Cherry Pie Bars

For the filling:

Place all of the ingredients except the almond extract into a medium sauce pan and let sit for about 10 minutes. When the sugar has soaked up most of the moisture, bring it all to a boil over a medium heat. Lower the heat and simmer for another 5 minutes until the juices become thick and translucent. Remove form the heat and add stir in the almond extract. Let cool.

For the crust:

Preheat the oven to 375ºF and butter the baking tray; set aside.

(Mark Bittman gives his instructions using a food processor but I like to use my hands; the choice is yours.) Combine the flour, salt, and sugar in a bowl. Add the cut pieces of butter to the flour mixture and gently but quickly rub them together until the butter is like coarse meal.

Add the water and bring the dough together with your hands, being careful not to overwork the dough. When the mixture becomes a ball, wrap it in plastic wrap and keep in the fridge for at least 30 minutes or overnight.

Halve the dough into 2 separate pieces and roll out one piece big enough to cover the baking pan. Use lots of flour for dusting to prevent the dough sticking to the surface; don’t worry if it’s not completely square. Tuck in the sides around the pan, leaving some hanging over the edge if you like. Pour the cherry mixture into the base of the pan and spread it out, making sure to completely cover the base.

Roll out the second dough piece, remembering to dust well with flour, and lay it on top of the cherries. Tuck in any overhanging dough.

Mix the egg yolk and milk for brushing on the dough. Using a pastry brush, glaze the surface of the bars with the egg mixture. Gently poke a few steam holes into the pastry with the point of a sharp knife.

Bake in the oven for 50 minutes until golden brown. Dust with powdered sugar when cool.

Filling recipe adapted from The Pie and Pastry Bible. Crust recipe from Mark Bittman.