Cherry Pie Bars

Filling

4 cups pitted Rainier cherries

1 cup sugar

4 tbsp corn starch

2 tsp amaretto

1 1/2 tsp lemon juice

1 egg, whisked

1/2 cup rolled oats

1/4 cup chopped pecans


Crust

3/4 cup shortening or softened butter

1/2 cup sugar

1 3/4 cups flour

1/4 cup chopped pecans

1/4 tsp salt


Topping

1/4 cup softened butter

1/3 cup rolled oats

1/3 cup chopped pecans

1/3 cup brown sugar

1/4 tsp salt


In a saucepan, cook cherries, sugar, corn starch, amaretto, and lemon juice on medium heat until bubbling. Put in freezer to cool, or store in refrigerator overnight.

Preheat oven to 300° F. Stir together the sugar, flour, and salt for the crust in a medium mixing bowl. Cut in shortening with a fork or pastry cutter until crumbly. Mix in pecans. Press the crust into the bottom on a 13"x9" pan. Bake for 20 minutes, or until top starts to get bubbles and turn golden brown around the edges.

While crust is baking, prepare the topping. Use a fork to mix butter, oats, pecans, brown sugar, and salt in a small mixing bowl, or pulse in a food processor until just combined.

Pull cooled cherry filling out of the freezer. Stir in the egg, oats, and pecans. Pour filling over the hot crust. Crumble brown sugar mixture over the top. Bake for 35-40 minutes, until filling is set and topping starts to darken.


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