Saturday, March 5, 2011

Cherry Pie Squares

My mother has mastered, I mean Mastered this recipe.  She has been making this for as long as I can remember.  Seeing that the guys are gearing up for a long golf season...I thought I'd send a treat to work with my hubby for his staff to enjoy.  This recipe is best when made with slush packed, fresh, farmer's market purchased tart cherries.  But if they aren't available (or cost an arm and a leg like they do in Denver)  just use 2 large cans premium quality canned cherry pie filling & omit the filling part of this recipe.

{Cherry Pie Squares}
recipe courtsey of Marcia Talaski


Make in 2 different batches for the best results.
2 cups flour
1 teaspoon salt
1/8 cup sugar
2/3 cup crisco shortening
6-7 Tablespoons cold water

Mix flour, salt, sugar.  Mix in shortening with fingers until crumbly.  Add cold water 2 TBSP at a time until mixture become dough consistency.  Roll into rectangle that fits jelly roll pan.  Fill with filling (below), dot with butter, wet edges, then make second crust, roll out and place over top of filling.


{if using slushpacked tart cherries}
4 cups tart cherries
1 1/2 cups sugar
2/3 cup flour
1/2 teaspoon almond extract
3 tablespoons tapioca granules

{if using canned cherry pie filling}
4 cups cherry pie filling
1/2 teaspoon almond extract

Mix together.

2 tablespoons melted butter
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

Bake at 375 degrees covered with foil for 30 minutes.  Uncover & bake an additional 20-25 minutes. Glaze when cooled.

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