- Pastry:
- 1/2 cup milk
- 1 egg, separated
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cut into chunks
- Filling:
- 1 1/2 cups crushed corn flakes cereal
- 3 (21 ounce) cans cherry pie filling
- 2 tablespoons white sugar
- Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Beat 1/2 cup milk and egg yolk together in a bowl. Combine flour and salt in a separate bowl. Cut butter into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms. Separate dough into 2 pieces.
- Roll 1/2 of the dough on a floured work surface large enough to fit in the bottom and up the sides of a 10x15-inch jelly roll pan. Place dough on pan. Sprinkle crushed corn flakes over dough.
- Drain 1/3 cup liquid from each can of cherry pie filling and reserve liquid for another use. Carefully spoon cherries over corn flakes layer.
- Roll remaining dough into an 11x16-inch rectangle on a floured work surface; place on top of cherry layer. Tuck 1/2 inch of dough under the bottom crust and gently seal edges.
- Beat egg white in a bowl until foamy; brush over top dough layer. Sprinkle white sugar over dough.
- Bake in the preheated oven until lightly browned, about 1 hour. Transfer to a cooling rack to cool completely, about 3 hours.
- Whisk confectioners' sugar, 2 tablespoons milk, and vanilla extract together in a bowl until glaze is smooth. Spoon glaze into a plastic bag and snip 1 corner. Slice bars and squeeze glaze onto each bar.
10/06/2019
recipepes.com
cherry pie bars, recipe
PT15M
PT1H
5
455 calories
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