![]() Check consistency and add up to one more Tablespoon of milk, if desired. Once bars are cool, mix together 1 cup powdered sugar, 1 Tbsp milk, and 1/2 tsp almond extract.Remove from oven and place on a wire rack to cool completely. (Squeeze crumbs together in hands for bigger chunks.) Bake at 375˚F for an additional 25-30 minutes until the top is lightly brown and the filling bubbles in the center. Crumble the remaining crust evenly over the top of the cherry filling.Dollop filling onto the partially baked crust, and spread evenly with a spatula. While the crust is baking, mix the cherry pie filling with 1/2 tsp almond extract, if desired.Bake at 375˚F for 10-12 minutes or until the crust is matte (not shiny/wet) and starting to lightly brown. Press 1/2 to 2/3 of the mixture onto the bottom of the prepared baking dish.Don't let it ball up though keep it slightly crumbly.) (Note: Crumbs will start to clump together the longer it is mixed. Add the butter one Tablespoon at a time and mix with the paddle attachment until the ingredients resemble fine crumbs. In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt.Line a 13x9-inch baking dish with parchment paper (for lifting the bars out) or lightly grease with cooking spray. Preheat oven to 375 degrees Fahrenheit.Loosely cover with foil during the last 15 minutes to prevent the edges of the crust from over browning. Bake for 15 minutes at 425F, then turn down the heat to 375F and continue to bake for another 30 minutes.Pour the pie filling into the pie crust and sprinkle the crumb topping evenly on top.Fold the excess pastry underneath and crimp the edges. It should overhang your pie plate about 1 cm. Roll the dough out between 2 sheets of wax paper to about 11-12″ in diameter.Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper. ![]() If the dough seems too dry, add 1-2 tbsp of milk.
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