AuthorVivThese cherry bars are surrounded by a yummy pastry crust. Topped with a powdered sugar glaze.
Preheat oven to 375 degrees.
Combine 2 1/2c of flour 1t salt, 2T sugar and 1c butter. Cut butter into flour mixture with a pastry cutter or use a food processor to make it super quick. Add 1 egg yolk (save egg white for top of pastry) and 2/3c milk. Mix dry and wet ingredients together with a fork. Divide dough in half and roll out each half between two sheets of Saran Wrap. Put rolled out dough on pan (10x15-or smaller).
Open one can of cherry pie filling and spread over first layer of pastry. Put 2nd layer on top of cherry pie filling and seal the edges of the dough as much as possible. Beat egg white in a small bowl with a fork to make it foamy. Using a pastry brush, brush the egg white on top of the dough - this will make a nice crisp shiny crust. Bake at 375 degrees for 25-30 minutes.
Tip: One can of pie filling does not look like it is enough. It looks so thin like it barely covers the layer, but if you use two cans of filling it will be wet and soggy instead of thin crisp pastry.
Glaze the cherry bars when they are warm but not hot, so the frosting will spread easily.
Ingredients
Directions
Preheat oven to 375 degrees.
Combine 2 1/2c of flour 1t salt, 2T sugar and 1c butter. Cut butter into flour mixture with a pastry cutter or use a food processor to make it super quick. Add 1 egg yolk (save egg white for top of pastry) and 2/3c milk. Mix dry and wet ingredients together with a fork. Divide dough in half and roll out each half between two sheets of Saran Wrap. Put rolled out dough on pan (10x15-or smaller).
Open one can of cherry pie filling and spread over first layer of pastry. Put 2nd layer on top of cherry pie filling and seal the edges of the dough as much as possible. Beat egg white in a small bowl with a fork to make it foamy. Using a pastry brush, brush the egg white on top of the dough - this will make a nice crisp shiny crust. Bake at 375 degrees for 25-30 minutes.
Tip: One can of pie filling does not look like it is enough. It looks so thin like it barely covers the layer, but if you use two cans of filling it will be wet and soggy instead of thin crisp pastry.
Glaze the cherry bars when they are warm but not hot, so the frosting will spread easily.
