2-1/2 cups flour
1/2 tsp salt
3/4 cup Crisco shortening, icy cold
1/4 cup butter, icy cold
1/2 cup milk
3 cups fresh cherries, pits removed
1/2 cup sugar
1/4 cup cornstarch
1/8 cup water
2 Tbsp butter
4 Tbsp cream cheese
1-1/4 cups icing sugar
1-1/2 tsp vanilla
• Prepare and measure out the cherries, then set them aside.
• Place the flour and salt in a large bowl.
• Cut the shortening and the butter into the flour mixture until crumbs form.
• Do not handle the dough much, keep it very cold.
• Add the milk and form the dough into a ball.
• Cut the dough in half and place one half in the fridge.
• Meanwhile lightly flour the board and roll out the remaining dough to fit your pan.
• It will be fairly thin, so gently roll it onto the rolling pin and unroll it over the pan.
• Make a small ridge along the sides.
• Place the baking pan in the freezer and turn the oven to 350F.
• Prepare the cherry filling next.
• Place all ingredients in a stainless steal fry pan.
• Cook on medium heat just so the cornstarch and sugar combines.
• Remove cherry filling from heat and spread evenly on the top of the pastry layer that has been chilling in the freezer.
• On the floured board quickly roll out the remaining pastry [that was put in the fridge].
• Once again, the dough will be thin, so roll it up on the rolling pin and unroll it over the pan.
• Tuck in the ends and poke the surface with a fork so steam can escape during baking.
• Bake at 350F for 40-45 minutes.
• Meanwhile make the icing. Combine ingredients in a small bowl; beat to combine.
• Remove bar from the oven when pastry is light golden color.
• Glaze the top of the bar as soon as it comes out of the oven.
• Let the glaze set before slicing. Yields 12 nice sized squares.