Cherry Pie Bars
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Give us a dessert that’s nostalgic, shareable and ready in all of 45 minutes’ time, and we’ll give you our hand in marriage. Just kidding…but while we’re on the subject of sweets, these easy cherry pie bars, from Danielle Kartes’s cookbook, Rustic Joyful Food: Meant to Share, fit the bill quite nicely.
“These bars aren’t actually pie at all,” Kartes writes. “The recipe makes a lovely, buttery pound cake intertwined with cherry pie filling.”
No need to get technical. Pie or pound cake, it’s delicious either way.
Recipe by Danielle Kartes from Rustic Joyful Food: Meant To Share. Photographs by Michael Kartes.
Ingredients
2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
One 21-ounce can cherry pie filling
Confectioners’ sugar, for glazing (optional; see note)
Directions
1. Preheat oven to 350°F. Line a 9-by-13-inch pan with parchment paper.
2. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until just combined. Add the flour, baking powder, and salt, and mix to combine. Spread a little over half the cake batter into the pan. Evenly spread the cherries over top, then spoon the rest of the cake batter over the cherries. (It’s fine if the cherries show through.)
3. Bake until the top has turned slightly golden, 30 to 35 minutes. (Do not overbake.) Cool before slicing into squares.
Note: Optionally, you can finish the cherry pie bars with a glaze made from confectioners’ sugar. Combine about ¼ cup confectioners’ sugar with enough water to make a drizzly consistency, then drizzle over the bars before cutting and serving.
280 calories
11g fat
42g carbs
3g protein
22g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.