|A cookie bar made with cherry pie filling and blueberries and drizzled with a powdered sugar glaze.|
Cherry Pie BarsThis is another one of those recipes that kept passing by on my personal Facebook timeline so much that I decided to make it for our Memorial Day celebration with my son and daughter-in-law. Since that holiday is the unofficial beginning of summer and falls right in the midst of crawfish season, they host a crawfish boil every year, along with the usual hot dogs and burgers.
One of my son's closest friends, Brad, is the master crawfish cook, so he always handles the cooking of the crawfish and does an excellent job of it. They sure were good this year! The boil has become a bit of an annual tradition for them and we look forward to it every year, though it was so hot that day, that The Cajun and I didn't stick around too long.
I adapted the bar recipe that's been passed around to my own liking, of course, and loved the results. While I had exited the party before the dessert dive, I wasn't sure how well they were received, but I've gotten some positive feedback since and I think they would make a great addition to any patriotic cookout... such as 4th of July which incidentally, in case you hadn't noticed, is right around the corner already. Geez Louise!
Anyway,, here's how to make them. For the full recipe with measurements and a printable document, scroll on down the page a bit and you'll see it, right pass all the yakkin' henceforth comin' up.
Preheat the oven to 350 degrees F and butter a 9 x 13 inch baking dish; set aside. Using a mixer, cream together butter and sugar, mixing in the eggs and extract.
Add the flour, 1/2 cup at a time, along with a pinch of salt. Mixing until fully incorporated.
Spread 2/3rds of the mixture in the bottom of the prepared pan.
It will be a thin layer.
Spread the pie filling on top.
Scatter blueberries all over.
Top with dollops of the remaining batter. There ya go - red, white and blue. And most important, easy.
Bake at 350 degrees F for about 45 to 55 minutes, or until topping is lightly browned. Remove to a cooling rack and allow to fully cool. Prepare glaze by adding 1 teaspoon of milk to the powdered sugar. Stir well and add additional milk a few drops at a time until desired consistency is reached. If you accidentally add too much and get it too thin, just add more powdered sugar. Drizzle over the top of the cooled bars. Cut into squares to serve.
Recipe: Cherry Pie Bars©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 55 min | Yield: About 24 bars
For the Bars
For the Glaze
- 1/2 cup (1 stick) of unsalted butter, softened
- 1-1/4 cups of granulated sugar
- 2 large eggs
- 1 teaspoon of almond extract
- 1-1/2 cups of all-purpose flour
- Pinch of salt
- 2 (21 ounce) cans of cherry pie filling
- 1 cup of fresh blueberries
- 1/3 cup of powdered sugar
- About 2 teaspoons of milk, divided, or as needed
Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside.
Cream together butter and sugar. Mix in eggs and extract. Add flour, 1/2 cup at a time, along with a pinch of salt, mixing until fully incorporated. Spread 2/3rds of the mixture in the bottom of the prepared pan. Spread the pie filling on top, scatter blueberries all over and top with dollops of the remaining batter.
Bake at 350 for about 45 to 55 minutes, or until topping is lightly brown. Remove to a cooling rack and allow to fully cool. Prepare glaze by adding 1 teaspoon of milk to the powdered sugar. Stir well and add additional milk a few drops at a time until desired consistency is reached. Drizzle over the top of the cooled bars.
Cook's Notes: Change out the pie filling for variety, adapting or omitting fresh fruit as needed.
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©Deep South Dish
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