Ingredients:

  • 2 ½ cups (300 g) All-Purpose Flour, Sifted
  • 1 cup (200 g) Granulated Sugar (for crumble)
  • 1 teaspoon (5 g) Baking Powder
  • ½ teaspoon (3 g) Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, Very cold, cut into ½-inch cubes
  • 1 Large Egg
  • 1 teaspoon (5 ml) Vanilla Extract
  • 4 ½ cups (680 g) Cherries (frozen or fresh, do not thaw if frozen)
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • 3 tablespoons (20 g) Cornstarch (or Tapioca Starch)
  • 1 tablespoon (15 ml) Lemon Juice, Freshly squeezed
  • ½ teaspoon (2.5 ml) Almond Extract (Optional)
  • 2 tablespoons (15 g) Powdered (Icing) Sugar (Optional, for dusting)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  2. Cut in the Butter: Using a pastry blender or your fingertips, quickly cut the cold butter cubes into the dry ingredients until the mixture resembles coarse sand or small peas. Work quickly to prevent the butter from melting.
  3. Add Wet Ingredients: Lightly beat the egg and vanilla together. Add the egg mixture to the sandy flour mixture and mix just until a loose, shaggy dough forms. Do not overmix.
  4. Chill the Dough: Divide the dough in half. Wrap both halves separately in cling film and refrigerate for a minimum of 30 minutes.
  5. Preheat and Prep: Preheat your oven to 180°C (350°F). Line the 9x13 inch pan with parchment paper, leaving an overhang on the long sides for easy removal.
  6. Prepare the Filling: In a medium bowl, gently toss the cherries (frozen is fine), the additional sugar, cornstarch, lemon juice, and almond extract until the cherries are evenly coated.
  7. Form the Base: Retrieve one half of the chilled dough. Press the dough firmly and evenly into the bottom of the prepared pan to create the crust.
  8. Layer the Filling: Pour the cherry mixture evenly over the shortbread crust.
  9. Top with Crumble: Retrieve the second half of the chilled dough. Using your hands or a coarse grater, crumble the dough evenly over the cherry filling. Aim for an even distribution.
  10. Bake: Place the pan in the preheated oven. Bake for 45–50 minutes, or until the topping is light golden brown and the filling is visibly bubbly around the edges.
  11. Cool Completely: Remove the pan from the oven and allow the Cherry Pie Bars to cool completely on a wire rack. This is critical for the filling to set properly.
  12. Slice and Serve: Once fully cooled (about 1 hour), use the parchment paper sling to lift the bars out of the pan. Cut into 12 or 16 squares. Dust lightly with powdered sugar before serving, if desired.