Cherry Pie Bars

Instructions

Cream Cheese Dough

1. In the bowls of a food processor, cream together the butter, cream cheese, and powdered sugar until combined.
2. Place the flour and salt in the bowl and pulse several times until the dough sticks together. 
3. Turn the dough out onto a sheet of plastic wrap, flatten into a square, and refrigerate it for at least 1 hour.
4. Combine the egg and water to make an egg wash and refrigerate until needed.

Shortbread Crust

1. Preheat the oven to 350°F.
2. Grease a 9x13 metal baking pan with butter and line the pan with a piece of parchment paper with two sides overhanging the edges to create a sling for removing when cooled.
3. In the same food processor bowl you made the dough in, combine the flour, powdered sugar, butter, salt, and vanilla bean paste and process until it forms a uniform dough.
4. Press the dough into the prepared pan into an even layer.
5. Bake on the center rack of the oven for about 20 minutes, just until it is light golden brown. Allow the crust to cool while you prepare the filling.

Cherry Filling

1. Whisk together the sugar and cornstarch in a small bowl.
2. In a 4 or 5 quart Dutch oven or large pot, combine the cherries, ginger, lemon zest and juice, and sugar mixture, stir to combine.
3. Cook over low heat until the mixture begins to simmer and thicken; reduce by about half. Remove from heat to cool.
4. You should yield about 5 cups of filling. 
5. Set aside to cool while you prepare the lattice top crust

Assembly

1. Using the chilled cream cheese dough, roll it out on a well-floured surface until about ¼ inch thick. 
2. Use a pastry wheel to create strips from ¼-12 inch thick, whichever you prefer.
3. Line a baking sheet with parchment paper, trace the size of your baking tray on one side, and lay out half the strips on the prepared baking sheet, with about ¼ inch space between them. 
4. Starting at the middle, fold up every other strip and lay one of the remaining strips across those still laid flat; unfold the strips over the perpendicular strip. Repeat by folding up the strips that had lain flat, laying the next strip across. Keep repeating with the next rows until you reach the bottom. Start back in the middle and do the same on the other side. Trim the lattice to the size of your tray using the line you marked earlier. 
5. Brush the top with the egg wash and dust the sanding sugar all over the crust. Transfer the baking sheet to the freezer to stiffen for 15 to 20 minutes.
6. Once the lattice is chilled, pour the cherry filling over the shortbread crust and place the frozen stiff lattice on top.
7. Bake in the center of the oven for 45 to 50 minutes, until the crust is golden and the filling is bubbling.
8. Allow the bars to cool completely before running a knife around the edge and lifting them out of the pan using your parchment paper sling. 
9. Cut into sixteen generous pieces, top with vanilla ice cream, and enjoy! 
10. They are best stored in the refrigerator if not eaten that day.