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Easy Cherry Pie Bars Recipe with Flaky Star Cutouts Perfect for Desserts

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These Easy Cherry Pie Bars combine the nostalgic flavor of cherry pie with a flaky crust and charming star-shaped cutouts, perfect for quick and delightful desserts.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 4 to 6 tablespoons ice water
  • 3 cups (450 g) frozen tart cherries, thawed and drained
  • ¾ cup (150 g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • Coarse sugar for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups all-purpose flour, ½ cup granulated sugar, and ½ teaspoon salt.
  2. Cut in 1 cup cold, cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits (about 5 minutes). If butter warms, chill dough in fridge for 10 minutes.
  3. Slowly add 4 to 6 tablespoons ice water, one tablespoon at a time, mixing gently until dough just starts to clump. Form dough into two equal disks, wrap in plastic, and chill for at least 1 hour.
  4. While dough chills, combine 3 cups thawed and drained tart cherries, ¾ cup sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract in a medium bowl. Mix gently and set aside.
  5. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line with parchment paper.
  6. Roll out one disk of dough on a lightly floured surface to fit bottom of pan (9×13 inches). Press evenly and prick crust with fork to prevent bubbling.
  7. Spread cherry filling evenly over bottom crust, about 1 inch thick.
  8. Roll out second dough disk to same size. Use star-shaped cookie cutter to cut out stars and arrange over cherry filling, leaving small gaps for steam.
  9. Brush stars with egg wash and sprinkle with coarse sugar if desired.
  10. Bake for 40 to 45 minutes until crust is golden brown and filling bubbles. Watch stars to avoid over-browning; tent with foil if needed.
  11. Cool bars completely on wire rack before slicing into squares. Serve at room temperature or chilled.

Notes

Keep butter cold to ensure flaky crust. Chill dough for at least 1 hour before rolling. Drain cherries well to avoid soggy filling. Use cornstarch to thicken filling. Let bars cool completely before slicing to prevent filling leakage. If stars brown too quickly, tent with foil.

Nutrition

Keywords: cherry pie bars, cherry dessert, flaky crust, star cutouts, easy cherry bars, quick dessert, potluck dessert, cherry filling

Find it online: https://breezybake.com/easy-cherry-pie-bars-recipe-with-flaky-star-cutouts-perfect-for-desserts/