Growing up, one of my friend's moms would make these. It seemed like whenever my family was at their house, these cherry pie bars were part of the gathering.
I asked one of their daughters for the recipe recently after an unsuccessful attempt of trying to locate it. So, here it is for you:
My friend says it was easier for her to double the dough recipe. One for the bottom crust and one for the top. I doubled it, as well, and it fit in my large 13 x 18 inch pan. I knew I wanted the crust thin like I remembered it being.
2 1/2 cups Flour
1 cup shortening
2 Tablespoon sugar
1 egg, separated
2/3 cup milk
1/2 stick (1/4 cup) butter
1 can cherry pie filling
In large bowl, cut shortening into flour. Add salt and sugar. Blend 1 egg yolk in 2/3 cup milk. Roll out 1/2 dough to fit bottom of a 9" x 13" or a 20 1/2" x 15 1/2" pan. (I just pressed the bottom crust into pan). Spread with 1 can of fruit pie filling and dot with butter. Cover with top crust and brush with egg whites. Bake @ 375 for 35 mins. Glaze with powdered sugar icing (powdered sugar, milk, vanilla) Cut into squares!
The finished product! Someone took a little nibble out of a corner. Wonder who did that??? 😊Pin It Now!