Can I use fresh cherries instead of jam for these cherry pie bars?

Absolutely! In the summer when fresh cherries are at their peak, I love using them for these bars. Just pit about 3 cups of cherries and cook them down with 1/4 cup sugar and a squeeze of lemon juice until they're nice and jammy. The key is to let them simmer until most of the liquid cooks off - you don't want soggy crusts! Fresh cherries give such a bright flavor, though I'll admit - when I'm in a hurry, my favorite quality store-bought cherry jam works like a charm too.

How do I prevent the crust from getting soggy?

Ooh, this was my biggest struggle back when I first started making cherry jam bars! Here's what I've learned: first, partially bake your base crust before adding the filling - those 15 minutes are crucial. Second, make sure your filling isn't too runny (see my jam thickness tip above!). Lastly, cool completely before cutting - this gives everything time to set up nicely. I've also had great success sprinkling a thin layer of crushed nuts or graham cracker crumbs over the hot crust before the jam - they soak up extra moisture.

How long do these portable cherry bars stay fresh?

At room temperature, they'll be perfect for about 2 days if stored in an airtight container (though they rarely last that long in my house!). For longer storage, I pop them in the fridge where they'll keep for up to 5 days. The freezer's my secret weapon though - individually wrap the bars and they'll taste fresh months later! Just thaw at room temp when you get a sudden craving for summer cherry dessert goodness.

Can I make these cherry pie bars gluten-free?

You sure can! I've made them successfully with a 1:1 gluten-free flour blend (Bob's Red Mill is my go-to). Pro tip: if your blend doesn't include xanthan gum, add 1/4 teaspoon to the dry ingredients. The texture comes out just slightly more crumbly than the original, but still totally delicious - I served them at a book club once and no one even guessed they were GF!

25 Irresistible Cherry Pie Bars That Taste Like Summer

Cherry Pie Bars

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A portable version of classic cherry pie with a flaky crust and sweet cherry-jam filling, perfect for summer desserts.

Author: Sophia Collins
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp salt
1 cup unsalted butter, cold and cubed
1 egg
1 tsp vanilla extract
1 1/2 cups cherry jam
1 tbsp lemon juice
1/4 cup powdered sugar (for dusting)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
Mix flour, sugar, and salt in a bowl. Cut in butter until crumbly.
Whisk egg and vanilla, then stir into flour mixture until dough forms.
Press 2/3 of the dough into the pan. Bake for 15 minutes.
Spread cherry jam and lemon juice over the crust. Crumble remaining dough on top.
Bake for 25-30 minutes until golden. Cool, then dust with powdered sugar.

Notes

Use fresh cherries in summer or high-quality canned cherries off-season.
Pair with vanilla ice cream for extra indulgence.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 18g
Sodium: 50mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/cherry-pie-bars-recipe-easy-summer-dessert/