Cherry Pie Bars

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My favorite pie is cherry pie.  I just love me some cherry pie.  I have never liked pumpkin pie, so cherry pie is my top choice for Thanksgiving.   These cherry pie bars are the bomb!  It was just like biting into a cherry pie and served warm with a side of vanilla ice cream…. wow.  I think I want some more now!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed:  Nothing
Things that I would do differently next time: It suggests baking them in a 15x10x1 pan or a 9×13.  Next time I am going to bake them in a 15×10 pan so they aren’t so thick and don’t take so long to bake.
Will I make this again?  Yes
Recipe Adapted From: Julies treats

 

4.8 from 26 reviews
Cherry Pie Bars
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Ingredients:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)
  • Glaze
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2 Tbs milk
Instructions
  1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
  2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
  3. 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 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.
  4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

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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Categories
Cookies and Treats

Comments

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  1. These bars must have like 1000 calories each! They look good, but wow! Could probably use less sugar since cherry pie filling is already sweet. Then I might put the topping pretty thing. but do you know how many calories these have?

  2. How is a toothpick going to come out clean when you have cherry pie filling in it ? I made these and they were delicious. Taking them to a family reunion this weekend.

  3. I made this for the 4th of July. Added extra almond and cherry juice in the glaze. Turned out amazing! Thank you for all of your delicious recipes!

  4. I have made these several times but I used fresh cherries. They are delicious. I have some fresh apricots and I plan on making some using the apricots. I’m sure they will be just as tasty as the cherry bars are.

  5. My recipe for cherry pie is 15+ years old
    I misplaced it years ago
    I made it In a large sheet pan and used 1 can of cherries and 1 can of blue berries
    Thank you

  6. I have made this recipe for years. I also change the flavor of pie filling for different times of the years or occasions. They are a family favorite(raised 5 kids on them). A doctor friend once called them “Puggie Pills”. Love them. Think Lemon is my next favorite, then Blueberry.

  7. these cherry bars look delicious and i am going to make them and take to bingo and they will love them,

  8. I followed the recipe, my batter was very stiff.like frosting that was refrigerated.anyone have the same problem? It is in oven now.will seee if it comes out like a rock.let me know pleaseI

  9. I followed the recipe, my batter was very stiff.like frosting that was refrigerated.anyone have the same problem? It is in oven now.will seee if it comes out like a rock.let me know pleaseI

  10. This is an old recipe my memere called fruit squares. The favorite was always cherry or blueberry.
    No glaze needed though, as the come out of oven, rub butter on top the sprinkle with powdered sugar. Also more almond extract like a full teaspoon and add another egg! Will make a much better recipe.

  11. My attempt did not bake in the middle. I baked it longer than suggested. It looks great, but the middle did not bake. Could be that I used a glass pan. Looking for the 15 by 10 metal pan and will try again.
    The flavor is awesome around the edges, but the raw batter is way too sweet.

  12. These tinned fruit pie fillings are vastly improved with the addition of lemon juice, lemon rind and salt as these tend to be rather bland. I also put lemon rind in the batter as well as vanilla essence. I’ll probably put lemon juice in the glaze or perhaps not. This is the second time I’ve made this recipe which was a big hit at the clinic where I practice.

    1. The butter is kind of like glue and sticks it all together without it crumbling. You are welcome to lower it and see how it tastes. The presentation just may not be as great! Let me know what you think!

  13. I made these last Christmas and plan to again this year.. I did cut the batter ingredients in half and I drizzled them with melted white chocolate Instead of the glaze. So yummy!

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