Cherry Pie Bars

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

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

4.78 from 59 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


  • 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


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


  • Preheat the oven to 350 degrees Fahrenheit. Spray pan spray on a 15x10x1 pan and set aside.
  • Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
  • In a separate bowl combine the flour and salt. Add the flour mixture to the creamed mixture. Mix until combined.
  • Spread 3 cups of batter on the bottom of the prepared pan. Top with the cans of cherry pie filling, spreading evenly across the batter. Drop dollops of the remaining batter as evenly as you can over the top until all the batter has been used.
  • Bake for 30-35 minutes or until toothpick comes clean. If using a 9x13 pan instead, the cook time may end up being quite a bit longer to get a toothpick to come out clean. Cool completely.
  • Whisk together the glaze ingredients and drizzle over the cooled bars.


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.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. I have 2 12 oz cans of cherry pie filling I wanted to use up. Do you think it would work if I just halved this recipe in a smaller pan?

  2. I’m new to baking that doesn’t come out of a box for the most part.
    If you don’t have a sifter could you just use the flour unsifted?
    Also, can I use salted butter? It’s crazy it says unsalted butter but then you add salt in the recipe. I love cherry. Next I will try one with cherry and chocolate yummy! Thank you

    1. If you don’t have a sifter, you could use a fine-mesh strainer instead! As far as the butter goes, if you use salted butter then I would use less salt in the recipe. I like to use unsalted butter and then measure out my salt so that I can have control over the amount of salt in the recipe. That’s trickier to do with salted butter. Let me know how it turns out for you!

  3. 5 stars
    I only had one can of cherry pie filling but wanted to try the recipe so I halved the recipe and used a 9 x 9 x 2 inch pan, lined with foil and greased. I didn’t use the almond flavored icing , to cut down on the sugar, but sprinkled about 1/4 cup of sliced almonds on top.of the batter before baking. This is almost like a coffee cake and also delicious slightly warmed.

  4. 5 stars
    I made the Cherry Pie filling bars and they were delicious! Very easy recipe to follow. I am making these again for Thanksgiving dessert.;

  5. 5 stars
    Could you make these ahead and store in the fridge? I tried these bars tonight. They are delightful, but I’m planning to serve them on Thanksgiving, which is 3 days from now. Thx

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating