4-5cupspitted sweet cherrieschop if you want smaller pieces
3/4cupsugar1 c for tart cherries
2Tgranulated “instant” tapiocacan sub 2 T cornstarch, I hear
1teaspoonvanilla
Crust:
2cupsall-purpose flour
½teaspoonsalt
½cup+ 2 Tablespoons lard or shorteningI used my farm lard
2egg yolks
1tablespoonlemon juice
¼cupwater to start + up to 2 Tablespoons more as needed
Glaze:
1tablespoonsbutter
1Tablespoonsmilk
½cuppowdered sugar
1teaspoonvanilla bean paste
Instructions
Combine sugar, tapioca and vanilla, then mix with the cherries to coat them. Set aside.
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).
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.
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).
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.