Cherry Pie Bars are a delightful twist on the classic cherry pie—easier to make, easier to serve, and just as delicious. These bars feature a buttery, tender shortbread-like crust, a sweet-tart cherry pie filling, and a golden crumble topping. Baked in a sheet pan and cut into squares, they’re perfect for potlucks, holidays, or anytime you want a fuss-free dessert that still delivers big flavor. Whether you use homemade or canned cherry pie filling, these bars are bursting with juicy cherries and comforting vanilla notes. A simple glaze drizzled on top adds the perfect finishing touch.
Ingredients:
For the Crust and Topping:
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but enhances cherry flavor)
- 3 cups (375g) all-purpose flour
- ½ tsp salt
For the Filling:
- 1 can (21 oz / 595g) cherry pie filling (or use homemade—see tip below)
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla or almond extract
Instructions:
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper for easy removal.
2. Make the Crust and Topping
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be thick and sticky—similar to sugar cookie dough.
3. Assemble the Bars
Spread about ⅔ of the dough evenly into the bottom of the prepared pan. Use a spatula or your hands (lightly floured or greased) to press it into an even layer.
Spoon the cherry pie filling over the dough, spreading it out evenly. If using canned filling, you can chop the cherries slightly for easier slicing later.
Drop spoonfuls of the remaining dough over the top of the cherry layer. It won’t cover the filling completely—that’s okay! The cherry filling will peek through and create a beautiful marbled effect as it bakes.
4. Bake
Bake for 35–40 minutes, or until the top is lightly golden and the filling is bubbling. The edges should be set, and the center should no longer jiggle.
Remove from the oven and let cool completely in the pan on a wire rack. This helps the bars firm up for clean slicing.
5. Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, and extract until smooth and pourable. Adjust the consistency by adding more milk or sugar as needed.
Drizzle the glaze over the cooled bars using a spoon or piping bag.
6. Slice and Serve
Once the glaze is set, slice the bars into squares or rectangles. Serve at room temperature or slightly chilled.
Tips for Success:
- For homemade cherry filling: Simmer 3 cups pitted cherries with ½ cup sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch until thickened.
- Almond extract enhances the cherry flavor beautifully—don’t skip it if you love that classic cherry-almond combo.
- These bars can be made a day ahead and stored in an airtight container at room temperature or in the fridge for up to 4 days.
- For a festive touch, sprinkle with slivered almonds or coarse sugar before baking.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with coffee or tea for a cozy afternoon treat.
- Wrap individually for bake sale goodies or picnic desserts.
Would you like a blueberry or apple pie bar variation next? Or maybe a gluten-free version? I’d love to help you customize it!