Try this Cherry Pie Bars recipe, or contribute your own.
Suggest a better descriptionPrep time : 20 minutes
Cooking time : 1 hour 10 minutes
Total time : 1 hour 30 minutes
Serves : 9-12
STEPS
Make the crust:
In a large bowl, use a rubber spatula to mix together the flours and sugar.
Add the vegan butter and incorporate using a pastry cutter or a fork until the mixture forms a soft, sandy texture.
Add 7 tablespoons of the ice cold water, one tablespoon at a time, mixing it with a rubber spatula to incorporate, until the dough is no longer dry and crumbly, and there are no white streaks of flour visible. If the dough is still pretty crumbly, add the remaining tablespoon of water.
Form the dough into a ball with your hands, wrap it in plastic wrap, and place in the refrigerator while you prepare the filling.
Make the cherry filling:
In a saucepan, combine the pitted cherries and maple syrup. Cover and bring to a boil over medium-high heat.
Reduce the heat to medium and cook for 5 minutes, covered, watching the mixture closely, making sure that the mixture does not boil over, and stirring from time to time.
After 5 minutes, remove the lid and continue cooking for 10 minutes, stirring from time to time.
Whisk together in a small bowl water, cornstarch, and vanilla extract.
Pour the cornstarch mixture into the saucepan with the cherries and continue cooking for 2 minutes or until the mixture has thickened.
Remove from the heat and let cool while you assemble the bars.
Assemble:
Heat the oven to 350ºF and line a 8x8-inch baking dish with parchment paper.
Cut out about 2/3 of the chilled dough and transfer it into the baking dish. Spread the dough over the entire surface of the baking dish using your fingers. Poke it with a fork two dozen times and bake for 15 minutes.
Remove the crust from the oven and increase the oven temperature to 375ºF.
Spread evenly the cherry mixture onto the crust.
Top the cherry mixture with the remainder of the dough, cut into small flattened pieces.
If desired, brush 1 tablespoon of milk onto the dough and sprinkle with turbinado sugar.
Bake for 40 minutes or until the topping is golden brown.
Let cool for at least one hour before cutting into squares. Keep in the refrigerator in an airtight container for up to 3 days.
NOTES:
For any swaps, check the Swaps & Comments section above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (1103g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 2059 | ||
Calories from Fat: 91 (4%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 10.2g | 14 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 1727mg | 60 % | |
Potassium 1804.6mg | 47 % | |
Total Carbohydrate 451.1g | 133 % | |
Dietary Fiber 34.3g | 137 % | |
Sugars, other 416.8g | ||
Protein 45.7g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2059
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.