Friday, June 10, 2011

Pie Bars

This cuts up nicer and is a bit more portable than the normal pie.
Makes a 10"x15" Pan

2 1/2 c flour
1/2 c sugar
1/2 tsp salt
2 sticks unsalted butter
1 egg yolk
1/4 c milk

8 c fruit
flour/corn starch
lemon juice, vanilla, almond extract

1 1/2 c powdered sugar
vanilla, almond extract

Whisk together flour, sugar, and salt.  Cut in butter to pea size.  Mix egg yolk with 1/4 c milk.  Blend in flour mix.  If dough isn't starting to come together, add more milk.  Wrap in two disks and chill 3+ hours.  Meanwhile combine fruit, sugar, flour or cornstarch in pan.  (Here, I used a combo of sour and sweet cherries, sugar, corn starch, and Amaretto.) Cook until thick and bubbly.  It should be thick like a pie filling if not add more thickening or liquid to get it right.  Add butter and flavorings as desired.  Let cool.  Roll one disk in a rectangle large enough to place in a jelly roll pan.  Put crust in pan.  Sprinkle with flour and sugar.  Top with filling.  Roll out second crust and place on top.  Bake 1 hour at 375F.
While still hot, mix powdered sugar with enough milk and flavorings to make a glaze.  Drizzle on top.

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