Served at the 2025 Berries & BarBQ Wine Trail, Reserve Cellars
Ingredients:
1 cup butter, softened at room temperature
2 cups granulated sugar
1 teaspoon salt
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (540ml each) cherry pie filling, smoked
Glaze:
1 and 1/2 cups powdered sugar
1/2 teaspoon vanilla
2–3 tablespoons milk
Directions:
- Grease a 15x10x1-inch baking pan. Preheat oven to 350°F.
- In a large mixing bowl, or bowl from a stand mixer, cream together softened butter, granulated sugar, and salt for 5 to 7 minutes until light and fluffy. The mixture should be light and lemon-colored.
- Next, add in the eggs, one at a time, beating well after each addition.
- Beat in vanilla and almond extracts.
- Gradually add in flour, one cup at a time, stirring just until combined.
- Remove 3 cups of the dough and spread evenly into the prepared baking pan. (My pan was a bit larger and I didn’t go all the way to the edges)
- Top with both cans of cherry pie filling, leaving about 1 and 1/2-inches around the edges.
- Drop the remaining dough by teaspoonfuls over the cherry pie filling. A small cookie scoop works great!
- Bake in a 350°F oven for 35 to 40 minutes or until light golden brown. Cool completely in the pan on a wire cooling rack.
- For Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and enough milk to reach the desired consistency. Drizzle over the top of cooled bars.
Serve with Reserve Cellars Garden Patch Strawberry
Recipe Credit: Sandra Flegg
