Ingredients
Equipment
Method
- In a large bowl, whisk together the gluten-free flour blend, ½ cup granulated sugar, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.2 cups gluten-free all-purpose flour blend, ½ cup granulated sugar, ¼ teaspoon salt, ¾ cup cold unsalted butter
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You may not need all the water. The dough should be crumbly but hold together when squeezed.1-2 tablespoons ice water
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking pan or a 9x13 inch rectangular pan (you will have a thinner crust for a larger pan). Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the base crust. Reserve the remaining one-third of the dough for the topping.
- In a medium bowl, combine the pitted cherries, ½ cup granulated sugar, cornstarch, lemon juice, and almond extract (if using). Stir gently until the cherries are evenly coated. Let the mixture sit for about 5-10 minutes to allow the juices to release and the cornstarch to start dissolving.4 cups pitted fresh or frozen (thawed) cherries, ½ cup granulated sugar, ¼ cup cornstarch or tapioca starch, 1 tablespoon lemon juice, 1 teaspoon pure almond extract
- Pour the cherry filling evenly over the pressed crust in the baking pan.
- Take the reserved one-third of the dough. You have two options: you can either crumble small pieces of the dough over the cherry filling to create a streusel-like topping, or, if you prefer a more structured topping, you can roll out the remaining dough between two pieces of parchment paper and cut it into strips to create a lattice top.
- Place the pan in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the cherry filling is bubbly. The baking time will vary slightly depending on your oven and pan size.
- Remove the Simple Gluten Free Cherry Pie Bars from the oven and let them cool completely on a wire rack before cutting into bars. This is crucial for the filling to set properly.
- Once cooled, dust with powdered sugar if desired. Cut into squares and serve plain, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.powdered sugar, vanilla ice cream or whipped cream
Notes
Store refrigerated bars in an airtight container for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently in a warm oven or microwave.
