Cherry Pie Slab Bars are a delightful twist on the classic cherry pie, offering a portable and shareable option that’s perfect for gatherings, picnics, or simply indulging at home. These bars combine a buttery, flaky crust with a luscious cherry filling, enveloping you in their sweet aroma the moment they come out of the oven. The simplicity of this recipe makes it an ideal choice for both seasoned bakers and beginners who want to bring a touch of comfort and nostalgia to their kitchen. Ready to dive into this step-by-step recipe? Let’s get started!
Ingredients
To create these irresistible Cherry Pie Slab Bars, gather the following ingredients:
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3 3/4 cups all-purpose flour, plus more for rolling: This flour will form the base of your tender crust, providing a rich texture that contrasts beautifully with the juicy filling.
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3/4 cup plus 1 tbsp. sugar, divided: Sweetness is key, and this sugar will help balance the slight tartness of the cherries.
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2 3/4 tsp. kosher salt, divided: Salt enhances flavor and balances sweetness; it plays a crucial role in baking.
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1 1/2 cups unsalted butter, cold and cubed: For that flaky, tender crust, the butter must be cold to ensure it doesn’t melt before baking.
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9 cups sweet dark cherries, pitted: The stars of this dessert, these juicy cherries will burst with flavor and provide a stunning pop of color.
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6 tbsp. cornstarch: This thickening agent will help create a beautiful, luscious filling that stands up when the bars are cut.
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Zest and juice of 2 lemons: Adding brightness and acidity, lemon enhances the cherry flavor beautifully.
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1 tsp. pure vanilla extract: A splash of vanilla adds warmth and depth to the filling.
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1/4 tsp. almond extract (optional): For those who enjoy its subtle flavor, almond extract elevates the cherry filling.
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7 drops Angostura bitters (optional): A hint of bitters adds complexity to the flavor profile.
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1 large egg, beaten to blend: This egg will create a lovely golden wash for the top crust.
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3 tbsp. demerara sugar: Sprinkle this on top for added texture and a caramelized finish.
Cooking Time & Tips for Cherry Pie Slab Bars
When preparing Cherry Pie Slab Bars, the cooking time can vary depending on the desired crispiness of the crust. A quick version may have a shorter chilling time, while a slower approach allows the dough to develop deeper flavors. The flavor and texture difference can be significant, so consider your time and emphasis on flavor.
Practical Tips for Success
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Butter Temperature: Make sure to use cold, cubed butter. This ensures a flaky crust; the cold prevents the butter from fully integrating into the dough.
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Dough Resting Time: Allow the dough to chill as recommended. Chilling not only helps with rolling out but also enhances the flavor.
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Cherry Selection: Use fresh, sweet dark cherries for the best results. Ensuring they are pitted and ripe enhances the overall taste.
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Precise Cooking: Keep an eye on the baking time; an underbaked crust can result in sogginess. Aim for a golden brown finish.
Step-by-Step Directions
To start, take a large bowl and whisk together the flour, 1 tablespoon of sugar, and 2 1/4 teaspoons of salt until fully combined. This is your dry mix, setting the foundation for the dough.
Next, using your fingertips, rub the cold, cubed butter into the dry mixture until the pieces resemble large, flattened coins. This step is crucial for creating that desired flakiness in the crust.
Gradually stream in 3/4 cup of very cold water while stirring with a fork until a shaggy mixture forms. You want to avoid overworking the dough; gently bringing it together is key.
Once combined, squeeze the mixture together with your hands to form a rough dough. Knead it a few times until it’s just combined. Be careful not to over knead!
Flatten the dough into a rectangle, wrap it in plastic, and refrigerate until very cold for at least 2 hours or up to 3 days. This rest period is essential for developing texture.
In a medium saucepan, rub lemon zest into the remaining 3/4 cup of granulated sugar. This will help enhance the sugar with fresh lemon flavor. Add the pitted cherries, cornstarch, and the remaining 1/2 teaspoon of salt.
Cook the mixture over medium heat until it thickens and bubbles, which takes about 4 to 5 minutes. Stir in the lemon juice, vanilla extract, almond extract (if desired), and bitters (if using). Let this mixture cool at room temperature, then refrigerate.
Preheat your oven to 425°F. While it’s heating, roll out the dough into a rough rectangle before folding it into thirds like a letter. Keep one-third of the dough reserved in the refrigerator while you roll the remaining dough to an 18 x 14-inch rectangle.
Transfer the rolled-out dough to a 13 x 9-inch baking pan, making sure to press it into the bottom and sides. Now, roll out the reserved dough into a rough 13 x 9-inch rectangle and cut out decorative shapes as desired.
Spread the cooled cherry filling into the baking dish and carefully place the top sheet of dough over the filling, folding any excess dough into the overhang.
Brush the top with the beaten egg wash and sprinkle demerara sugar over it. This gives an appealing, crunchy finish to your bars.
Bake for 20 minutes, then reduce the temperature to 350°F. Continue baking until the crust turns dark brown and the filling is bubbling, usually about 60 to 90 minutes more.
Finally, allow the Cherry Pie Slab Bars to cool to room temperature for at least 2 hours or up to overnight to set. Patience is critical here; it allows the flavors to meld beautifully.
Serving Suggestions & Occasions
Cherry Pie Slab Bars make for a show-stopping dessert at various occasions! Serve them at summer picnics, birthday celebrations, or even a casual family dinner. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra luxurious touch. These are also perfect for potlucks—everyone will love having their own slice of nostalgia!
Common Mistakes for Cherry Pie Slab Bars
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Overworking the Dough: This can lead to a tough crust. Mix just until combined.
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Skipping the Chilling Step: Chilling helps the dough hold its shape during baking, resulting in that lovely flaky texture.
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Not Using Fresh Cherries: Canned or frozen can yield a different texture and flavor; fresh is always best.
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Underbaking: Less than fully baked bars can lead to a soggy bottom. Ensure the crust is golden brown and the filling is bubbling.
Healthier Alternatives & Variations
For a lighter take on Cherry Pie Slab Bars, consider using whole wheat flour instead of all-purpose. You can also reduce the sugar or try a natural alternative like honey or agave syrup for sweetness. For a twist, try using different fruits like blueberries, peaches, or apples, adjusting the sugar as needed. For a vegan version, substitute the butter with a plant-based alternative and replace the egg wash with a non-dairy milk for brushing.
FAQs
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Can I use frozen cherries for this recipe?
Yes, you can use frozen cherries! Just make sure to thaw and drain excess liquid before cooking. -
How long do these bars keep?
They can be stored in an airtight container in the fridge for up to 5 days. -
Can I make the dough ahead of time?
Absolutely! The dough can be made in advance and stored in the refrigerator for up to 3 days. -
What can I use instead of cornstarch?
You can use arrowroot powder or tapioca starch as a substitute. -
Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free all-purpose flour blend for the crust. -
Can I make these bars without adding extra flavors like almond extract?
Of course! Feel free to omit any extract that doesn’t suit your taste.
Conclusion
Cherry Pie Slab Bars are not just a dessert; they are a warm embrace of nostalgia, sweetness, and delightful flavors. The ease of preparation combined with the joy of sharing these bars with friends and family makes them a must-try. Whether you savor them alone or share them at your next gathering, your taste buds will thank you for creating this heartwarming treat. Don’t wait too long—get baking and enjoy the luscious, fruity goodness of Cherry Pie Slab Bars today!
Cherry Pie Slab Bars
Ingredients
For the Crust
- 3 3/4 cups all-purpose flour, plus more for rolling Forms the base of your tender crust.
- 3/4 cup sugar, divided Sweetness to balance the tartness of cherries.
- 2 3/4 tsp kosher salt, divided Enhances flavor and balances sweetness.
- 1 1/2 cups unsalted butter, cold and cubed Must be cold for a flaky, tender crust.
- 1 large egg, beaten to blend For a golden wash on top.
- 3 tbsp demerara sugar Sprinkle for added texture and caramelized finish.
For the Filling
- 9 cups sweet dark cherries, pitted The stars of this dessert.
- 6 tbsp cornstarch Thickening agent for a luscious filling.
- Zest and juice of 2 lemons Enhances cherry flavor.
- 1 tsp pure vanilla extract Adds warmth to the filling.
- 1/4 tsp almond extract (optional) Elevates the cherry filling flavor.
- 7 drops Angostura bitters (optional) Adds complexity to flavor.
Instructions
Preparation
- In a large bowl, whisk together the flour, 1 tablespoon of sugar, and 2 1/4 teaspoons of salt until fully combined.
- Using your fingertips, rub the cold, cubed butter into the dry mixture until the pieces resemble large, flattened coins.
- Gradually stream in 3/4 cup of very cold water while stirring with a fork until a shaggy mixture forms.
- Squeeze the mixture together with your hands to form a rough dough, knead a few times until just combined.
- Flatten the dough into a rectangle, wrap it in plastic, and refrigerate for at least 2 hours or up to 3 days.
Filling Preparation
- In a medium saucepan, rub lemon zest into the remaining 3/4 cup of granulated sugar.
- Add the pitted cherries, cornstarch, and the remaining 1/2 teaspoon of salt, and cook over medium heat until thick and bubbling, about 4 to 5 minutes.
- Stir in lemon juice, vanilla extract, almond extract (if desired), and bitters (if using). Let cool, then refrigerate.
Baking
- Preheat the oven to 425°F. Roll out the dough into a rectangle, fold it into thirds and refrigerate a third while rolling out the remaining dough into an 18 x 14-inch rectangle.
- Transfer the rolled-out dough to a 13 x 9-inch baking pan, pressing it into the bottom and sides.
- Roll out the reserved dough, cut out decorative shapes, and place it over the cherry filling.
- Brush the top with beaten egg wash, sprinkle demerara sugar over it, and bake for 20 minutes.
- Reduce the temperature to 350°F and continue baking until the crust is dark brown and filling is bubbling, about 60 to 90 minutes.
- Allow to cool at room temperature for at least 2 hours or overnight to set.
