Cherry Pie Bars

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Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They’re pretty, easy to make, and always a hit to serve!

Here are some more fruity desserts berry cheesecake salad, or strawberry pie.

Up close shot of cherry pie bars stacked on top of each other

Cherry Pie Bars

My favorite pie is cherry pie; I’ve never loved pumpkin pie, so cherry pie is my top choice for the holidays.

And these cherry pies have everything I love about cherry pie but in an easier bar form! It’s like biting into cherry pie AND cookies. These bars are incredible — they’re soft, chewy, flavorful, and the glaze on top is the perfect finishing touch. Serve these with a scoop of vanilla bean ice cream for the ultimate dessert!

process of making bars

How do you make Cherry Pie Bars?

  • Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
  • In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
  • Grease a 15x10x1 pan and spread 3 cups batter. Spread pie filling on top. Drop remaining batter on top of pie filling.
  • Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

process of making bars

Cherry Pie Bars Tips

  • Use the right temperature of ingredients: when at room temperature, eggs and butter form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. If possible, use room temperature eggs for this recipe. Soaking refrigerated eggs in a bowl of warm (not hot) water for about 5-10 minutes is a quick way to get eggs to room temperature.
  • Measure carefully: the most important measurement is the flour. If you press a measuring cup into a bag of flour you are likely packing in way too much flour which will yield less flavorful bars
  • Grease the pan: this will ensure your cherry pie bars come out nice and easily!

Finished up close cherry pie bar

Can I use any pie filling?

Yes! You can make this recipe with any pie filling you have — apple, strawberry, peach and/or blueberry. To make a fall flavored bar, add some cinnamon and nutmeg to the filling!

What pan should I use?

Make sure to use a 10x15x1 for best results and bars that are evenly baked through!
With this pan it takes about 30-35 minutes for the bars to be fully baked through.
cherry pie bars on display

Looking for more desserts to love?! Try these!

Cherry Pie Bars

4.79 from 42 votes
Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Alyssa Rivers
Servings: 26 bars

Ingredients
  

  • 1 cup butter softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 21 ounce cherry pie filling

Glaze

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbs milk

Instructions
 

  • Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
  • In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
  • Grease a 15x10x1 pan or 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minuteSpread with pie filling. Drop remaining batter on top of pie filling.
  • Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.


Nutrition

Serves: 26

Calories204kcal (10%)Carbohydrates31g (10%)Protein2g (4%)Fat8g (12%)Saturated Fat5g (25%)Cholesterol44mg (15%)Sodium162mg (7%)Potassium28mg (1%)Fiber1g (4%)Sugar20g (22%)Vitamin A255IU (5%)Calcium9mg (1%)Iron0.8mg (4%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic
 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    Made this for the second time and it was great. Everyone loved it. The one thing I changed was cut back on the sugar. I only a used 1 1/2 cup instead of the 2. Next time ill use only 1. This one is a keeper 👍🏻

  2. Should give credit here to Taste of Home, as others do. It is an exact replica of an old TOH recipe.
    Glad to know that you can recommend them for freezing.

  3. It was a little sweet for us, so I added 4-5 oz. Neufchatel cheese thinned with milk over the top. Cut the sweetness and added to the good flavor.

  4. 5 stars
    Made this dessert last night. Very easy and everyone loved it!! Definitely a recipe I’ll be using often. Thank you for sharing!

    1. Made it & family loved it; therefore it’s a success. Thank you for taking the time to share your expertise with us, 🤸✨💐👑; thusly making us a great success with our families, friend, and co-workers.

      Be safe and keep sending your recipes our way.

    1. Yes, these pie bars freeze really well. It is best to freeze in layers flat and not on top of each other unless using a foil or wax paper to separate them. When ready to warm up simply warm up in the microwave or oven.

  5. So excited. I made it for church gathering…cant wait to see what everyone thinks. I made 2, a blueberry pan and a strawberry pan. Instead of sugar I substituted with monk fruit sweetener and swerve for the fruit filling…using fresh fruit. And made a cream cheese frosting/drizzle. Its thick so gotta keep adding milk til I got the right consistency. I ran out of dough cuz I used 17 inch pans….not enough for dropping on top…so I made a struessel for the topping instead.

  6. Made these for my daughter’s weekly special “get your homework done without fussing and ahead of schedule during social distancing” reward. Had them without the glaze cause it was plenty sweet. They are delicious.

  7. 5 stars
    These are easy, and so super delicious!! Better than actual cherry pie. I’m excited to try different flavored pie filling now.

  8. 5 stars
    We love these bars in our family! I made both apple and cherry bars for our grandson’s baby shower. I added cinnamon to the batter for the apple bars. This is the 3rd weekend in a row my granddaughter and I have made them. We have strawberry bars in the oven now. First time trying them with strawberries. Plan to try peach filling next weekend!

  9. 5 stars
    I have made this recipe for years, after finding it in a charity cookbook gifted to me in the mid 1980’s. They called it Cherry Swirl Coffee Cake. The only difference is your addition of the almond and vanilla extract in the glaze, which I will include the next time I make this. This is such a tender, tasty recipe and is always a hit at the many, many gatherings we have taken it to. Tip – hand mix the dry ingredients and do not over mix, and bake just until starting to turn golden on top. I have also used blueberry pie filling. Thanks for sharing this lovely recipe with the world!

  10. 4 stars
    My adult taste testers liked this fairly easy dessert. Ideal for a children’s party. However, I felt there was too much batter on the bottom crust. The crust was moist and shortcake-like that held together very well when cut. I creamed the ingredients very well and even without leavening, the crust had a nice, soft texture. But it seemed too heavy for my personal taste for a “bar” style dessert. I prefer a thinner, crisper bar crust. I also didn’t care for the globs of dough on top of the dessert; they seemed unattractive and appeared bland with no eye appeal. I baked the dessert longer than specified just to get some color on the topping dough globs. The amount of icing was double of what I actually used – wasted ingredients. I made it Saturday morning and served it that evening; on Monday the dessert was still fresh enough to share with the neighbors. The heavy butter crust held up.

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