Cherry pie bars for 30: a buttery vanilla batter with a little lemon zest, spread in a half sheet pan, topped with cherry pie filling and dotted with more batter that bakes up golden around the fruit. A snowy dusting of powdered sugar replaces a glaze, so the bars stack and travel without sticking together. One pan feeds the whole tailgate, and they keep 2 days at air temperature.
Feeds: 30 (30 bars) · Hands-on: about 20 min · Total: about 2 hours, mostly baking and cooling
Home gear: a half sheet pan (18 x 13 inches), parchment, a mixer and a fine strainer
Pack for the lot
- Cherry pie bars, in a container
- Small bag of powdered sugar for a fresh dusting (optional)
- Spatula and napkins
Lot notes
- Fuel: none.
- Holding: baked fruit bars are fine at air temperature. Keep them out of direct sun.
- Keeps: 2 days covered at room temperature, or 5 days in the fridge.
- Cut at home: there's no knife work at the lot, and the bars travel neater.
- Which stadium: no cooking at the lot, so they work under any stadium's rules.
- A cooler for the drinks: the Taiga 55 qt Hard Cooler holds about 60 cans with ice, and Taiga says ice lasts 5 or more days in hot, real-world use.
Can you make cherry pie bars ahead for a tailgate?
Yes. Bake them up to 2 days ahead and keep them covered at room temperature. Dust with powdered sugar the morning you leave so it looks fresh.
How do you keep dessert bars fresh at a tailgate?
Keep them in a covered container in the shade, and on a hot day set the container on top of the cooler lid. Cut them before you leave.
How many cherry pie bars for 20 people?
One pan makes 30 bars, which covers 20 people with seconds for some. For a bigger crowd, bake 2 pans and double everything.
Can you use a different pie filling?
Yes. Blueberry, apple or peach pie filling works the same way in the same amount.