Cherry Pie Crumble Bars
INGREDIENTS
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For the Crust & Crumble Top Pastry
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3½ cups (438 grams) unbleached all-purpose flour, such as Gold Medal®
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1¼ cups (250 grams) granulated organic cane sugar, such as Zulka®
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1¼ teaspoons (6 grams) baking powder
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¾ to 1 teaspoon (3.6 to 4.8 grams) kosher salt, or ½ to ¾ teaspoon salt
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1¼ cups (2½ sticks/282.5 grams) unsalted butter, chilled & cut into bits
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2 large egg yolks (mine weighed 36 grams), lightly beaten
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2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
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½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
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Shortening, to prepare pan, such as organic palm by Spectrum®
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For the Tart Cherry Pie Filling
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4 cups (2 pints/1080 grams) Homemade Tart Cherry Pie Filling, by Wicked Good Kitchen™
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Special Supplies
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Parchment paper, for lining baking pan, such as Beyond Gourment™
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