Cherry Pie Bars

By chelyc13

Ingredients

• FOR THE CRUST AND TOPPING:
• 3 cups all purpose flour
• 1 1/2 cups sugar
• 1/4 teaspoon fine sea salt
• 3/4 pound unsalted butter, cut into cubes
• FOR THE FRUIT FILLING:
• 2 cups sugar
• 3/4 cup unbleached all purpose flour
• pinch of fine sea salt
• 4 large eggs
• 1 cup sour cream
• Two 16oz packages frozen cherries, thawed and drained

Preparation

Step 1

1. Position a rack in the middle of the oven and preheat the oven to 350. Grease a 9x13 inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

2. To make the crust and topping: in the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar, and salt and mix on low speed until well blended. With th emixer running on low, add the cubed butter a little at a time, beating until the mixture looks dry and crumbly. Reserve 1 1/2 cups of the mixtur efor the crumb topping; refrigerate it while you bake the crust.

3. Press the rest of the mixture evenly over the bottom of ht eprepared pna. Bake the crust for 12 to 15 minutes, until lightly golden. let cool for at least 10 minutes.

4. Meanwhile, make the fruit filling: in a alrge mixing bowl, whisk together the sugar, flour, and salt. Add the eggs and sour cream and whisk until smooth. Gently fold in the cherries.

5. Pour the filling over the crust. Sprinkle the reserved crumb topping evenly on top. Bake for 45 to 55 mintues, until the top is golden brown and bubbly.

6. Cool the bars for at least an hour before cutting into squares, or scoop them out with a spoon while they are warm. The bars will keep in an airtight container in the refrigerator for up to 3 days.