a classic cherry pie bars / cherry slab pie — buttery crust, thick cherry filling, and golden top crust cut into squares 🍒✨

Here’s the full, detailed recipe

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🍒 Cherry Pie Bars (Cherry Slab Pie)

🧁 Makes:

9×13 inch pan (about 16 squares)

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🛒 Ingredients

For the Crust & Top:

• 2 ½ cups all-purpose flour

• ½ cup granulated sugar

• ¼ teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, cubed

• 2 large egg yolks

• 1 teaspoon vanilla extract

• 2–3 tablespoons cold water

For the Cherry Filling:

• 4 cups fresh or frozen cherries (pitted)
  (or 2 cans cherry pie filling if shortcut)

• ¾ cup granulated sugar

• 3 tablespoons cornstarch

• 1 tablespoon lemon juice

• ½ teaspoon almond extract (optional but amazing)

• Pinch of salt

Optional:

• 1 tablespoon coarse sugar for sprinkling on top

• 1 egg (for egg wash)

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👩‍🍳 Instructions

Step 1: Prepare the Cherry Filling

1. In a saucepan combine:

   • Cherries

   • Sugar

   • Cornstarch

   • Lemon juice

   • Salt

2. Cook over medium heat until thick and bubbly (5–8 minutes).

3. Remove from heat and stir in almond extract.

4. Let cool completely.

(If using canned filling, skip cooking.)

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Step 2: Make the Dough

1. In a large bowl mix flour, sugar, and salt.

2. Cut in cold butter using a pastry cutter or fingers until crumbly.

3. Add egg yolks and vanilla.

4. Add cold water 1 tablespoon at a time until dough forms.

5. Divide dough into two portions:

   • ⅔ for bottom crust

   • ⅓ for top

Chill 30 minutes.

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Step 3: Assemble

1. Preheat oven to 375°F (190°C).

2. Line a 9×13 pan with parchment.

3. Roll out the larger portion and press into bottom of pan.

4. Spread cooled cherry filling evenly.

5. Roll out remaining dough and place on top.

   • You can fully cover (like photo)

   • Or lattice for decorative style

6. Brush with egg wash and sprinkle sugar.

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Step 4: Bake

Bake for 35–45 minutes until:

• Top is golden brown

• Filling is bubbling

Let cool at least 2 hours before cutting (very important for clean squares).

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✨ Pro Tips

• Chill dough again if it gets soft while working.

• For extra flaky crust, freeze butter cubes for 10 minutes before mixing.

• Almond extract gives bakery-style flavor.

• Best served slightly warm or room temp.

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❄️ Storage

• Room temp: 2 days (covered)

• Fridge: 5 days

• Freezer: Up to 2 months

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If you’d like, I can also give you:

• A shortcut version using cake mix

• A crumble-top version

• A blueberry or mixed berry version

• Or a bakery-style extra thick filling version 🍒