When I was growing up, my mom would occasionally make homemade pie. And quite often, she would make one cherry and one apple. My favorite was the cherry pie. I loved the taste of the bright red cherry filling. It was sweet, tart, and juicy. My mom would also sprinkle sugar over the top of the pie crust before baking it creating a sweet sugary sheen to the pie.
I was thrilled to discover a simple way of making cherry pie bars using a pouch of sugar cookie mix. Now I can get my cherry pie fix in a jiffy. The sugar cookie makes an amazing crust which is reminiscent of the sugary sheen on my moms pie. I made these bars for a neighborhood gathering and they were a hit. Most definitely a recipe to keep in my arsenal of easy sweet treats that are impressive enough for guests.
- 1 pouch (1 lb 1.5 oz) sugar cookie mix (I used Betty Crocker)
- 1/2 cup butter, melted
- 1 egg
- 1/4 teaspoon almond extract
- 1 (21 oz) can cherry pie filling
- Preheat oven to 375 and grease a 9 x 9 inch baking pan.
- In a medium bowl, combine the sugar cookie mix with the melted butter and egg. Stir until thick a dough forms.
- Take 3/4 cup of the dough and set aside.
- Press the remaining dough into a greased 9×9 square baking pan.
- In a separate bowl, combine the almond extract with the cherry pie filling. Spread the filling over the sugar cookie dough in baking dish.
- Break up remaining 3/4 cup dough that was set aside into small chunks and sprinkle over top of cherry pie filling.
- Bake at 375 for 20-30 minutes, or until edges are golden brown. Cool before slicing and serving. Makes 9-12 bars.
Recipe adapted from Mostly Homemade Mom.