Cherry pie bars are my new favorite dessert obsession!
I mean, what’s not to love about a thick, buttery base topped with the most luscious cherry filling you’ve ever tasted?
As a bonus, they come together so easily with just a few simple ingredients. The hardest step is waiting for them to cool before devouring them!
I topped mine with a sweet almond glaze for the perfect finishing touch.
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Why You’ll Love These Cherry Pie Bars
Crowd-Pleaser: These portable bars are always hit at parties and potlucks.
Nostalgic Treat: Savor the comforting, old-fashioned flavors of cherry pie in a convenient, handheld bar.
Easy to Make: There’s no fussy pie crust or lattice top required. These bars come together with just a few simple steps.
Freezer-Friendly: They freeze beautifully for a future dessert craving or last-minute contribution.
Ingredients
- Cherry Pie Filling: It’s packed with juicy fruit for the ultimate cherry flavor bomb.
- Unsalted Butter: Creamy, rich butter lets the cherry shine as the star ingredient.
- Granulated Sugar: To balance the tart cherries and create a tender crumb.
- Salt: It enhances flavors and cuts through the sweetness.
- Vanilla Extract: Just a little adds so much flavor.
- Almond Extract: It brings a nutty aroma and makes the cherry flavor pop.
- All-Purpose Flour: To give the bars their sturdy, yet tender texture.
- Powdered Sugar: It dissolves for a silky, sweet glaze.
- Milk: To the glaze to a perfect, drippy consistency.
How to Make Cherry Pie Bars
Craving something rich and sweet without the hassle? These cherry pie bars are just the thing!
The recipe given makes a tasty shortbread-like crust. But I also have instructions for something softer, if you prefer.
Here’s how to make them:
1. Prep the pan. Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment.
2. Make the dough. In a large bowl, mix the dry ingredients for the base, then cut in the butter. Mix until crumbly then add the egg. Mix briefly to combine (it should not be a smooth dough).
3. Assemble the bars. Press about 2/3 of the dough evenly into the prepared pan and bake for 8-10 minutes. Top with the cherry pie filling and the remaining crumble, then bake again for 20-25 minutes. Cool completely on a wire rack.
4. Make the glaze. For the glaze, whisk the powdered sugar, extracts, and enough milk to reach the desired consistency. Drizzle the glaze over the cooled bars.
5. Serve the bars. Cut into squares and serve.
Tips for the Best Cherry Pie Bars
Follow these tips for the very best treats.
- Temperature is key. Use cold butter and eggs for the best results.
- Don’t overmix! Mix the crust dough just until combined to avoid a tough texture. It should be crumbly but hold together when pressed in your palm.
- Try a stick-free trick. Line the baking pan with parchment paper. Leave an overhang on the sides for easy removal and slicing of the bars.
- Want a softer crust? Beat 1 cup butter with 2 cups sugar. Blend in 4 eggs, followed by 3 cups flour. Spread into the base and dollop the rest on top. Bake for 30-35 minutes. (This is an alternative crust option for anyone looking for a cake-like finish. Want the cookie crust? Stick with the recipe card!)
- Leave them alone. Allow the baked bars to cool completely, at least 1 hour, before slicing for clean cuts and set filling. Refrigerate to speed up cooling.
- Select a serrated knife. Slice the bars with a serrated knife, wiping the blade clean between cuts for tidy squares.
- Try fun variations. Try different pie fillings like apple, blueberry or peach. Use lemon extract instead of almond for a different flavor profile. Or add chopped nuts or oats to the crumble topping for texture.
How to Store
Here’s how to keep your bars fresh so they’re ready for any party!
To Store: Keep the bars in an air-tight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture and flavor.
To Freeze: Wrap the bars tightly in plastic wrap and place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
More Tasty Pie Bars We Adore
Key Lime Pie Bars
Apple Pie Bars
Pecan Pie Bars
Strawberry Slab Pie
Cherry Pie Bars
These homemade cherry pie bars are such a delightful treat! The combo of the buttery crust and cherry filling is sweet, decadent, and irresistible.
12
servings10
minutes35
minutes522
kcalIngredients
3 cups all-purpose flour
1 cup granulated sugar
1/2 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, cold
1 large egg
1 (21 ounce) can cherry pie filling
- Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond
2-3 tablespoons milk
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper Set aside.
- In a large bowl, whisk the flour, sugar, cornstarch, baking powder, and salt to combine.
- Add the butter and cut it in with a pastry cutter or rub in your fingers until crumbly.
- Add the egg and mix until just combined. The dough should be crumbly but hold together in your hand when pressed.
- Press about 2/3 of the dough evenly into the prepared pan and bake for 8 minutes,
- Remove the dish from the oven and pour the cherry pie filling evenly over the top. Sprinkle the remaining crust crumbs evenly on top.
- Bake for 20-25 minutes or until golden brown and bubbly. Let cool in the pan.
- For the glaze, whisk the powdered sugar, vanilla and almond extract, and enough milk to reach the desired consistency. Drizzle over the cooled bars.
- Cut into squares, serve, and enjoy!
Notes
- Don’t overmix the dough or it will become tough. Mix just until combined and still crumbly.
- Feel free to use your favorite pie filling: blueberry, apple, peach, etc. all work well.
- For a fancy drizzle, put the glaze in a Ziploc bag, snip off the corner, and pipe it over the bars.
77 Comments
Would gluten free flour work in this recipe?
Hi Terry!
I’ve never tried it but I don’t see why not.
You’ll want to use an equal amount of gluten free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Mix.
Whatever brand you go with, make sure it contains xanthan gum (or add 1 teaspoon)
Hope they turn out well!
I have a bag of dried tart cherries. How could I use these instead of the canned cherry pie filled?
Hi Fonda!
You can absolutely use dried cherries, but you’ll need to rehydrate them into a filling.
Here’s how I’d do it:
Homemade Cherry Filling
3-4 cups dried tart cherries
4 cups water (or enough to cover the cherries)
1 cup granulated sugar (adjust to taste)
2 tablespoons cornstarch
2 tablespoons lemon juice
2 teaspoons vanilla extract
1. Place the dried tart cherries in a bowl and cover them with water.
2. Let them soak for at least 30 minutes to 1 hour, or until they are plump and rehydrated.
3. Drain the cherries, but reserve the soaking liquid.
4. In a large saucepan, combine the rehydrated cherries, 2 cups of the reserved soaking liquid, and 1 cup granulated sugar.
5. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, until the cherries are soft and the mixture is slightly thickened.
6. In a small bowl, mix 2 tablespoons cornstarch with a few tablespoons of the reserved soaking liquid to create a slurry.
7. Slowly add the cornstarch slurry to the simmering cherry mixture, stirring constantly to avoid lumps. Continue to cook for a few more minutes until the filling is thick and glossy.
8. Remove from heat and stir in 2 tablespoons lemon juice and 2 teaspoons vanilla extract. Let the filling cool to room temperature then make the bars as instructed.
Thank you so much!
thank you can’t wait to try recipes
Thank you for this! I am so going to use some wonderful rehydrated Montmorency cherries along with a can of cherry pie filling. I know it’ll be yum!!
Soak dried cherries in water until plumped up, drain well before using in recipe
Thank you for all these wonderful recipes!
Hi Dianne,
I was excited to make these for a group cook-out but mine turned out much more cake like. They were compared to Danish. How can I make them more cookie crust like?
Irene
This is baking in the oven as I type! Made it for a dinner party dessert I am hosting this evening!