~ Cherry Pie Crumb Bars ~ So Good!
By
Cassie *
@1lovetocook1x
7
★★★★★ 1 vote5
Ingredients
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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
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CRUST
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2 1/2 cflour
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3 Tbspsugar
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1/4 tspsalt
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1/4 ccold shortening
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12 Tbspcold,butter - cut into pats
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Icewater - about 1/3 cup or until crust form together
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FILLING
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1 - 21 ozcherry pie filling
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1/2 tspalmond extract
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CRUMB TOPPING
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2 cflour
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1/2 ccold butter
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3/4 cpacked, brown sugar
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1/2 - 3/4 tspcinnamon
How to Make ~ Cherry Pie Crumb Bars ~ So Good!
- Preheat oven to 400 degree F.
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.
Divide dough.
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.