Sour Cream Cherry Bars


Yield- 9×13 Pan

Crust
2  cups all-purpose flour
½  cup sugar
1  teaspoon salt
1 ½  teaspoon cinnamon
2/3  cup butter
1  tablespoon orange juice

Cut butter into dry ingredients, add orange juice and mix until just combined. Press into the bottom of a greased 9 x 13 pan and bake at 325 degrees for 15 minutes.

Filling
4  cups cherries, frozen (unsweetened)
1  large egg
½  pound sour cream
½  cup sugar
¼  cup flour
½  tablespoon vanilla extract
¼  teaspoon lemon juice

Thaw and drain (slightly) cherries. Combine the flour and sugar. Whisk in the sour cream, eggs, vanilla and lemon juice. Spread the thawed cherries over the baked crust and pour the filling over the cherries, spreading to even out. Bake for 30 minutes at 325 degrees until the filling is just set. (Make streusel below) Pull out of oven and cover with the streusel topping, bake for another 15 minutes. Let cool and refrigerate before serving.

Streusel topping
1  cup brown sugar
1 ¼  cup all-purpose flour
1  teaspoon cinnamon
1  teaspoon salt
8  tablespoons butter

Cut butter into the dry ingredients, including the sugar until streusel consistency.