Pie Crust too scary? Try these Homemade Cherry Pie Bars with Cream Cheese Glaze; all the great same flavor but no rolling!
My Grandma Bathe was the ‘pie’ Grandma. That was her forte and one of the many reasons I loved going to her house for holiday get togethers; she always had a wealth of pies making the sideboard in her dining room groan; made us kids groan too!
I’ve inherited her rolling pin which I know must be over 75 years old and while it brings her into the kitchen with me it was only recently that I discovered her magic with pies when I discovered the ‘secret’ to great pie crusts. I’m betting the farm that my Grandma had to have used lard in her pie making too; maybe even the heavenly leaf lard that I’ve just discovered. Who knew? Certainly not me.
Still that pie experience at Grandma’s did not follow us home. While I remember pumpkin pies at Thanksgiving I don’t recall a lot of pie baking as I was growing up. My mother would more than likely make something closer to these Cherry Pie Bars using a can of cherry pie filling. Not that I blame her. Six kids? Oh my.
I’ve been using this recipe for more years than I can remember; while I might have tried my hand at making pies more often than my mom, I brought the single mom card to the table and that seldom left enough time for homemade pies for anything other than Thanksgiving.
Enter these pie bars that I could do more easily and quickly. A cakey/shortbread type batter is covered with cherry pie filling (check out my homemade version pictured above), dotted with a bit more batter and then finished after cooling with my updated drizzle which includes some cream cheese and butter. I’ve always thought they were a nice little treat but my friends who were here with me yesterday raved about them and you know what; they’re right. ESPECIALLY if you use fresh fruit. If you can’t find any fresh cherries, go ahead and substitute the filling with some good canned product; they are still wonderful!
My friends Sandy and Ansh spent the day with me making this fresh peach pie but snacking on cherry pie bars. We ate a lot of stuff but these were definitely a hit!
I used cherries to make cherry pie bars but would easily substitute blueberries or peaches in the recipe using prepared pie filling. As a matter of fact it would be fabulous with almost any summer fruit; make one before summer is gone…hurry!
PIN ‘Cherry Pie Bars’
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with butter and set aside. To Make the Cherry Filling: To Make the Dough: To Finish the Cherry Pie Bars: To Make the Cream Cheese Icing: When cherries are available fresh they are the best in this dessert but don't let seasonal changes keep you from preparing these bars with canned cherries; they're still fantastic!
For the Filling
For the Crust
For the Cream Cheese Drizzle
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with butter and set aside.
To Make the Cherry Filling:
To Make the Dough:
To Finish the Cherry Pie Bars:
To Make the Cream Cheese Icing:
When cherries are available fresh they are the best in this dessert but don't let seasonal changes keep you from preparing these bars with canned cherries; they're still fantastic!