Here’s a detailed, unique article on making cherry pie bars that are easy, shareable, and irresistibly flaky:

How to Make a Tray of the Most Delicious Cherry Pie Bars – Easy, Shareable & Irresistibly Flaky!

Cherry pie is a classic dessert, but sometimes slicing and serving a traditional pie can be messy or inconvenient for parties. Enter cherry pie bars—all the luscious, flaky goodness of a pie, in a perfectly portable, easy-to-serve tray! These bars are sweet, tart, and buttery, making them an instant crowd-pleaser. Here’s a step-by-step guide to crafting them.

Ingredients You’ll Need

For the Crust & Topping:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Cherry Filling:

• 2 cups pitted fresh or frozen cherries (or one 21-ounce can of cherry pie filling)
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it. Lining the pan ensures the bars lift out easily once baked.

Step 2: Make the Crust

1. In a large mixing bowl, whisk together flour, baking powder, and salt.
2. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to mix until the mixture resembles coarse crumbs.
3. In a separate small bowl, whisk together the egg and vanilla extract, then fold it into the flour-butter mixture.
4. Press about two-thirds of the dough evenly into the bottom of your prepared pan to form a sturdy, even crust.

Pro tip: Don’t overmix; keeping some butter chunks intact helps make the crust flaky.

Step 3: Prepare the Cherry Filling

1. In a medium saucepan over medium heat, combine the cherries, sugar, cornstarch, and lemon juice.
2. Stir constantly until the mixture thickens and the cherries release their juices, about 5–7 minutes.
3. Remove from heat and stir in vanilla extract. Allow it to cool slightly before spreading on the crust.

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