Cherry Pie Bars with Lattice Topping (Print Version)

# Ingredients:

→ For the Filling

01 - 2 1/2 cups frozen sweet red cherries
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon cornstarch
04 - 1 tablespoon water

→ For the Pie Crust and Topping

05 - 1 box (14.1 oz) refrigerated pie crusts (2 sheets)
06 - 1 large egg
07 - Turbinado sugar for topping

# Instructions:

01 - Heat your oven to 375 degrees. Line an 8x8 inch baking dish with parchment paper so the bars are easy to remove later.
02 - In a medium saucepan over medium heat, combine the frozen cherries and granulated sugar. Cook for 15 to 20 minutes, stirring and mashing the cherries occasionally, until the mixture gets bubbly and starts to thicken a bit.
03 - Mix the cornstarch with the water, then stir it into the cherry mixture. Keep cooking until it thickens to a jam-like consistency. Take it off the heat and let the filling cool completely before using it.
04 - Roll out one pie crust and press it evenly into the bottom of the prepared baking dish. Bake for 15 to 20 minutes or until the edges turn golden brown. Take it out of the oven.
05 - Roll out the second pie crust into a 9x9 inch square. Using a pastry wheel or sharp knife, cut it into 1/2 inch strips. On a piece of parchment paper, weave the strips into a lattice pattern - you can add decorative braids if you want to get fancy! Put the lattice in the freezer until it's firm. This helps it hold its shape when you transfer it.
06 - Spread the cooled cherry filling evenly over the baked bottom crust. Carefully lift and place the frozen lattice crust on top of the filling.
07 - Beat the egg with a little water to make an egg wash. Use a pastry brush to brush the egg wash evenly over the lattice crust - this makes it brown nicely and gives it a beautiful shine. Sprinkle turbinado sugar over the top for extra crunch and sweetness.
08 - Bake at 375 degrees for 25 to 30 minutes or until the lattice top is golden brown and crisp.
09 - Let the cherry pie bars cool completely in the baking dish before slicing. This lets the filling set up so the bars aren't messy when you cut them. Enjoy!

# Notes:

01 - Use a pastry cutter or sharp knife for clean lattice strips.
02 - Always freeze the lattice before assembling - this keeps it from falling apart when you move it.
03 - Make sure the cherry filling is completely cool before adding it to the crust to avoid a soggy bottom.
04 - Store leftovers at room temperature for up to 2 days or in the fridge for up to 5 days.
05 - These freeze great for up to 2 months! Thaw overnight in the fridge before serving.

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