Description
These Rainier Cherry Pie Bars combine a buttery shortbread crust with a luscious, thick cherry filling made from fresh Rainier cherries. Toasted walnuts add a delightful crunch in the topping, giving a perfect balance of textures and flavors in a convenient bar form. Ideal for cherry lovers looking for a homemade dessert with a flaky crust and rich fruit filling.
Ingredients
Scale
Shortbread Crust
- 2 cups butter, softened (4 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 & 1/2 teaspoons kosher salt
- 4 cups flour, spooned and leveled
Topping
- 1/2 cup toasted walnuts, chopped
Cherry Filling
- 2 & 1/2 pounds Rainier cherries, pitted (about 8 cups)
- 1 & 1/4 cups granulated sugar
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 & 1/2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
Instructions
- Toast the walnuts: Preheat oven to 375°F. Spread 1/2 cup chopped walnuts on a dry baking sheet and bake for about 5 minutes. Stir and continue baking in 2-minute increments, stirring each time, until walnuts are browned and fragrant. Remove and cool.
- Prepare baking pan: Line a 9×13 inch pan with parchment paper or grease with nonstick spray or butter. Set aside.
- Make shortbread crust: In a bowl or stand mixer, beat 2 cups softened butter until smooth with no lumps, scraping the bowl sides and bottom.
- Add sugar: Add 1 cup granulated sugar and beat for 2 minutes until the mixture is light and fluffy.
- Add extracts and salt: Mix in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 & 1/2 teaspoons kosher salt until combined.
- Add flour: Add 1 cup flour at a time (total 4 cups), beating after each addition and scraping the bowl. The last cup or two may require mixing with a wooden spoon if using a hand mixer.
- Press crust into pan: Divide dough, spreading about 2/3 into the pan in chunks. Use lightly wet hands to press evenly into the bottom. Chill in refrigerator for about 20 minutes for a flaky crust.
- Add walnuts to remaining dough: Stir cooled walnuts into leftover 1/3 dough. Cover and chill in fridge during crust baking.
- Bake crust: After chilling, bake crust at 375°F for 18-20 minutes until edges are golden brown and center is non-shiny. Let cool.
- Lower oven temperature: Reduce oven temp to 350°F.
- Prepare cherry filling: In a 3-quart pot, combine 8 cups pitted Rainier cherries, 1 & 1/4 cups sugar, 1/4 cup lemon juice, 1 & 1/2 tablespoons cornstarch, and 1/4 teaspoon kosher salt. Stir well.
- Cook cherry filling: Bring mixture to a boil over high heat, then reduce to a strong simmer. Boil for 5-6 minutes, stirring occasionally until cherries soften and liquid thickens, foaming slightly.
- Add filling to crust: Pour hot cherry mixture evenly over baked shortbread crust.
- Add walnut shortbread topping: Quickly pinch walnut-studded dough into quarter-sized pieces and scatter over cherry filling. Optionally, sprinkle 1-2 tablespoons demerara sugar for extra crunch.
- Bake pie bars: Bake at 350°F for 25-30 minutes until topping is lightly browned.
- Cool and serve: Remove from oven and cool completely on a wire rack. Optionally chill to speed cooling. Bars can be served warm with vanilla ice cream or cooled and sliced.
Notes
- Lightly wet your hands when pressing the shortbread dough into the pan to prevent sticking.
- Chilling the shortbread dough before baking helps achieve a flaky texture.
- When using a glass pan, let it rest at room temperature for 2-3 minutes before baking to avoid cracking.
- The cherry filling will foam and rise during boiling; this is normal.
- Demerara sugar added on top before baking creates a crunchy texture.
- Bars can be served warm for a messy but delicious treat or fully cooled for neat slicing.
