Tart Cherry Pie Bars

Tart Cherry Pie Bars


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The homemade cherry filling is what really makes these bars special! Tart cherries combined with a rich, buttery pastry, and if you want, topped with some icing, take this dessert to a whole new level!

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

1 pan


  • 3 1/2 C. flour
  • 1 1/4 C. sugar
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. sea salt
  • 1 1/4 C. butter, chilled and cut into pieces
  • 2 large egg yolks, slightly beaten
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • shortening
  • 4 C. homemade tart cherry pie filling
  • Cherry Filling:
  • 5-6 C. fresh pitted tart cherries
  • 1-1 1/4 C. sugar
  • 4 Tbs. tapioca flour
  • pinch sea salt
  • 1/2 C. tart cherry juice
  • 1/4 tsp. almond extract

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In a large saucepan, blend the sugar, tapioca flour, and salt using the whisk. Pour in the cherry juice and stir until well mixed. Add in the cherries. Cook and stir over medium heat and bring to a boil, about 2 to 3 minutes. Remove from heat and stir in the almond extract. Set aside and let it cool to room temperature.

Put the oven rack in the lower third of the oven and heat it to 375 degrees. Lightly grease a 9x13 baking pan with shortening. Line the pan with parchment paper leaving about 2 in. on either side of overhang. Lightly grease the paper. Set aside.

To make the crust and crumble topping, whisk together the flour, sugar, baking powder and salt in a large bowl to combine well. Using a pastry blender, cut the butter into the flour mixture until it forms pea-sized crumbles.

In a small bowl, whisk the vanilla, almond extract, and egg yolks using a fork. Gently add the egg mixture into the flour mixture. Stir until a dough starts to form. Continue to blend with fingers until well combined.

Remove 2 C. dough and set aside. Press the remaining dough into the prepared pan and spoon the pie filling on top of the dough. Spread evenly over the dough and sprinkle with the crumb mixture.

Bake for 55 minutes in the oven. Cover with foil for the last 20 minutes to prevent burning. Let cool before serving.

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