Homemade Cherry Pie Larabars Recipes

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Steps:

• Using a good chopping knife, begin to coarsely chop your piles of nuts, cherries and dates.
• The dates will be very sticky, but just do you best to slice, and then cube them up.
• Combine your piles and chop together.
• It will be pretty rough at first, but just keep chopping and the ingredients will begin to combine and stick to each other.
• Once the ingredients begin to stick together, use your knife to squish it into a single mass.
• Chop up that mass and repeat.
• The mass will continue to hold together better, and eventually your chopping will be more like taking slices off of the mass.
• If at this point you feel your mix is still too dry, try adding another date.
• Continue on until the mass reliably sticks together.
• At that point, you will be able to knead it a couple of times using your hands.
• Just fold it over on its self and mush down.
• It will be a little sticky, but not too much.
• Press it into a rectangular shape about 3/4″ high.
• Using a clean knife, cut the mass into bars.
• They can be wrapped in plastic wrap for later use.