{"id":133,"date":"2020-09-21T17:49:53","date_gmt":"2020-09-21T23:49:53","guid":{"rendered":"https:\/\/www.ngfamily.dynu.com\/ngwiki\/?p=133"},"modified":"2022-12-01T05:35:00","modified_gmt":"2022-12-01T12:35:00","slug":"cherry-pie-crumble-bars","status":"publish","type":"post","link":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/?p=133","title":{"rendered":"Cherry Pie Crumble Bars"},"content":{"rendered":"\n<p>Yield: 24 bars<\/p>\n\n\n<h3>Ingredients<\/h3>\n<p><!-- \/wp:post-content --><!-- wp:heading {\"level\":4} --><\/p>\n<h4>For the Crust &amp; Crumble Top Pastry<\/h4>\n<p><!-- \/wp:heading --><!-- wp:list --><\/p>\n<ul>\n<li>3\u00bd cups (438 g)<strong>\u00a0unbleached all-purpose flour<\/strong><\/li>\n<li>1\u00bc cups (250 g)\u00a0<strong>granulated cane sugar<\/strong><\/li>\n<li>1\u00bc teaspoons (6 g)\u00a0<strong>baking powder<\/strong><\/li>\n<li>\u00bd to \u00be\u00a0teaspoon (2.4 to 3.6 \u00a0g)\u00a0<strong>fine-grain sea salt<\/strong>, or \u00bd to \u00be\u00a0teaspoon (3 to 4.5 \u00a0g)\u00a0regular table salt<\/li>\n<li>1\u00bc cups (2\u00bd sticks or 282.5 g)\u00a0<strong>unsalted butter<\/strong>, chilled &amp; cut into bits<\/li>\n<li>2 large\u00a0<strong>egg yolks<\/strong>\u00a0(mine weighed 36 g), lightly beaten<\/li>\n<li>2 teaspoons (10 ml)\u00a0<strong>pure vanilla extract<\/strong><\/li>\n<li>\u00bd teaspoon (2.5 ml)\u00a0<strong>pure almond extract<\/strong><\/li>\n<li><strong>Shortening<\/strong>, to prepare baking pan<\/li>\n<\/ul>\n<p><!-- \/wp:list --><!-- wp:heading {\"level\":4} --><\/p>\n<h4>For the Tart Cherry Pie Filling<\/h4>\n<p><!-- \/wp:heading --><!-- wp:list --><\/p>\n<ul>\n<li>4 cups (2 pints or 1080 g) Homemade Tart Cherry Pie Filling, recipe by <a href=\"http:\/\/wickedgoodkitchen.com\/moms-homemade-tart-cherry-pie-filling\/\" data-type=\"URL\" data-id=\"http:\/\/wickedgoodkitchen.com\/moms-homemade-tart-cherry-pie-filling\/\">Wicked Good Kitchen<\/a> (Site went down continue looking <a href=\"#cherryfilling\" data-type=\"internal\" data-id=\"#cherryfilling\">below<\/a>)<\/li>\n<\/ul>\n<p><!-- \/wp:list --><!-- wp:heading {\"level\":3} --><\/p>\n<h3>Directions<\/h3>\n<p><!-- \/wp:heading --><!-- wp:list {\"ordered\":true} --><\/p>\n<ol>\n<li>Arrange oven rack in lower third of oven and preheat oven to 375\u00baF (190\u00baC). Lightly grease a 9\u00d713-inch (23 x 33 cm) metal baking pan with shortening. (I like to use my\u00a0<strong>Williams-Sonoma Goldtouch\u00ae Nonstick Rectangular Cake Pan<\/strong>.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches (10 cm) in length additionally at each side of pan. This will allow 2 inches (5 cm) of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create \u201chandles\u201d which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.<\/li>\n<li><strong>Prepare the Crust &amp; Crumble Top Pastry:<\/strong>\u00a0In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, process in your food processor until mixture is crumbly.) In a small bowl, whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.<\/li>\n<li>Remove 2 generous cups (approx. 250 g) of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.<\/li>\n<li>Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 45 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking. Remove foil and carefully transfer to wire rack to cool completely before cutting into squares.\u00a0<em>See Tips below for cutting into even squares.<\/em><\/li>\n<li><strong>To Serve Bars:<\/strong>\u00a0Serve at room temperature, chilled or slightly warmed in microwave oven. If desired, serve warm with fresh whipped cream or a la mode with vanilla ice cream.<\/li>\n<\/ol>\n<p><!-- \/wp:list --><!-- wp:heading {\"level\":3} --><\/p>\n<h3>Recipe Notes<\/h3>\n<p><!-- \/wp:heading --><!-- wp:paragraph --><\/p>\n<p><strong>Tips:<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>For even cut squares, cool bars for 1 hour on wire rack. Then, chill in refrigerator for at least 1 hour. Remove from pan using folded parchment paper at sides of pan as \u201chandles\u201d. Transfer to large cutting board. Carefully cut into even squares using a ruler as a guide with a sharp chef\u2019s knife peeling away parchment paper as you go.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Variation:<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong><em>For Gluten-Free Option:<\/em><\/strong>\u00a0Substitute 3\u00bd cups (448 g) Cup4Cup\u00ae Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Shopping Suggestions:<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>For this recipe, and all our baking recipes calling for unbleached all-purpose flour, we highly recommend the pure and\u00a0<strong>Organic Unbleached All-Purpose Flour by Hodgson Mill\u00ae<\/strong>\u00a0because it is naturally white and contains no additives. We also highly recommend aluminum free baking powder, organic grass-fed butter, eggs and granulated cane sugar as well as\u00a0<strong>Nielsen-Massey\u00ae Organic Pure Vanilla Extract<\/strong>,\u00a0<strong>Nielsen-Massey\u00ae Pure Almond Extract<\/strong>and\u00a0<strong>Cup4Cup\u00ae Gluten-Free Flour<\/strong>. In addition, we highly recommend natural baking parchment paper by Beyond Gourmet\u2122.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Recipe Adapted From:<\/strong>\u00a0Allrecipes.com<br \/><strong>Original Recipe Source:<\/strong>\u00a0WickedGoodKitchen.com<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Copyright \u00a9\u00a0<a href=\"http:\/\/www.wickedgoodkitchen.com\/\">Wicked Good Kitchen<\/a>. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:heading --><\/p>\n<h2 id=\"cherryfilling\">Mom&#8217;s Homemade Tart Cherry Pie Filling<\/h2>\n<p><!-- \/wp:heading --><!-- wp:paragraph --><\/p>\n<p>Recipe from <a href=\"http:\/\/wickedgoodkitchen.com\/moms-homemade-tart-cherry-pie-filling\/\">Wicked Good Kitchen<\/a><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:heading {\"level\":3} --><\/p>\n<h3>Ingredients<\/h3>\n<p><!-- \/wp:heading --><!-- wp:paragraph --><\/p>\n<p><strong>For the Cherry Pie Filling<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:list --><\/p>\n<ul>\n<li>6 cups (1135 g) fresh pitted<strong>\u00a0tart cherries<\/strong>, about 2\u00bd pounds<\/li>\n<li>1 teaspoon (5 ml) freshly squeezed\u00a0<strong>lemon juice<\/strong><\/li>\n<li>1\u00bc cups (250 g)\u00a0<strong>granulated cane sugar<\/strong><\/li>\n<li>6 to 7 tablespoons (36 to 42 g)\u00a0<strong>tapioca flour<\/strong>\u00a0(also known as starch),\u00a0<em>see Recipe Notes<\/em><\/li>\n<li>\u00bd teaspoon\u00a0<strong>natural dry red food coloring<\/strong><\/li>\n<li>Pinch of\u00a0<strong>fine-grain sea salt<\/strong>, or\u00a0regular table salt<\/li>\n<li>\u00bd cup (120 ml)\u00a0<strong>tart cherry juice<\/strong>,\u00a0<em>not<\/em>\u00a0from concentrate<\/li>\n<li>\u00bd teaspoon (2.5 ml)\u00a0<strong>pure almond extract<\/strong><\/li>\n<li>\u00bc teaspoon (1.25 ml)\u00a0<strong>pure vanilla extract<\/strong><\/li>\n<\/ul>\n<p><!-- \/wp:list --><!-- wp:heading {\"level\":3} --><\/p>\n<h3>Directions<\/h3>\n<p><!-- \/wp:heading --><!-- wp:list {\"ordered\":true} --><\/p>\n<ol>\n<li>In a large bowl, gently toss pitted cherries with lemon juice to prevent browning. Set aside.<\/li>\n<li>In a large saucepan, blend together sugar, tapioca flour, food coloring\u00a0and salt using a whisk before placing over heat.<\/li>\n<li>Add cherry juice and whisk over medium-low heat until well blended and sugar dissolves.<\/li>\n<li>Add pitted cherries and stir until well combined using a silicone (high heat) spatula.<\/li>\n<li>Increase heat to medium-high, then cook while stirring constantly until mixture reaches a boil. Then, continue to cook, stirring constantly and scraping bottom and sides of saucepan with spatula to prevent scorching and burning until thickened, about 2 to 3 minutes.<\/li>\n<li>Remove from heat and stir in extracts until blended. Set aside to cool to room temperature.<\/li>\n<li>Use as a filling or topping immediately in recipes. Store refrigerated in jars with tight-fitting lids.<\/li>\n<\/ol>\n<p><!-- \/wp:list --><!-- wp:heading {\"level\":3} --><\/p>\n<h3>Recipe Notes<\/h3>\n<p><!-- \/wp:heading --><!-- wp:paragraph --><\/p>\n<p><strong>Tips:<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Store pie filling refrigerated in jars with tight-fitting lids for up to two (2) days.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>If storing pie filling in the refrigerator, it may separate. To thicken again, reheat filling in a saucepan over medium heat stirring frequently. Cool to room temperature before using in recipes.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong><em>For Making Tart Cherry Crisp:<\/em><\/strong>\u00a0Add only 6 tablespoons (36 grams) tapioca flour so the filling is juicy and not too thick.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong><em>For Making Tart Cherry Pie:<\/em><\/strong>\u00a0Add 7 tablespoons (42 grams) tapioca flour so the filling is nice and thick for slicing pie into pretty pie slices.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Variation:<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><em><strong>For Rich Tart Cherry Pie Filling:<\/strong><\/em>\u00a0When preparing recipe to use as a pie filling vs. a dessert topping, dotting the filling with butter after pouring into unbaked pie shell (but before adding top lattice pie crust) is an option for a richer Tart Cherry Pie Filling. Simply cut 2 tablespoons of chilled unsalted butter\u00a0(\u00bc stick or about 28 grams) into small bits then evenly dot top surface of filling before adding top lattice pie crust and baking.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Substitutions:<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>In lieu of the pure almond extract,\u00a01 tablespoon (15 ml) amaretto liqueur may be used.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Shopping Suggestions:<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>For this recipe, we recommend organic tart cherries, lemons, grass-fed butter and granulated cane sugar. In addition, we recommend\u00a0<strong>Eden Foods\u00ae Organic Tart Cherry Juice<\/strong>\u00a0(<em>not<\/em>\u00a0from concentrate and made with Montmorency tart cherries),\u00a0<strong>Arrowhead Mills\u2122 Organic Tapioca Flour,\u00a0Nielsen-Massey\u00ae Organic Pure Vanilla Extract\u00a0<\/strong>and\u00a0<strong>Nielsen-Massey\u00ae Pure Almond Extract<\/strong>\u00a0as well as\u00a0<strong>TruColor\u2122 Natural Gel Paste Powder Food Coloring<\/strong>\u00a0(natural dry red food coloring).\u00a0We also recommend the\u00a0<strong>Progressive Cherry-It Cherry Pitter<\/strong>.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Original Recipe Source:<\/strong>\u00a0WickedGoodKitchen.com<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p><strong>Copyright \u00a9\u00a0<a href=\"http:\/\/www.wickedgoodkitchen.com\/\">Wicked Good Kitchen<\/a>. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Yield: 24 bars Ingredients For the Crust &amp; Crumble Top Pastry 3\u00bd cups (438 g)\u00a0unbleached all-purpose flour 1\u00bc cups (250 g)\u00a0granulated cane sugar 1\u00bc teaspoons (6 g)\u00a0baking powder \u00bd to \u00be\u00a0teaspoon (2.4 to 3.6 \u00a0g)\u00a0fine-grain sea salt, or \u00bd to \u00be\u00a0teaspoon (3 to 4.5 \u00a0g)\u00a0regular table salt 1\u00bc cups (2\u00bd sticks or 282.5 g)\u00a0unsalted butter, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":134,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[2],"tags":[6],"class_list":["post-133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-desserts"],"_links":{"self":[{"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/posts\/133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=133"}],"version-history":[{"count":1,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/posts\/133\/revisions"}],"predecessor-version":[{"id":135,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/posts\/133\/revisions\/135"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/media\/134"}],"wp:attachment":[{"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}