A delicious twist on traditional cherry pie, these bars are perfect for feeding a crowd. With a buttery crust, sweet-tart cherry filling and a hint of citrus zest, they’re sure to be a hit at any gathering.
Ingredients:
For the crust and topping:
- 3 3/4 cups (510g) all-purpose flour, plus extra for rolling
- 3/4 cup (167g) plus 1 tablespoon sugar, divided
- 2 3/4 teaspoons kosher salt, divided
- 1 1/2 cups (3 sticks) unsalted butter, cold, cubed
For the cherry filling
- 9 cups (about 3lb) sweet dark cherries, stoned
- 6 tablespoons cornflour
- Peel and juice of 2 lemons
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 7 drops of Angostura bitters (optional)
For the assembly:
- 1 large egg, beaten (for the egg wash)
- 3 tablespoons demerara sugar (for dusting)
Method:
Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, combine the all-purpose flour, 3/4 cup sugar and 2 1/2 teaspoons kosher salt.
Add the cold, cubed butter and, using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs and the butter is pea-sized. The mixture should hold together when squeezed.
In another large bowl, combine the pitted cherries, cornstarch, lemon zest, lemon juice, vanilla extract, almond extract (if using), Angostura bitters (if using) and the remaining 1 tablespoon sugar and 1/4 teaspoon kosher salt. Toss gently to coat the cherries evenly.
Divide the pastry in half. Press half of the dough evenly into the bottom of the prepared tin to form a crust.
Spread the cherry filling evenly over the crust.
Roll out the remaining pastry on a lightly floured surface to a rectangle slightly larger than the tin. Carefully place the rolled out dough over the cherry filling, pressing the edges to seal with the bottom crust. Trim any excess dough over the edges of the tin.
Brush the top crust with the beaten egg wash and sprinkle evenly with demerara sugar.
Using a sharp knife, make several slits in the top crust to allow steam to escape.
Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and leave to cool on a wire rack. When cooled, use the parchment to lift the bars out of the pan and onto a cutting board.
Cut into squares and serve at room temperature. These bars can be stored in an airtight container at room temperature for up to 3 days.
Enjoy these Cherry Pie Slab Bars with their buttery crust, juicy cherry filling and delicious sweetness! They are perfect for picnics, potlucks or any occasion when you want to share a delicious dessert with friends and family.
