Cherry Pie Bars
Crust and Topping
  • 1½ c. All-Purpose Flour
  • ¾ c. Granulated Sugar
  • ¼ t. Salt
  • ¾ c. Unsalted Butter, softened
Cherry Filling
  • 2 Large Eggs
  • 1 c. Granulated Sugar
  • ½ c. Sour Cream
  • ⅓ c., plus 1 T. All-Purpose Flour
  • 1 t. Almond Extract
  • 12-16 oz. Frozen, Unsweetened Dark Cherries (I could only find 12 oz. in my store)
  1. Preheat oven to 350 degrees. Grease an 8x8 pan with non-stick cooking spray.
For the Crust and Topping
  1. Whisk together the flour, sugar and salt in a medium bowl. Cut the butter into ½-inch pieces and add to the flour mixture. Cut in with a fork or use your fingers (my preferred method) until the butter is evenly distributed and the mixture resembles breadcrumbs. Evenly press ¾ of the mixture into the bottom of the pan and reserve the rest for topping.
For the Cherry Filling
  1. In a large bowl, whisk together the eggs, sugar, sour cream, flour and almond extract. Gently fold in the cherries and pour over the crust. Sprinkle the remaining topping mixture evenly over the top
  2. Bake for 45 to 55 minutes (mine took 55 minutes) until the top turns golden brown. Cool completely on a wire rack before cutting.
Makes 16 bars.
Recipe by at