Cherry Pie Bars

Yield: 9-12 servings

Skill level: Moderate

Ingredients

Crust & Topping

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 6 tablespoons cold salted vegan butter, cut into ½-inch pieces
• 7 to 8 tablespoons of ice water

Cherry Filling

• 3 cups pitted cherries, halved
• 4 tablespoons maple syrup
• 1 tablespoon water
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract

Additional toppings (optional)

• Unsweetened soy milk
• Turbinado sugar

Directions

1. In a large bowl, use a rubber spatula to mix together the flour and sugar.
2. Add the vegan butter and incorporate using a pastry cutter or a fork until the mixture forms a soft, sandy texture.
3. Add 7 tablespoons of the ice-cold water, one tablespoon at a time, mixing with a rubber spatula to incorporate until the dough is no longer dry and crumbly and no white streaks of flour are visible. If the dough is still pretty crumbly, add the remaining tablespoon of water.
4. Form the dough into a ball with your hands, wrap it in plastic wrap, and refrigerate it while you prepare the filling.
5. In a saucepan, combine the pitted cherries and maple syrup. Cover and bring to a boil over medium-high heat.
6. Reduce the heat to medium and cook for 5 minutes, covered, watching the mixture closely to ensure it does not boil over and stirring from time to time.
7. After 5 minutes, remove the lid and continue cooking for 10 minutes, stirring from time to time.
8. In a small bowl, whisk together water, cornstarch, and vanilla extract.
9. Pour the cornstarch mixture into the saucepan with the cherries and continue cooking for 2 minutes, or until the mixture thickens.
10. Remove from the heat and let cool while you assemble the bars.
11. Heat the oven to 350ºF and line an 8x8-inch baking dish with parchment paper.
12. Cut out about ⅔ of the chilled dough and transfer it to the baking dish. Spread the dough over the entire surface of the baking dish using your fingers. Poke it with a fork 2 dozen times, then bake for 15 minutes.
13. Remove the crust from the oven and increase the oven temperature to 375ºF.
14. Spread the cherry mixture evenly onto the crust.
15. Top the cherry mixture with the remaining dough, cut into small, flattened pieces.
16. If desired, brush 1 tablespoon of milk onto the dough and sprinkle with turbinado sugar.
17. Bake for 40 minutes or until the topping is golden brown.
18. Let cool for at least one hour before cutting into squares. Keep in the refrigerator in an airtight container for up to 3 days.

Recipe created by Murielle Banackissa for Superfresh Growers.