Summer always brings back sweet memories of my grandmother’s kitchen, where the aroma of freshly baked pies filled the air. One of my favorites was her cherry pie, a true family treasure. With a hint of nostalgia, I recently experimented with transforming this beloved pie into convenient Red Tart Cherry Pie Bars. These bars capture the essence of a classic cherry pie but are perfect for sharing at summer picnics or family gatherings.
The star ingredient is Oregon Fruit Red Tart Cherries, which provide the perfect balance of sweet and tart. As a kid, I remember my grandmother and I pitting fresh cherries in her backyard. While those times were magical, using canned tart cherries makes this recipe so much easier without compromising on flavor. A hint of lemon juice and a touch of vanilla extract enhance the cherries’ natural tang, making the filling irresistibly delicious.
The shortbread crust is another highlight of these bars. It’s buttery, slightly sweet, and has just the right amount of crunch to complement the juicy cherry filling. For a little twist, I like to add shredded coconut to the reserved crumble topping. It adds a subtle sweetness and a bit of texture that pairs beautifully with the cherries.
Feel free to experiment with the recipe. Sometimes I swap out the coconut for chopped almonds or even add a dash of almond extract to the filling. These variations can add a unique twist to the bars, making them your own signature dessert.
If you’re planning a gathering or just want to treat your family, these Red Tart Cherry Pie Bars are sure to impress. They are best enjoyed within the first couple of days, but trust me, they won’t last that long!
Preparing Red Tart Cherry Pie Bars
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Ingredients
- 2 cans (14 ounces each) Oregon Fruit Red Tart Cherries
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 5/8 cups all-purpose flour
- 16 tablespoons unsalted butter (melted and some extra for greasing the pan)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons shredded sweetened coconut
Directions
- For the filling, drain two cans of Oregon Fruit Red Tart Cherries in a medium coarse strainer over a large bowl for about 5 minutes.
- Transfer the drained cherries to a saucepan (2 or 3-quart size). Add 1/2 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1 tablespoon lemon juice. Mix until the cornstarch is fully dissolved. Let sit for 5 minutes to allow liquid to form in the pan.
- Heat the cherry mixture over medium-high heat until it boils, stirring occasionally. Lower the heat to medium and continue to cook for an additional minute, stirring constantly, until the mixture thickens and turns glossy. Remove from heat and stir in 1 teaspoon vanilla extract. Set aside.
- Preheat the oven to 350°F. Brush a 9×9-inch baking pan with melted butter. Line the pan with parchment paper, leaving some overhang on all sides, and brush the parchment paper with more melted butter, ensuring the corners are covered.
- In a large bowl, whisk together 2 5/8 cups all-purpose flour, 3/4 cup sugar, 1/2 teaspoon salt, and 1/4 teaspoon baking powder for about 30 seconds. Melt 16 tablespoons of unsalted butter over low heat.
- Combine the melted butter with the flour mixture using a spatula until fully mixed. Reserve 1 cup of this mixture in a separate bowl, then mix in 3 tablespoons shredded sweetened coconut with the reserved portion.
- Press the remaining crust mixture into the prepared baking pan, spreading it evenly.
- Bake the crust for 21-23 minutes until the edges turn golden brown.
- Remove the baked crust from the oven, keeping the oven on at 350°F. Spread the prepared cherry filling evenly over the crust using an offset spatula. Sprinkle the reserved crumble mixture on top of the filling.
- Bake for another 20-22 minutes until the edges of the filling bubble and the topping is light golden brown. Remove from the oven and let cool on a wire rack. Use a spatula or butter knife to loosen the edges from the parchment paper.
- Allow the bars to cool to room temperature, then refrigerate. Once chilled, lift the bars from the pan using the parchment overhang and cut into squares.
- Store the bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 10 days.
FAQs:
Can I use fresh cherries instead of canned cherries for the Red Tart Cherry Pie Bars?
Yes, you can use fresh cherries instead of canned ones. However, you will need to pit and possibly adjust the sugar level based on the sweetness of the cherries. Fresh cherries might also require more cooking time to achieve the right consistency.
What can I use as a substitute for cornstarch in this recipe?
If you don’t have cornstarch, you can use an equal amount of arrowroot powder or tapioca starch as a substitute. These alternatives will help thicken the cherry filling similarly to cornstarch.
Is it possible to make the shortbread crust and topping ahead of time?
Absolutely, you can prepare the shortbread crust and topping ahead of time. Store the unbaked crust mixture in an airtight container in the refrigerator for up to 2 days. When ready to use, allow it to come to room temperature before pressing it into the pan.
Can I omit the shredded coconut from the topping?
Yes, you can omit the shredded coconut if you prefer. The topping will still be delicious and crumbly without it. If you want, you can replace the coconut with chopped nuts for added texture and flavor.
How should I store the Red Tart Cherry Pie Bars?
To store the bars, keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 10 days. Make sure to bring them to room temperature before serving for the best flavor and texture.
Can I freeze these cherry pie bars for later use?
Yes, you can freeze the cherry pie bars. After they have cooled completely, cut them into squares and wrap each bar in plastic wrap. Place the wrapped bars in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Red Tart Cherry Pie Bars
Ingredients
- 2 14- ounce cans Oregon Fruit Red Tart Cherries
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 2 5/8 cups all-purpose flour
- 16 tablespoons unsalted butter melted plus extra to brush the sides and bottom of the baking pan
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 3 tablespoons sweetened shredded coconut
Instructions
Red Tart Cherry Filling
- Place a medium coarse strainer over a large bowl. Pour the contents of two cans of Oregon Fruit Red Tart Cherries into the strainer and let them drain for about 5 minutes.
- Pour the drained cherries into a 2 or 3-quart saucepan. Add the sugar, cornstarch, kosher salt, and lemon juice. Stir until the cornstarch is dissolved, then let sit for 5 minutes until there is liquid in the pan.
- Heat the pan over medium-high heat, bringing the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to medium and cook for another minute, stirring constantly, until thickened and glossy. Remove from heat and stir in the vanilla extract. Set aside.
Make the Shortbread Crust and Topping
- Preheat your oven to 350°F.
- Brush the sides and bottom of a 9x9-inch square pan with melted butter. Line the pan with parchment paper, leaving overhang on all four sides, and brush the parchment paper with butter, making sure to get the corners.
- Melt the butter over low heat. While the butter melts, whisk together the flour, sugar, kosher salt, and baking powder in a large bowl for about 30 seconds.
- Pour the melted butter into the flour mixture and combine with a spatula until no white bits remain. Reserve 1 cup of this mixture in a separate bowl, then add the shredded coconut to the reserved mixture and toss together.
- Press the remaining crust mixture into the prepared pan, ensuring an even thickness.
- Bake the crust for 21-23 minutes until the edges are golden brown.
Assemble the Red Tart Cherry Pie Bars
- Remove the crust from the oven, keeping the oven on at 350°F. Spoon the cherry filling over the baked crust and spread evenly with an offset spatula. Sprinkle the reserved crumble mixture over the cherry filling.
- Bake for 20-22 minutes until the filling is bubbly at the edges and the topping is a light golden brown. Remove from the oven and place on a wire rack to cool. Run an offset spatula or butter knife along the edges to loosen from the parchment paper.
- Allow the bars to cool to room temperature, then refrigerate. Once cold, lift the bars from the pan using the parchment sling and cut into squares.
Notes
These bars are best eaten within the first two days. Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 10 days.
