Cherry Pie Crumble Bars {gluten free option}
Jan 29, 2014 0:16:07 GMT -5
Post by PurplePuppy on Jan 29, 2014 0:16:07 GMT -5
Cherry Pie Crumble Bars {gluten free option}
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Yield: Makes 24 bars.
Cherry Pie Crumble Bars {gluten free option}
Ingredients
For the Crust & Crumble Top Pastry:
3½ cups (438 grams) unbleached all-purpose flour
1¼ cups (250 grams) granulated organic cane sugar
1¼ teaspoons (6 grams) baking powder
¾ to 1 teaspoon (3.6 to 4.8 grams) kosher salt, or ½ to ¾ teaspoon salt
1¼ cups (2½ sticks/282.5 grams) unsalted butter, chilled & cut into bits
2 large egg yolks (mine weighed 36 grams), lightly beaten
2 teaspoons (10 ml) pure vanilla extract
½ teaspoon (2.5 ml) pure almond extract
Shortening, to prepare pan
For the Tart Cherry Pie Filling:
4 cups (2 pints/1080 grams) Homemade Tart Cherry Pie Filling (Recipe follows)
Special Supplies
Parchment paper, for lining baking pan, such as Beyond Gourmet™
Preparation
Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease a 9x13-inch metal baking pan with shortening. Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.
Prepare the Crust & Crumble Top Pastry: In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, process in your food processor until mixture is crumbly.) In a small bowl, whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.
Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking. Remove foil and carefully transfer to wire rack to cool completely before cutting into squares. See Tips below for cutting into even squares.
To Serve Bars: Serve at room temperature, chilled or slightly warmed in microwave oven. If desired, serve warm with fresh whipped cream or a la mode with vanilla ice cream.
Notes
Tips:
For even cut squares, cool bars for 1 hour on wire rack. Then, chill in refrigerator for at least 1 hour. Remove from pan using folded parchment paper at sides of pan as “handles”. Transfer to large cutting board. Carefully cut into even squares using a ruler as a guide with a sharp chef’s knife peeling away parchment paper as you go.
Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.
For Gluten-Free Option: Substitute 3½ cups (448 grams) Cup4Cup (C4C) Gluten-Free Flour, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe.
Mom’s Homemade Tart Cherry Pie Filling
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Yield: Makes enough filling for one 9- or 10-inch pie, about 2½ pints or just over 1 quart.
Ingredients
For the Cherry Pie Filling:
5 to 6 cups (1135 to 1362 grams) fresh pitted tart cherries, about 2½ to 3 pounds
1 to 1¼ cups (200 to 250 grams) granulated organic cane sugar
4 tablespoons (30 grams) tapioca flour/starch
Pinch of kosher salt
½ cup (about 120 ml) organic tart cherry juice, not from concentrate
¼ to ½ teaspoon pure almond extract
Special Equipment
Cherry Pitter
Preparation
In a large saucepan, blend together sugar, tapioca flour/starch and salt using a whisk. Add cherry juice and stir until well blended; add pitted cherries. Cook and stir over medium heat until mixture reaches a boil, about 2 to 3 minutes.
Remove from heat and stir in almond extract. Set aside to cool to room temperature. Use as a filling or topping immediately in recipes or store in jars with tight lids in refrigerator up to 2 days.
Notes
Tips:
If storing pie filling in the refrigerator, it may separate. To thicken again, reheat filling in a saucepan over medium heat stirring frequently. Cool before using in recipes.
When we made this recipe, we made two batches yielding 5 pints or 5 half liter jars full.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Yield: Makes 24 bars.
Cherry Pie Crumble Bars {gluten free option}
Ingredients
For the Crust & Crumble Top Pastry:
3½ cups (438 grams) unbleached all-purpose flour
1¼ cups (250 grams) granulated organic cane sugar
1¼ teaspoons (6 grams) baking powder
¾ to 1 teaspoon (3.6 to 4.8 grams) kosher salt, or ½ to ¾ teaspoon salt
1¼ cups (2½ sticks/282.5 grams) unsalted butter, chilled & cut into bits
2 large egg yolks (mine weighed 36 grams), lightly beaten
2 teaspoons (10 ml) pure vanilla extract
½ teaspoon (2.5 ml) pure almond extract
Shortening, to prepare pan
For the Tart Cherry Pie Filling:
4 cups (2 pints/1080 grams) Homemade Tart Cherry Pie Filling (Recipe follows)
Special Supplies
Parchment paper, for lining baking pan, such as Beyond Gourmet™
Preparation
Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease a 9x13-inch metal baking pan with shortening. Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.
Prepare the Crust & Crumble Top Pastry: In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, process in your food processor until mixture is crumbly.) In a small bowl, whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.
Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking. Remove foil and carefully transfer to wire rack to cool completely before cutting into squares. See Tips below for cutting into even squares.
To Serve Bars: Serve at room temperature, chilled or slightly warmed in microwave oven. If desired, serve warm with fresh whipped cream or a la mode with vanilla ice cream.
Notes
Tips:
For even cut squares, cool bars for 1 hour on wire rack. Then, chill in refrigerator for at least 1 hour. Remove from pan using folded parchment paper at sides of pan as “handles”. Transfer to large cutting board. Carefully cut into even squares using a ruler as a guide with a sharp chef’s knife peeling away parchment paper as you go.
Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.
For Gluten-Free Option: Substitute 3½ cups (448 grams) Cup4Cup (C4C) Gluten-Free Flour, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe.
Mom’s Homemade Tart Cherry Pie Filling
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Yield: Makes enough filling for one 9- or 10-inch pie, about 2½ pints or just over 1 quart.
Ingredients
For the Cherry Pie Filling:
5 to 6 cups (1135 to 1362 grams) fresh pitted tart cherries, about 2½ to 3 pounds
1 to 1¼ cups (200 to 250 grams) granulated organic cane sugar
4 tablespoons (30 grams) tapioca flour/starch
Pinch of kosher salt
½ cup (about 120 ml) organic tart cherry juice, not from concentrate
¼ to ½ teaspoon pure almond extract
Special Equipment
Cherry Pitter
Preparation
In a large saucepan, blend together sugar, tapioca flour/starch and salt using a whisk. Add cherry juice and stir until well blended; add pitted cherries. Cook and stir over medium heat until mixture reaches a boil, about 2 to 3 minutes.
Remove from heat and stir in almond extract. Set aside to cool to room temperature. Use as a filling or topping immediately in recipes or store in jars with tight lids in refrigerator up to 2 days.
Notes
Tips:
If storing pie filling in the refrigerator, it may separate. To thicken again, reheat filling in a saucepan over medium heat stirring frequently. Cool before using in recipes.
When we made this recipe, we made two batches yielding 5 pints or 5 half liter jars full.
