Best Cherry Pie Bars Recipe Cherry Pie Bars are the perfect dessert for anyone who loves the flavor of cherry pie but wants something quicker and easier to prepare. These bars combine a rich, buttery crust with sweet cherry filling and a soft crumble topping. Baked in a 9×13-inch pan and cut into squares, they’re […]
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Best Cherry Pie Bars Recipe
Cherry Pie Bars are the perfect dessert for anyone who loves the flavor of cherry pie but wants something quicker and easier to prepare. These bars combine a rich, buttery crust with sweet cherry filling and a soft crumble topping. Baked in a 9×13-inch pan and cut into squares, they’re ideal for potlucks, parties, or simple family desserts.
Why You’ll Love This Recipe
No rolling or pie crust prep required – the dough works as both crust and topping.
Bakes in one pan – makes up to 24 bars in a standard baking dish.
Classic cherry pie flavor – but in a casual, snackable form.
Easy to customize – use store-bought or homemade cherry filling.
Optional glaze – adds a sweet finish and polished look.
Ingredients
For the Dough (Base + Topping):
1 cup unsalted butter, softened
1¾ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, but highly recommended)
4 large eggs
3 cups all-purpose flour
1 teaspoon salt
For the Filling:
1 can (21 oz) cherry pie filling Optional: Use 2 cups of homemade cherry pie filling instead.
For the Optional Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk or cream
½ teaspoon vanilla or almond extract
Instructions and Baking Tips
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Prepare the Dough
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
Add the vanilla extract, almond extract (if using), and eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the wet ingredients and mix until fully combined. The dough will be thick and sticky.
3. Assemble the Bars
Spread about two-thirds of the dough evenly into the bottom of the prepared baking pan.
Use a spatula or your fingers to press it into an even layer.
Spoon the cherry pie filling evenly over the dough. Spread gently to cover.
Drop small spoonfuls of the remaining dough over the top of the cherry layer. Do not worry if the topping does not fully cover the filling — it will spread and brown during baking.
4. Bake
Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the top is lightly golden and the center is set.
Remove from the oven and let the bars cool completely in the pan on a wire rack.
5. Optional Glaze
Once the bars are fully cooled, whisk together the powdered sugar, milk or cream, and vanilla or almond extract in a small bowl until smooth.
Drizzle the glaze evenly over the bars.
Let the glaze set for 15–20 minutes before slicing.
Baking Tips for Success
Use room-temperature butter and eggs for better creaming and consistency in the dough.
Do not overmix the dough once the flour is added; mix just until the ingredients are combined.
If using homemade cherry filling, allow it to cool completely before layering it over the dough.
For clean slices, wait until the bars are completely cool and the glaze has set. Use a sharp knife wiped clean between cuts.
Serving Suggestions
Cut into squares for easy serving at parties, picnics, or bake sales.
Serve plain or with a light dusting of powdered sugar.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert-style treat.
These bars make a great addition to holiday dessert trays or coffee breaks.
Storage Instructions
Room Temperature
Store in an airtight container at room temperature for up to 3 days.
Refrigerator
Keep in the refrigerator for up to 5–6 days. Let the bars come to room temperature before serving, or enjoy chilled.
Freezer
Freeze unglazed bars for up to 2 months. Wrap tightly in plastic wrap, then foil, and store in a freezer-safe container. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use homemade cherry filling instead of canned? Yes. Use about 2 cups of cooled, homemade cherry pie filling. Make sure it’s not too runny.
Can I use other fruit fillings? Absolutely. Blueberry, raspberry, apple, or even mixed berry pie filling work well.
Do I have to use the glaze? No, it’s optional. The glaze adds sweetness and visual appeal but the bars are delicious without it.
Can I make these ahead of time? Yes. These bars can be made 1–2 days in advance and stored in the fridge or at room temperature (if unglazed).
Can I make this gluten-free? Yes. Use a 1:1 gluten-free all-purpose flour blend. Texture may vary slightly but the results are still great.
Recipe Variations
If you’re looking to adjust the flavor, accommodate dietary needs, or change things up for the season, here are some creative variations of this cherry pie bars recipe.
1. Fruit Filling Options
Blueberry Pie Bars: Use blueberry pie filling and add lemon zest to the dough for brightness.
Apple Pie Bars: Substitute with apple pie filling and add a cinnamon-sugar topping before baking.
Peach or Apricot Bars: Great for summer—pair with almond extract for a delicate flavor.
Mixed Berry Bars: Use a blend of raspberry, blackberry, and strawberry pie filling.
2. Crust Flavor Additions
Add lemon zest or orange zest to the dough for citrus undertones.
Substitute half the vanilla extract with maple extract for a warm, rich flavor.
3. Texture Boosters
Stir in chopped almonds or pecans to the topping dough for extra crunch.
Add rolled oats to the topping for a crumble-style texture.
Make It Gluten-Free
Use a 1:1 gluten-free flour blend that includes xanthan gum.
Test bake a small batch first to adjust moisture if needed — gluten-free flour sometimes requires more binding.
Make It Dairy-Free
Use dairy-free margarine or plant-based butter in place of regular butter.
Skip the glaze or use a plant-based milk for mixing it.
Make It Vegan
Replace eggs with a commercial egg replacer or use the following substitutions per egg:
1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 minutes)
¼ cup unsweetened applesauce
Use plant-based butter and vegan pie filling
Advanced Tips for Bakers
Chill the Dough
If your kitchen is warm, chill the dough for 15–20 minutes before pressing into the pan. This makes spreading easier and results in a more defined texture after baking.
Use an Offset Spatula
For even spreading of dough and cherry filling, use a small offset spatula for better control and cleaner layering.
Make a Double Batch
This recipe doubles well. Use a half sheet pan (13×18-inch) and increase baking time by 5–10 minutes. Keep an eye on the color of the top.
Add a Streusel Topping
Combine ½ cup flour, ¼ cup brown sugar, and ¼ cup cold butter. Crumble on top of the cherry layer before baking for a bakery-style finish.
An easy and delicious dessert made with a soft, buttery crust, sweet cherry pie filling, and a drizzle of glaze. Perfect for potlucks, parties, or anytime you’re craving a slice of cherry pie—without the hassle.
Ingredients
Scale
For the Dough (Base + Topping):
1 cup unsalted butter, softened
1¾ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
4 large eggs
3 cups all-purpose flour
1 teaspoon salt
For the Filling:
1 can (21 oz) cherry pie filling Or use 2 cups of homemade cherry pie filling
For the Glaze (Optional):
1 cup powdered sugar
2 to 3 tablespoons milk or cream
½ teaspoon vanilla or almond extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy.
Add vanilla, almond extract (if using), and eggs one at a time, mixing well after each.
In a separate bowl, whisk together flour and salt. Gradually add to the wet mixture and mix until a soft dough forms.
Spread about two-thirds of the dough into the bottom of the prepared pan.
Spoon cherry filling evenly over the dough layer.
Drop spoonfuls of the remaining dough over the top. It will not fully cover the filling.
Bake for 35 to 40 minutes, or until the top is golden and the center is set.
Cool completely in the pan on a wire rack.
(Optional) In a small bowl, whisk glaze ingredients until smooth. Drizzle over cooled bars and let set before slicing.
