was I afraid of!
The bars are sweet with a hint of tart and the crust is flakey and tastes like something your grandmother would have made. They were pretty irresistible, which was good because it meant I had a lot of help eating them!
Combine sugar, tapioca and vanilla, then mix with the cherries to coat them. Set aside. Spread cherry mixture evenly over the dough. There may be gaps which will fill as it cooks and softens. Sprinkle with any remaining sugar/vanilla/flour mixture. Roll out the other half of the dough, between wax paper, to fit the top. Make slashes in the top with a knife to allow steam to escape. Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Combine flour and salt then cut the shortening into the flour mixture until coarse crumbs are formed. Beat together lemon juice, egg yolks and water and pour over flour mixture. Stir to mix, until combined. Add extra water if needed. Divide dough in half and store one half in the refrigerator.
Line a 8 x 13 inch pan with parchment paper. Roll out half of the dough between wax paper to fit the pan. (Or you can pat it into shape in the pan but I found rolling slightly easier).
Bake in 400° oven for 45-60 minutes until crust is slightly golden and cherries are bubbling. If the crust is browning too quickly, cover the top loosely with foil and continue baking. Remove and place the pan on a rack to cool completely.
When bars are cool, make the glaze. Melt butter then combine with milk, powdered sugar and vanilla. Spread the glaze over top and allow to harden.
Slice into 15 squares (or whatever size you’d like).
Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 79mgCarbohydrates: 59gFiber: 5gSugar: 39gProtein: 4g
Combine sugar, tapioca and vanilla, then mix with the cherries to coat them. Set aside.
Spread cherry mixture evenly over the dough. There may be gaps which will fill as it cooks and softens. Sprinkle with any remaining sugar/vanilla/flour mixture.
Roll out the other half of the dough, between wax paper, to fit the top. Make slashes in the top with a knife to allow steam to escape.
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Wednesday Fall Recipes
- Air Fryer Cinnamon Spice Donut Drops by Daily Dish Recipes
- Almond Shortbread Cookies by Take Two Tapas
- Apple Cider Mule by Cheese Curd In Paradise
- Apple Cider Palmer by The Spiffy Cookie
- Baked Pumpkin Donut Bites by Cookaholic Wife
- Baked Sweet Potato Chips by An Affair from the Heart
- Bread Pudding with Crème Anglaise by Palatable Pastime
- Caramel Apple Bourbon Hot Toddy by Family Around the Table
- Caramel Apple Pie Ice Cream by Eat Move Make
- Caramel Apple Tea Cake by Big Bears Wife
- Cheddar Butternut Squash & Black Bean Chowder by Savory Moments
- Cranberry Walnut Salad with Caramel Apple Tea Vinaigrette by That Recipe
- Crispy Smashed Dutch Potatoes by Books n’ Cooks
- Easy Ginger Cookie Truffles by A Kitchen Hoor’s Adventures
- Glazed Cherry Pie Bars by Art of Natural Living
- Hasselback Sweet Potatoes by Jolene’s Recipe Journal
- Lemon Lavender Scones by Blogghetti
- Meyer Lemon Lavender Cupcakes by Cindy’s Recipes and Writings
- Mini Apple Crisp by Simple and Savory
- Pumpkin Whoopie Pie by Lemon Blossoms
- Roasted Maple Drenched Apple Pork Tenderloin Easy Recipe by Intelligent Domestications
- Roasted Sunchokes, Potatoes and Mushrooms by A Day in the Life on the Farm
- Salted Caramel Swirl Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
- Spiced Apple Cider Mini Cheesecakes by Sweet Beginnings
- Sweet Potato Tart by Karen’s Kitchen Stories
- Green Appletini Martini
- Harvest Vegetable Fritters with Shrimp