This is my grandma! I love her so much and I LOVE when we get to visit her at her home in Utah. She is always cooking up at least 5 different things at a time in the kitchen and one of them is always some kind of dessert. She makes the best banana bread and zucchini bars. I remember a few times growing up when my mom, grandma, and great grandma would get together and make cottage cheese dumplings (an old family recipe) or can fruit from my grandma’s garden. That garden is still amazing! I was able to take Charlotte there last year and she was in heaven! She ate so many cherries from the cherry tree, her face, hands and everything else were covered in juice. Those cherries were ahhhhmazing. My mom and grandma got together at the end of the season last year and bottled a bunch of pie cherries. While she was visiting she made some cherry pie bars for the family and they were one of the best things I’ve ever eaten.
What I loved about making these tonight is that almost everything used was home/farm grown. My mom and dad raise chickens, bees, and bunnies and they get their milk/cream fresh from a local dairy and turn it into butter at home. So that means my very own family produced the butter, cream, cherry pie filling (from grandma’s tree), and eggs used in the recipe. That’s kind of amazing to me! I never thought home grown things could taste so much different, but it’s true, they do!
Let’s get back to the bars. Some things you should know going into this: Spreading the dough into the jelly roll pan is the most difficult part of this whole project. It just takes a little bit of time to get it thin enough with out having any holes. This is what it should look like.
Also, this should go without saying but you don’t have to make your own butter or cherry pie filling. Store bought really is just fine. It was fun to watch my mom turn the canned cherries into pie filling!
And we didn’t have pasteurized milk so we used cream for the glaze instead.
Here we go!
Cherry Pie Bars
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 cups AP flour
- 1 tsp salt
- 2 (21 oz) cans cherry pie filling
For the Glaze
- 1 Cup powdered sugar
- 1/2 tsp vanilla extract
- 2 TBS milk or cream
- In a large mixing bowl, cream together butter and sugar. Add eggs one at a time beating well after each addition. Beat in the extracts. Add flour and salt to the butter mixture, mix just until incorporated.
- Spread about 2/3 of the batter into a greased cookie sheet or jelly roll pan. Cover with cherry pie filling. Then drop the remaining batter all over the top of the filling, like a strudel.
- Bake at 350 for 30-35 minutes. Drizzle with glaze and allow to cool.
Mmm… Look how pretty they are! They tasted even better than they look if you can imagine.
Let me know if you make this! Thanks for reading!
*I should add that this recipe is from Allrecipes in 2012 but I wasnt able to find a current link