Live with Stephanie & Cheryl

Here I am on Live TV with Stephanie Simoni who is the morning
outside reporter for Fox & ABC News.
We were live on both stations for Presidents Day making these
Cherry Pie Bars all morning.
My wake up call was 3:30 am (on my day off) But Stephanie wakes
up at 2 a.m. everyday and looks fabulous in the early a.m.
It was alot of fun!

So I hope everyone is in the mood for Cherry pie because we
made ALOT of it!
As promised here is my version of Cherry pie for pie dough
phobics like myself.
No rolling and no fuss. Simply delicious!

President's Day Cherry Pie Bars
CRUST AND TOPPING
3 cups all purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
3 sticks chilled unsalted butter

FRUIT FILLING
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
pinch of salt
3 (12 ounce) packages frozen cherries, defrosted and drained

TO MAKE THE CRUST AND TOPPING
Preheat the oven to 350°. Grease a 9 by13 inch baking pan with
butter or cooking spray.
Combine the flour sugar, and salt in the bowl of a mixer with a
paddle attachment, process until combined (about 30 seconds).
Cut the butter into 1/2 inch cubes. Process the butter with the f
lour mixture for 30-60 seconds, until the butter is evenly distributed
but the mixture is still crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping.
Press the remaining mixture into the bottom of the pan. Bake
the crust for 12 - 15 minutes until it is golden brown. Cool for
at least 10 minutes.

TO MAKE THE FILLING
Whisk the eggs in a large bowl, then add the sugar, sour cream,
flour and salt. Gently fold in the cherries. Spoon the mixture
evenly over the crust. Sprinkle the reserved crust mixture evenly
over the filling. Bake for 45 - 55 minutes, until the top is lightly
browned. Cool at least 1 hour before cutting into bars
or if you simply can't wait it can also be spooned out of the pan
warm and served cobbler style
with a scoop of ice cream. Yuuuum!