I used my favorite pie crust for the base of these delicious bars and a simple crumb topping. Added some almond extract to the cherries and they turned out perfect. My daughter agrees. She's my cherry girl. Going to take the rest to work to keep from tempting myself. Yum!
I MADE A FULL RECIPE OF MY PIE DOUGH AND ONLY USED ONE HALF FOR THE CRUST. I'M SAVING THE OTHER FOR A ONE CRUST PIE. YOU CAN HALVE THE RECIPE FOR THESE BARS. I JUST FIND IT EASIER TO MAKE THE DOUBLE CRUST AS IT SAVES WELL REFRIGERATED UNTIL USING
cold,butter - cut into pats
water - about 1/3 cup or until crust form together
In a food processor, add flour, salt, sugar and pulse. Next add shortening and pulse 4 - 5 times. Next add the butter and pulse about 10 times or until mix looks crumbly. Pour in ice water a little at a time until dough pulls away from bowl and pulls together. Check and see of it's too dry, it should be somewhat damp, but not sticky. This can be done in a bowl too, by mixing flour, sugar and salt, then cut in the shortening with a pastry blender. Next cut in butter until crumbly. Add the water until can be held together - anywhere between 1/4 - 1/3 cup.
On a well floured surface - roll out a rectangle to fit a 9 x 13 baking dish. If you have problems rolling dough you could pat this into dish. It's easier to roll though.
2Leave somewhat of an edge on the crust in the dish.
Bake crust 10 - 12 minutes or until dry to the touch and puffing some. Cool.
3Mix cherries with extract and spread over cooled crust.
4In another bowl or food processor, mix flour, cinnamon and sugar. Add butter and pulse until crumbly or use a pastry cutter and work butter in until crumbly.
5Sprinkle evenly over cherry filling and bake for 25 - 30 minutes or until golden and can hear cherries bubbling.
6Cool and cut into bars or can also serve warm with ice cream.