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Feisty cherry pie bars
2019-09-20
https://www.metro.ca/userfiles/image/recipes/barres-tarte-cerise-epicee-11120.jpg
PT30M
PT1H04M
PT1H34M
In a large skillet, bring Diet Coke to a boil and reduce to 1 cup; about 14 minutes. Stir in frozen cherries, cornstarch and 2 tbsp lemon juice. Bring to a boil and cook stirring constantly until clear and thickened. Stir in almond extract. Set aside to cool.Remove 3 pie doughs from the boxes and unroll onto surface. Brush a little water on 2 of the dough rounds(this will help the crusts stick together). Stack the rounds on top of each other, topping with the dry round. Roll stack into a rough 11”x15” rectangle. Transfer to a parchment lined 9”x12” baking sheet. Work dough into corners of edges; trim off and discard excess dough and crimp edges. Fill evenly with cooled cherry pie filling.Unroll remaining dough round from package and slice into about 14 (1/2”x 8”) strips. Twist each strip and lay across pie filling. Sprinkle with sliced almonds and bake at 350F for 50 minutes or until golden brown. Let cool. In a small bowl, whisk icing sugar and 3 tsp lemon juice; drizzle over cherry pie. Slice into 24 bars and serve.
24
Metro
5
2
5
5
310 ml 2 cans Diet Coke Feisty Cherry
1 bag (600 g) Irresistibles frozen sweet cherries
3 Tbsp. (45 ml) cornstach
2 Tbsp. (30 ml) + 3 tsp. (15 ml) Lemon juice divided
1/2 tsp. (2 ml) pure almond extract
2 boxes (400 g) ready made pie crust dough, such as Pillsbury
1/2 cup (125 ml) sliced almonds
3/4 cup (175 ml) Icing sugar
Feisty cherry pie bars
24
collations
0:30
Preparation
1:04
COOKING
1:34
TOTAL TIME
Ingredients
-
310 ml
2 cans Diet Coke Feisty Cherry
-
1 bag
(600 g)Irresistibles frozen sweet cherries
-
3 Tbsp.
(45 ml)cornstach
-
2 Tbsp.
(30 ml)+ 3 tsp. (15 ml) Lemon juice divided
-
1/2 tsp.
(2 ml)pure almond extract
-
2 boxes
(400 g)ready made pie crust dough, such as Pillsbury
-
1/2 cup
(125 ml)sliced almonds
-
3/4 cup
(175 ml)Icing sugar
Preparation
In a large skillet, bring Diet Coke to a boil and reduce to 1 cup; about 14 minutes. Stir in frozen cherries, cornstarch and 2 tbsp lemon juice. Bring to a boil and cook stirring constantly until clear and thickened. Stir in almond extract. Set aside to cool.
Remove 3 pie doughs from the boxes and unroll onto surface. Brush a little water on 2 of the dough rounds(this will help the crusts stick together). Stack the rounds on top of each other, topping with the dry round. Roll stack into a rough 11”x15” rectangle. Transfer to a parchment lined 9”x12” baking sheet. Work dough into corners of edges; trim off and discard excess dough and crimp edges. Fill evenly with cooled cherry pie filling.
Unroll remaining dough round from package and slice into about 14 (1/2”x 8”) strips. Twist each strip and lay across pie filling. Sprinkle with sliced almonds and bake at 350F for 50 minutes or until golden brown. Let cool. In a small bowl, whisk icing sugar and 3 tsp lemon juice; drizzle over cherry pie. Slice into 24 bars and serve.
Source :
Metro
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