My cherry pie bar with lemon glaze is easier than a pie with a homemade filling made with buttery oat crust and fresh sweet cherries.
Better than pie: Summer Cherry Bar with Lemon Drizzle
I’m a huge fan of fruit desserts and love the good slices of classic cherry pie, but I don’t always have the time (or patience) to deal with the pie crust. These cherry pie bars come in. They have everything I crave in the pie – buttery crust and jammy cherry stuffing I make from scratch – is a much easier and sliced and served format like my lemon brownies or strawberry crumble bars. The buttery oat crust doubles as both a base and crumble topping. This saves time and food. I bake them in a square 9 inch pan and drizzle them with a simple lemon glaze to make these bars look perfect for the bakery. They slice neatly, travel well, fit anywhere, and from a backyard summer picnic to a festive holiday dessert table, along with crunchy blueberry peaches and old fashioned peach cobblers.
Homemade Cherry Filling
These bars pack cherries from scratch with fresh sweet cherries that are currently in season. They are juicy and give you a rich and wonderful flavour. Frozen cherries also work (sweet or sour) and do not thaw before cooking. This will make the filling watery. Sour cherries are more traditional because of the pie filling. If you use them, add a little more sourness and a little more sugar.
The trick is to cook cherries long enough to release the juice before adding starch. This will make the filling thicker properly and not soak in the crust.
These materials are required:
How to Make a Cherry Pie Bar (Step-by-Step Photo)
Preheat the oven to 350°F (175°C). Arrange 9-inch square bread with parchment or lightly grease. Cherry filling: Cook cherry, sugar, lemon juice and vanilla for 3-4 minutes in a pot. Stir in the starch and cook for another 2-3 minutes until thick.
Crust/Toppings: Food Processor Pulsed Flour, Oats, Sugar, Baking Powder, Salt. Add butter and pulse to the coarse bread crumbs. Mix the crushed eggs until crushed.
Assemble & Bake: reserve 1 cup for topping and push the rest into the bread. Spread the homemade cherries on the skin, sprinkle with the reserved toppings and bake for 40-45 minutes until golden and foamy. It’s completely cool.
Lemon Glaze: Whisk the powdered sugar with 1 teaspoon of lemon juice, then milk (several drops at a time) until poured. Drizzle over the cooled bar and set 15 minutes before slice.
printing
Cherry Pie Bar
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material
Oat stains and toppings
1½ cup All-purpose flour (180 grams)1¼ cup Old fashioned rolled oats (125g)½ cup Light brown sugar (100 grams) ½ Small spoons baking powder (2 grams)¼ Small spoons salt (1.5 grams)¾ cup Unsalted butter (170 g) Cold, cube1 big egg (50 grams)
Cherry Filling
3 cup Fresh sweet cherry with holes (480 grams), do not thaw if you are using frozen⅓ cup Light brown sugar (65 grams)1 A large spoon Lemon juice (15ml)1 Small spoons Vanilla extract (5ml)¼ cup Tapioca Starch or Corn Starch (30 grams)
Lemon Glaze
1 Small spoons Lemon juice½ cup Powdered sugar (60 grams)1 A large spoon Milk or cream (15-30ml)
Instructions
Stuffed with cherry
Make oat peel
Assemble and bake
Make lemon glaze
Note
Can you use canned cherry pie filling instead of making stuffing? Yes, but I recommend homemade ones. The texture and flavor are fresh. If you use canned fillings, you should reduce the sugar in the crust slightly, as canned fillings are usually very sweet. How do I prevent flooded crust when using frozen cherries? Do not thaw the cherry. Also, use sufficient starch (tapioca or corn starch). The bubbles on the edges also help you set the filling. Can I make these gluten-free? Yes – Provide a 1:1 gluten-free flour blend for general purpose flour and use certified gluten-free oats. The texture is a little more crunchy, but it’s still tasty. Use Cherry Pitter: Cherry Pitter, which you can find on Amazon, is a great time saving. Makes the entire cherry sack quick and easy.
Egg-free options:
Use flax eggs to swap the oat rind and topping eggs. Here’s how to do that: Mix 1 tablespoon of ground flaxseed with 2 tablespoons of water (7 grams of flax + 37 ml of water). Stir well and sit for 5-10 minutes until thick, when ready, gelatinize when ready, then pulsing the butter (just like regular eggs) and mix until the mixture is slightly pressed.
Storage, reheat, make-ahead:
Storage – Store covered bars at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat – These bars taste better at room temperature, but if you want to warm a little, microwave for 10-15 seconds. Freeze – Wrap tightly with parchment and plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge overnight. MAKE-AHEAD – You can bake the bar one day in advance. You can also make cherries filled up to two days in advance.
nutrition
More Cherry Desserts
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