Description
These Rainier Cherry Pie Bars feature a buttery, flaky shortbread crust topped with a luscious, thickened Rainier cherry filling and a crumbly shortbread topping. Perfect for summer gatherings or a sweet treat, they combine the sweet-tart flavor of fresh Rainier cherries with lightly toasted walnuts for added crunch and depth.
Ingredients
Scale
Shortbread Crust and Topping
- 2 cups butter, softened (4 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 teaspoons kosher salt
- 4 cups flour, spooned and leveled
- 1/2 cup toasted walnuts, chopped
Cherry Filling
- 2 1/2 pounds Rainier cherries, pitted (about 8 cups)
- 1 1/4 cups granulated sugar
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
Instructions
- Toast Walnuts: Preheat oven to 375°F. Spread 1/2 cup chopped walnuts on a dry baking sheet. Bake for about 5 minutes, stir, then continue baking in 2-minute increments, stirring each time, until walnuts are golden brown and fragrant. Remove and cool.
- Prepare Pan: Line a 9×13 inch pan with parchment paper or grease it well with nonstick spray or butter. Set aside.
- Make Shortbread Dough: In a large bowl or stand mixer, beat 2 cups softened butter for a couple of minutes until smooth and lump-free. Scrape bowl sides and bottom to ensure even mixing.
- Add Sugar: Beat in 1 cup granulated sugar for about 2 more minutes until mixture is light and fluffy.
- Add Flavor and Salt: Incorporate 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 1/2 teaspoons kosher salt, beating until combined.
- Add Flour: Add 1 cup flour (spooned and leveled), beating to combine. Continue adding the remaining flour 1 cup at a time, mixing well and scraping bowl as needed. Finish mixing last portions by hand if necessary.
- Press Bottom Crust: Reserve about two-thirds of dough and press it evenly into the prepared pan using your hands. If dough sticks, wet hands lightly. Chill in fridge for about 20 minutes to help with flaky texture during baking.
- Add Walnuts to Remaining Dough: Mix the cooled toasted walnuts into the remaining one-third dough. Cover and chill in the fridge while crust bakes.
- Bake Crust: Bake chilled bottom crust at 375°F for 18-20 minutes until edges are golden brown and center is no longer shiny. Let cool. For glass pans, allow resting at room temperature for a few minutes before baking to prevent shattering.
- Reduce Oven Temperature: Lower oven heat to 350°F in preparation for final baking.
- Prepare Cherry Filling: Pit the Rainier cherries (about 8 cups). In a 3-quart pot, combine cherries, 1 1/4 cups sugar, 1/4 cup lemon juice, 1 1/2 tablespoons cornstarch, and 1/4 teaspoon salt. Stir well.
- Cook Filling: Bring mixture to a boil over high heat. Reduce to a strong simmer (medium to medium-high heat) and boil for 5-6 minutes, stirring occasionally until cherries soften and liquid thickens. Mixture will foam and slightly rise; this is normal.
- Assemble Bars: Pour hot cherry filling evenly over the cooled shortbread crust.
- Add Topping: Quickly break up walnut shortbread dough into quarter-sized pieces and scatter over cherry filling. Some cherry filling peeking through is fine. Optionally, sprinkle 1-2 tablespoons demerara sugar over the top for extra crunch.
- Bake Bars: Bake at 350°F for 25-30 minutes until the topping is lightly browned.
- Cool Bars: Remove from oven and cool completely on a wire rack. To speed cooling, chill in fridge or freezer. Bars can be eaten warm after about 10 minutes, though they will be softer and messier, delicious with vanilla ice cream.
Notes
- Using cold dough before baking the crust is critical for flaky shortbread texture.
- To toast walnuts, watch closely to prevent burning as nuts brown quickly.
- Chilling the pan briefly before baking crust prevents glass pans from cracking.
- Pinching dough into small pieces rather than rolling a full top crust creates a rustic, crumbly topping texture.
- Demerara sugar sprinkled on top adds a pleasant crunch and subtle caramel flavor.
- Serve bars warm with vanilla ice cream for a delightful dessert experience.
