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 40 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


  • 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


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


  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

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.

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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Cookies and Treats


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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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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 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 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. 4 stars
    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. 4 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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.

  18. If I use peach pie filling instead of cherry, do I still need to use the almond extract? Would almond extract taste okay with the peach filling?

  19. This is my first time making these and they smell great. I am making them a day ahead, would you recommend storing these in the refrigerator?


  20. 4 stars
    So, I did the 9×13 glass pan. I had it on for 30 mins when I went into panic mode as it just looked plain raw. So I decided to put the heat up to 375 and cook it for another half hour. I pulled it out and checked the bottom and perfectly browned. I even decided to do the toothpick thing lol. I figured that if you put the toothpick directly through the batter on the top and push to the bottom, I was able to pull out a clean toothpick. I’ll admit, I was amazed lol. I thought for sure I was just going to get a bright red toothpick, feel foolish, and keep that tidbit to myself lol but hey, it worked.

  21. 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.

  22. 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!

  23. 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!

  24. 5 stars
    These are easy, and so super delicious!! Better than actual cherry pie. I’m excited to try different flavored pie filling now.

  25. 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.

  26. 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.

  27. 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!

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