Saturday, January 8, 2011

Cherry Crumble Pie Bars

Cub Scouts is my brilliant excuse to bake, now that the holidays are over. I'd been eyeing this recipe in my Christmas Cookie book, but didn't think that it would hold up in a gift box, so didn't try it in December. I was right, it wouldn't hold up very well in a gift box, but they worked very well for serving at the Den Meeting Friday night!

Cherry Crumble Pie Bars

2 c flour
1 1/2 c finely ground pecans
3/4 c brown sugar
1 c butter, cut up
3/4 c granulated sugar
1 T cornstarch
1/2 tsp finely grated orange peel
4 c pitted cherries (if frozen, thaw and drain)
1 tsp almond extract

Preheat oven to 350. Line 9x13" pan with foil, so the foil extends over the edge.

For crust, stir together flour, pecans, and brown sugar. With a pastry blender, cut in butter until mixture resembles fine crumbs. Reserve 1 1/2 c of mixture in another bowl for the topping. Press remaining mixture evenly into the bottom of the foil-lined pan. Bake in preheated oven for 15 minutes.

For filling, combine granulated sugar, cornstarch and orange peel. Add cherries and almond extract. Toss gently to combine. Spoon cherry mixture over hot crust, spreading evenly. Spoon remaining crumb mixture on top of filling.

Bake for 40 minutes, or until filling is bubbly and topping is lightly browned. Cool pan on wire rack. Using the edges of the foil, lift bar out of the pan. Invert onto baking sheet, remove foil. Invert again onto cutting board. Cut into bars.

Freshly ground pecans

A pastry blender - my least favorite kitchen utensil

Sugar coated cherry yumminess

Into the oven


Cut and ready to eat

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