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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Ellen Borst writes from Park Falls, Wisconsin, I combined my grandmother's apple crisp topping with a traditional cherry pie recipe to come up with these flavorful bars. Ingredients:
4 cups king arthur unbleached all-purpose flour, divided |
2 teaspoons sugar |
1 teaspoon salt |
3/4 cup butter-flavored shortening |
1 egg |
1/4 cup water |
1-1/2 teaspoons cider vinegar |
2 cans (21 ounces each) cherry pie filling |
1 tablespoon grated orange peel |
1-1/4 cups packed brown sugar |
1/2 teaspoon ground cinnamon |
1 cup cold butter, cubed |
Directions:
1. In a large bowl, combine 2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk the egg, water and vinegar. stir into flour mixture with a fork until a soft ball forms.
2. On a lightly floured surface, roll out dough into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 6-8 minutes or until firm and dry to the touch.
3. Meanwhile, combine pie filling and orange peel; set aside. In a large bowl, combine the brown sugar, cinnamon and remaining flour; cut in butter until crumbly.
4. Spread cherry mixture over crust. Sprinkle with crumb mixture. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 20 minutes before cutting. Yield: about 2-1/2 dozen.
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