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:
- 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
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These homemade cherry pie bars are such a delightful treat! The combo of the buttery crust and cherry filling is sweet, decadent, and irresistible.
Ingredients
- 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.
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