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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.
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!
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.
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!
Can I use any pie filling?
What pan should I use?
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Cherry Pie 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is AMAZING. I have been making them for a couple years now. They are a favorite for everyone that tries them. They have to be on the dessert table for Thanksgiving and Christmas. They are also one of the stars at our Harvest Party we have for area farmers and friends that I will make as one of the desserts for around 200 people. The recipe is so easy to halve if you want a smaller amount. This year I am also doing an apple version and making my own apple pie filling.
Made this dessert tonight. It was delish. Will be making it again. I made half the recipe and it still made a lot.
Okay. So I just made these- and they are so delicious. I made my own pie filling using pie cherries from our cherry tree and it was phenomenal. So so so good. Thanks so much!
I bet they were amazing with fresh cherries! Thanks for trying the recipe!
These were amazing! I made them for a camping trip cookout so had to keep them in a cooler for 3 days – would have preferred to eat fresh but they were still delicious! I could have halved the milk in the glaze for less runny consistency. Something I did that I thought was genius was to use a cookie press to put the top layer of dough on – I was able to press out long ribbons that I put on top like a lattice! It was very pretty and easy to do. Thank you for sharing this recipe!
HI, I made these yesterday & cooked an extra 10 minutes. Cooled then & took to a friends party. When I cut the first bar the crust was pasty, like cookie dough.
I’ve been baking for 60 plus years & never had this happen. I double checked the recipe & I made no mistakes.
Could you tell me what you think would cause this. I lined my 15×10″ with parchment.
Are you at high altitude?
No baking power?
Not in this recipe!
Do these freeze well?
Yes! Let them completely cool before freezing them. These will last in your freezer for 2-3 months.
When you freeze them. Wait to frost when you thaw them? Or frost then freeze? Thank You!
Hi Marti! I would wait to frost them.