Cherry Pie Bars

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: strawberry shortcake, 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

4.78 from 31 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 26 bars

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!

Course Dessert
Cuisine American

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
  • 1 21 ounccherry pie filling 2 if you like cherries (highly recommend

Glaze

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 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 minuteSpread 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.
Nutrition Facts
Cherry Pie Bars
Amount Per Serving
Calories 204 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 44mg15%
Sodium 162mg7%
Potassium 28mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 255IU5%
Calcium 9mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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.

    1. Did you create your own filling with the cherries or just the cherries? I want to make them with the fresh cherries. Thanks!


  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!

  14. I made these for Meals On Wheels since they cut nicely. They were a hit !
    The only thing I did different was I added sliced almonds. Yum !

  15. I have a recipe that uses a layer of cream cheese, sugar, vanilla, almond extract and 1 egg. Mix it all together until smooth then spread on top of batter. I used Strawberry pie filling this time. It is so yummy with the cream cheese layer.

  16. This looked so good!! I love Cherry Pie. There were several problems with my first try. I had way more batter and cherries than would fit in a one inch deep pan. I used a 10 × 15 × 2″ glass baking dish and the recommend 2 cans of cherries pie filling. After spreading all ingredients in the greased dish the depth was about an 1!/2 .The batter did not cook even after 45 minutes @ 350°. After it had cooled I drizzled on the icing. There was way too much icing. If possible please share some pointers to make the next batch turn out better. Also, the pieces did not remove easily from the baking dish.


  17. These are in the oven as I write. I didn’t have a 15x10x1 pan so I used the 9x13x2.5. Question… I have a half sheet pan measuring: 12x17x1 and a quarter sheet pan at 9x12x1 could I have used the half sheet pan? Where did you get the 15×10 pan?
    It looks like my top batter was too much and has spread to cover all the cherries, I love the way yours look so next time I will increase the bottom layer, perhaps b/c I used the 9×13? Also. interesting discovery on my part. You didn’t mention sifting the flour so I used my usual method of spooning the flour into the measuring cup and leveling off. I live in Florida, hence high humidity and semi caked flour, so I decided to run a whisk through the flour and re-measure… there was 1/3 cup of flour left after remeasuring the needed 3 cups! Now I am hoping my batch turns out! LoL. Timer dinged… So, for me, 35 minutes was not enough time, a very wet center, slightly golden edges. @ 40 min. still wet in the center and darker edges. Foiled the edges and returned to the oven for 5 more… The center has browned up to match the edges and it still needs 3 to 5 more minutes, for a total of 50 to 55 minutes…. maybe b/c too much top layer of batter? Ahhh so many unknowns, lol.

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