Nothing says love like pie! But I am not known for my pie making capabilities. Just thinking about rolling out pie crust and making the filling wears me out. But I have a solution! Who’s your buddy? Who’s your pie pal! You can have your pie and never have to worry about breaking out that rolling pin!
Cherry Pie Bars…brilliant! Wish I would have thought of them but I pinched the recipe from Taste of Home.
Rather than go on and on about how good these are and how easy they are to make. I think I’ll just show ya this time…
Now wasn’t that fun! So much better than me going on and on 🙂
- Don’t stress over the pan. If you don’t have a jelly roll type sheet pan than a 9 x 13 cake or casserole pan will do the trick.
- To help you gauge how much 3/4 of the batter is. I just mark the batter in the bowl with a big cross and take out 3/4, leaving 1/4.
- To make your glaze go on all pretty and stuff. Put it in a baggie and cut a small tip on the end.
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
- 2 cans (21 ounces ) cherry pie filling
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 to 3 tablespoons milk
- Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
- Spread ¾ of dough into a greased 15x10x1 or a 9 x 13 baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely before glazing. (I put mine in the fridge to hurry it up).
- In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top. Yield: 5 dozen.