I have always loved when my aunt, Debbie, comes to visit. Since I can remember, I’ve looked forward to her trips to see my parents and me and spend time with us.
She’s my cool aunt. You know, the member of my family, other than my parents, that I look up to, admire, want to spend time with. I distinctly remember her past visits fondly. They involved lots of shopping, watching movies, and going out to eat.
I think my all-time favorite visit of hers was a long time ago when we spent a day painting our nails purple, eating pretzel nuggets right from the bag, and watching Spice World. I told you it was a long time ago! I sometimes wish I could transport back to that day.
It had been a very long time since Debbie came to visit, so late last year I asked her if she’d like to take a trip here and go to the Justin Timberlake concert with Mom and me (more on that fabulous show next week!). She said yes! It just took Justin Timberlake to get her to visit; no one can say no to Justin! While it seemed like the concert was eons away at the time, it came up super quickly.
We didn’t waste a single moment of the long weekend. The time flew by and was full of talking, a day of shopping, and some baking! We had to get in the kitchen for some bonding time.
We made Cherry Pie Bars. Blackberry Pie Bars are one of my favorite recipes, so I was excited to mix them up with cherries. They did not disappoint. The crisp buttery shortbread with the creamy vanilla filling, and those juicy, sweet cherries is an irresistible combination. Plus, they are equally tasty warm from the oven or cold from the refrigerator. We could not stop eating them!
Even better than the bars was the time spent with Mom and Debbie in the kitchen talking and baking the day away. It’s a memory forever treasured in my mind. I really hope Debbie’s next visit is soon . . . even if it doesn’t involve Justin or Cherry Pie Bars.Print
- Zest of 1 orange
- Zest of 1 lemon
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- ¼ teaspoon kosher salt
- 3 sticks unsalted butter, cold, cubed
- 4 large eggs
- 2 cups granulated sugar
- 1 cup sour cream
- ¾ cup all-purpose flour
- 1 tablespoon vanilla bean paste
- 6 cups fresh Bing cherries, washed, dried, stemmed, and pitted
- Preheat oven to 350 degrees F. Generously butter a 9 by 13 inch pan.
- In a large bowl, stir together orange and lemon zest, sugar, flour, and salt until combined. Add butter and work in with your fingers or a pastry cutter until the butter is about the size of peas and has been well distributed.
- Reserve 1 ½ cups of the shortbread in a small bowl. Pour the remainder of the shortbread into the pan and press it in firmly. Bake 15-20 minutes until light golden brown.
- While the crust cools, prepare the filling. In a medium bowl, whisk together eggs, sugar, sour cream, flour, and vanilla bean paste until fully incorporated. Fold in the cherries. Pour the filling over the baked crust and spread into an even layer. Sprinkle with reserved crumb topping.
- Place the pan on a baking sheet larger than the pan to catch any drips (mine dripped a lot) and bake for an additional 45-55 minutes, until light golden brown. Cool at least one hour before cutting. Bars may be stored in the refrigerator in an airtight container for up to 3 days, or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator about 1 hour.
Recipe adapted from Brown Eyed Baker