Cherry Pie Bars
Cherry Pie but in bar form! These Cherry Pie Bars are a simple cherry crumb bar that I've made in a round cake pan to resemble pie. This easy summer recipe uses cherry jam, making it quick and easy to make!
Equipment
- Digital Food Scale
- Mixing Bowl
- Spatula
- 8-inch Cake Pan
- Parchment Paper Cake Rounds
Ingredients
Crust & Topping
- 284 grams all purpose flour
- 226 grams cane sugar
- 113 grams dark brown sugar
- 170 grams salted butter (melted)
- 1 teaspoon vanilla extract
Filling
- 284 grams cherry jam
- 1 teaspoon cornstarch
Glaze
- 142 grams powdered sugar (sifted)
- 2 to 3 tablespoons water
Instructions
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
- To make the crust and topping: In a large mixing bowl, add the flour, cane sugar, dark brown sugar, melted butter, and vanilla extract. Mix together with a spatula until combined into a dry dough.
- Reserve ½ cup of the crust for the topping and set aside. Add the remaining crust into the prepared cake pan and spread out evenly with your hands.
- Bake for 17 minutes.
- To make the filling: In a small bowl, add the cherry jam and cornstarch and mix together.
- Remove the crust from the oven and add the jam and spread evenly. Crumble the reserved topping on top of the jam and return to the oven.
- Bake again for 27 to 30 minutes or until the topping looks dry and golden brown. Allow to cool completely in the cake pan.
- To make the glaze: In a small mixing bowl, add the powdered sugar and water and whisk together. Drizzle over the top of the bars.
- Cut into 8 bars. Store in a cool dry place.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use vanilla extract, but almond extracts also work here if you prefer.
- You can use any kind of jam for this recipe. Try it with Homemade Blueberry Preserves (No Pectin), Organic Strawberry Jam With Fresh or Frozen Berries, Organic Apricot Jam Without Pectin, blackberry or any other jam you like.
- The glaze is optional, though I think it’s completely necessary! But if you want a less sweet bar then you can leave it off.
- Make sure to store these in a cool, dry place. I like to leave them out on a plater on the counter for a few days while we eat them.
- High Altitude — Bake the crust at 350°F for 15 minutes. Fill and add topping per the instructions, then bake again for 25 to 28 minutes, or until the topping is golden brown and dry.
Nutrition
Calories: 614kcalCarbohydrates: 112gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 154mgPotassium: 91mgFiber: 1gSugar: 77gVitamin A: 531IUVitamin C: 3mgCalcium: 30mgIron: 2mg
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