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These scrumptious Cherry Pie Bars turn ordinary pie into something extraordinary yet doable. Juicy cherries sandwiched between two buttery shortbread layers, topped with a tangy almond glaze, create a mouthwatering treat that'll be gone in no time. I've whipped these up for countless family events, and they always vanish before dessert time ends.
I brought these to our block party last week. By nightfall, three families had cornered me for the instructions. My little trick? Adding a bit of almond extract that really brings out the cherry goodness.
Key Components
- Premium cherry pie filling (2 21-oz cans): Don't go cheap here; better quality makes all the difference
- Softened genuine butter: The heart and soul of our crumbly shortbread base
- Authentic almond extract: Works magic with cherries for that professional taste
- Room temperature eggs: Crucial for getting the dough just right
- Good vanilla: Adds depth to both your base and topping
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Comprehensive Process Guide
Create Your Foundation: Always use butter that's soft to touch. Mix it with sugar till it gets airy and pale, for about 5-7 minutes. Don't cut corners here; this step makes your shortbread texture perfect. Add eggs one by one, cleaning the bowl sides between additions.
Stack Your Components: Use three cups of your mixture and push it flat in your baking dish. Cover with those vibrant cherries, then scatter remaining dough in clumps on top. No need to cover everything completely - it'll spread while baking.
Nail the Cooking Time: Stick it in a 350°F oven and let it work its charm. It usually takes around 35-40 minutes. Watch for golden edges and slightly darker spots appearing. You'll know it's almost done when your kitchen smells like warm buttery goodness.
Top It Off Properly: After it's totally cooled down, add that wonderful almond-vanilla glaze. I make mine just thick enough to keep its shape but still pour easily from my spoon.
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Advance Preparation Wonders
They actually taste way better a day later. All those flavors get cozy overnight, and the texture becomes just right. You can keep them out for three days, or stick them in the freezer for up to two months.
We've made these bars at every family get-together since I was tiny. The recipe came from my grandma, who always told us the almond extract was her secret weapon. She always made two batches - one for guests and another tucked away just for family.
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These treats have become my go-to party contribution. There's something magical about mixing buttery crust, juicy cherries, and sweet glaze that gets folks talking. I love watching someone's expression when they take their first bite.
Frequently Asked Questions
- → Can I swap the pie filling?
- Definitely! Try using apple, peach, or blueberry filling for a different twist.
- → Why should the ingredients be warm?
- Warm butter and eggs mix better, helping the dough turn out smoother.
- → Can you freeze these treats?
- Absolutely! Freeze them without the glaze, thaw when needed, and add the glaze right before serving.
- → What’s the best way to store these?
- Keep them in a sealed container. They last 3-4 days on the counter or up to a week in the fridge.
- → Do I need almond extract?
- Nope! But it gives a stronger cherry flavor. Vanilla alone works too.