Nothing is more American than a classic cherry pie.
The original pie recipe is perfect just as it is and everybody loves it. That’s why I decided to take the traditional recipe and turn it into pie bars – because why mess with a good thing, right? Wait…
Anywho, these Lattice-Topped Cherry Pie Bars
are my new favorite way to enjoy the classic pie. With a sugar cookie crust, sweet cherry filling and a buttery (and pretty) lattice pie crust topping, it’s the new way to share pie with your friends and family.
Here’s how to make the new “classic”:
First, prepare Betty Crocker Sugar Cookie Mix according to package directions for roll-out cookies.
Spread the batter evenly into the bottom of a greased and floured square baking pan. Use a spatula or your fingers to make sure the surface is smooth and even.
Bake the crust just until it’s set and very lightly golden. We don’t want to bake it completely through because it’s going back in the oven later.
Make the cherry filling, let it cool a bit to thicken, then spread it evenly over the crust.
Let that hang out for a bit while you make the lattice top. Unroll a pie crust onto a well-floured surface and gently press the crust into a 10-inch square (don’t worry if it doesn’t turn out into a perfect square; just do the best you can). Using a sharp knife or pizza cutter, slice the crust into 14 even strips.
Place 7 strips onto a piece of parchment paper and fold every other one over itself, like so. Take one of the remaining strips and place it horizontally in the center of the strips on the parchment paper. Unfold the folded strips over the horizontal strip.
Fold over the other strips and place another remaining strip horizontally across the strips on the parchment paper. Unfold the folded strips over the horizontal strip. Repeat the process until all the strips are used up and you’ve got a fancy-schmancy lattice pie crust. Place the pie crust and parchment paper on a baking sheet and freeze it until it stiffens a bit so you can transfer it well.
Place the stiffened lattice top on the cherry filling and trim the edges so it fits nicely on top. Brush the lattice with egg wash and sprinkle with coarse sugar, if you want.
Now, bake it all until it’s nice and golden brown and the filling is bubbly.
And now, commence the eating.Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!