Wednesday, December 15, 2010

Almond Cherry Pie Bars

I made these for a Christmas get together. I really liked them. They seemed to go over well.

Almond Cherry Pie Bars
baseballbakingandbooks.com/

Bars:

1 3/4 cups sugar
1 cup unsalted butter (2 sticks), room temp
4 eggs,
1/2 teaspoon pure almond extract
3 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
30 ounces cherry pie filling, (I used 2 cans)

Glaze:
1 1/4 cups powdered sugar
1 tablespoon unsalted butter, melted
2 tablespoons heavy cream, enough to make the glaze pourable
1/4 teaspoon of almond extract

Preheat oven to 350 F.
Cream sugar and butter in mixer on medium speed until fluffy. Add eggs, one at a time, until incorporated. Add the almond and beat well. Whisk together flour and baking powder. Turn mixer speed down to lowest setting and slowly add flour mixture until completely combined.

Spread half of mixture onto an ungreased 15x10 jelly roll pan. (Amanda weighted hers out.) Spread pie filling over the top of the batter. Drop remaining batter onto the pie filling layer by spoonfuls. Spread gently. This doesn't spread well....(Beth)
Bake for 40-45 minutes or until golden brown.Remove to a wire rack.

Whisk together the powdered sugar, melted butter, and heavy cream. Drizzle over warm bars.
Allow to cool completely before cutting into squares.

2 comments:

  1. I made these yesterday...I had lots of cherries from our one tree in the freezer. So I drained them and thickened the juice with cornstarch...added almost 2 cups of sugar...they come from a sour cherry tree. There isn't much left...yummy! Thank You!

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