Who doesn't love the quirky, coffee-obsessed TV Series Portlandia. The show, which shines a light on the eccentricrities of Oregon's largest city shows a real unique place to live or visit. And no visit would be complete without diving into a bar cookie (see what I did there :)) showcasing some of the most delicious products of the Pacific Northwest. We're talking Oregon produce like cherries and hazelnuts, combined with the rich coffee you'll find there. Chris Taylor and Paul Arguin, who co-authored the cookbook, Fabulous Modern Cookies, stopped by Tonia's Kitchen to talk about their Portland Pie Squares. It's a bar cookie that combines sour cherries, with sweet hazelnut and coffee. Give it a try this Christmas and enjoy a treat from the PNW!
Portland Pie Squares
Sour Cherries, Hazelnuts, Coffee Culture
Espresso Powder classic bar cookie, crumble
Granulated Sugar and light brown sugar for the crust
Tart Cherry Filling
- Canned red tart (a.k.a. sour) cherries, packed in water: Two 15-ounce cans (850 grams)
- Granulated sugar: 1/4 cup (50 grams)
- Cornstarch: 1 1/2 tablespoons (12 grams)
- Salt: ⅛ teaspoon
- Dried tart (a.k.a. sour) cherries, chopped: 3/4 cup (106 grams)
- Instant espresso powder: 4 teaspoons
- Almond extract: ⅛ teaspoon
Brown Sugar–Hazelnut Crust and Topping
- Unbleached all-purpose flour: 1 3/4 cups (248 grams)
- Light brown sugarPacked: 1 cup (200 grams)
- Old-fashioned rolled oats: 1 cup (100 grams)
- Salt: 1/2 teaspoon
- Ground cinnamon, preferably Ceylon: 1/4 teaspoon
- Unsalted butter, melted and cooled but still pourable: 12 tablespoons (170 grams)
- Hazelnut liqueur, such as Frangelico (or substitute 1/2 teaspoon hazelnut extract): 2 teaspoons
- Hazelnuts, toasted, cooled, and chopped: 1/2 cup (62 grams)
- Make the Tart Cherry Filling: Drain the canned cherries, reserving 1/2 cup (121 grams) of the liquid. Whisk together the reserved liquid, granulated sugar, cornstarch, and salt in a medium saucepan until the cornstarch has dissolved. Stir in the cherries.
- Bring the mixture to a boil over medium heat. Lower the heat to maintain a slow boil and continue to cook, stirring frequently to prevent sticking and pressing on the cherries to help break them down. Simmer until the mixture has the consistency of applesauce and mostly holds a trail when a spoon is dragged across the bottom of the pan, about 30 minutes. You will have about 1 1/4 cups (330 grams) of filling.
- Remove the pan from heat and stir in the dried cherries, espresso powder, and almond extract. Transfer the filling to a bowl and leave to cool completely, about 2 hours.
- Once the cherry filling has completely cooled, position a rack in the center of the oven and preheat to 350F. Line the bottom and sides of a 9-inch square baking pan with aluminum foil and lightly spray with nonstick baking spray.
- Make the Crust and Topping: Combine the flour, brown sugar, oats, salt, and cinnamon in a stand mixer fitted with a flat beater, and beat on low speed. While still mixing, slowly drizzle in the melted butter and hazelnut liqueur. Continue to mix until uniform and no dry flour remains on the bottom of the bowl.
- Press about 2 1/2 cups (about 450 grams) of the flour mixture across the bottom of the prepared pan. The flat bottom of a drinking glass or dry measuring cup can be helpful in pressing the crust into a flat and even layer.
- Bake until the crust is starting to turn golden brown all over and is firm when pressed in the center, 20 to 25 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes.
- Spread the cherry filling in an even layer over the warm crust, using a small offset spatula.
- Mix the hazelnuts into the remaining flour mixture. Firmly squeeze small handfuls of the topping in your hand (sort of like a rubber stress ball); open your hand and break the piece into marble-size pieces of topping over the top of the filling. Repeat with the remaining topping and sprinkle the filling with remaining bits. Gently press the topping into the cherry filling.
- Return the pan to the oven and continue to bake until the topping is beginning to brown along the top, 35 to 40 minutes. The edges of the filling might also begin to bubble.
- Remove from the oven and let cool to room temperature in the pan on a wire rack. Use the foil to lift and remove from the pan before cutting into 1 3/4-inch squares. The squares can be stored in an airtight container at room temperature for several days or well wrapped and frozen for several months.
