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Enjoy cherry pie in its best form: cherry pie bars! You can whip up a whole pan in minutes using cherry pie filling. They’re beautiful, easy to make, and always a crowd-pleaser!
Fruity desserts are the best! Try some more of my favorites like this delicious berry cheesecake salad, or my families favorite Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze
Reason’s You’ll Love This Dessert
- Incredible Flavor: These bars combine buttery crust with sweet-tart cherry filling and a hint of almond, creating a delicious treat everyone will love.
- Quick and Easy: Simple ingredients and easy steps mean you can whip these up in no time, perfect for busy days or spontaneous cravings.
- Perfect for Sharing: Great for gatherings, these bars are easy to cut and serve, making them a hit at any party or family get-together. Plus, the glaze makes them look as amazing as they taste!
Cherry Pie Bars Recipe
My favorite pie is cherry pie! It’s so delicious and you can have it all year long, no matter that the occasion! But pie can be time consuming, and thats where this simple recipe comes in!
These cherry pie bars are so good, 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!
Ingredients to Make Cherry Pie Bars
These ingredients are so simple, you probably just need to grab some cherry pie filling and you might already have the rest! Check out the recipe card at the bottom of the post for all of the exact measurements.
Bars
- Butter: Adds rich flavor and creates a tender, flaky texture.
- Sugar: Sweetens the batter and helps create a golden brown crust.
- Eggs: Provide structure and moisture, making the bars soft and chewy.
- Vanilla Extract: Enhances the overall flavor with a warm, sweet note.
- Almond Extract: Adds a subtle, nutty depth that pairs well with cherries.
- Flour: Forms the base of the batter, giving the bars their structure.
- Salt: Balances the sweetness and enhances the other flavors.
- Cherry Pie Filling: Provides a delicious, fruity center that’s easy to use.
Glaze
- Vanilla Extract and Almond Extract: These complement the flavors in the crust.
- Powdered Sugar: Used in the glaze for sweetness and a smooth texture.
- Milk: Thins the glaze to a perfect drizzling consistency.
How Do You Make Cherry Pie Bars?
This recipe is so easy and comes together in less than an hour, start to finish! And most of that is baking time.
- Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking pan with pan spray and set aside.
- Cream: Cream together the butter and sugar. Add the eggs and beat well. Beat in the vanilla and almond extracts.
- Combine: In a separate bowl combine the flour and salt. Add the flour mixture to the creamed mixture and mix until combined.
- Add batter and filling to pan: Spread 3 cups of the batter evenly 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: Bake for 35-40 minutes or until a toothpick comes out clean and the top is lightly golden brown. If you are using a 15×10-inch pan instead, the bake time may end up being a bit shorter, about 30 minutes. Cool completely.
- Make the glaze: Whisk together the glaze ingredients and drizzle over the cooled bars.
Cherry Pie Bars Tips
- Room-Temperature Ingredients: Use room-temperature eggs and butter for a fluffier texture. To quickly warm cold eggs, soak them in warm (not hot) water for 5-10 minutes.
- Measuring the Flour: For best results, spoon the flour into your measuring cup and level it off. This prevents dense, heavy bars.
- Grease the Pan: Grease your pan well to ensure easy removal. I like using a pan spray with flour, like Baker’s Joy.
- Try Different Fillings: You can use any pie filling you like—apple, strawberry, peach, or blueberry. For a fall flavor, add a bit of cinnamon and nutmeg.
- Pan Size: A 9×13-inch pan with 2-inch high sides works best. If you use a larger pan, reduce the baking time by 5-10 minutes.
Storing Cherry Pie Bars
This dessert is great to make ahead of time because it stores great!
- At Room Temperature: Store the bars by tightly covering them with plastic wrap or placing them in an airtight container. They will stay fresh for up to 5 days.
- In the Refrigerator: If you prefer to refrigerate them, they will last up to 7 days.
- In the Freezer: To freeze, cut the bars into pieces and layer them with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature for a few hours. For best results, wait to add the glaze until you’re ready to serve, as it may get sticky when thawed.
More Cherry-Inspired Recipes
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Cherry Pie Bars
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 21-ounce cans cherry pie filling
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking pan with pan spray and set aside.
- Cream together the butter and sugar. Add the eggs and beat well. Beat in the vanilla and almond extracts.
- In a separate bowl combine the flour and salt. Add the flour mixture to the creamed mixture and mix until combined.
- Spread 3 cups of the batter evenly 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 35-40 minutes or until a toothpick comes out clean and the top is lightly golden brown. If you are using a 15×10-inch pan instead, the bake time may end up being a bit shorter, about 30 minutes. Cool completely.
- Whisk together the glaze ingredients and drizzle over the cooled bars.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these last night. We loved the flavor, but there is WAAYYYYYY too much batter! I used a 15×10 but the batter was still so thick and cake-like, but the top was starting to brown so I had to pull it out. I really wanted a more firm “sugar cookie-like” texture, instead of the spongy texture I got from it being so thick. I would cut the amount of batter in half, use a 13X9 pan, and a big 30oz can of cherries if I made it again. I think with those changes it would be even better. I may even put some dollops of cream cheese on with the cherries next time too 🙂
Yes I totally agree! Way too much batter! That is why I wanted to use a 15×10 next time…. still too much?? They were still delicious though! And adding cream cheese on top! HEAVEN!! Thanks for the comment!
Here is the recipe cut in half for ya! Let me know if you need more help! 🙂
1/2 cup butter, softened
1 cups sugar
2 eggs
1/2 tsp vanilla extract
1/8 tsp almond extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1 (21 ounce) cherry pie filling
Glaze
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/4 tsp almond extract
1 Tbs milk
I made this tonight and used the recipe that had been posted with the ingredients cut in half….worked perfect!! Absolutly delish! Baked in a 9×13 glass baking dish. Will be making these again in just a few weeks for Thanksgiving
Hi, I want to make these for Thanksgiving, what do you suggest doing in order to cut it in half? I am new to baking so I am not sure how I could fix it before making it.
I know this is way too late for your Thanksgiving dessert, but you could use the original recipe measurements and pour the batter into two pans. Then you could use a different kind of fruit pie filling in each pan. It’s very good with peach pie filling, too. Blueberry or apple would probably also be great.
I made these for a group yesterday and they were, in fact, THE BOMB! 3 out of the 10 people there asked for the recipe and these will be a staple for me to take places.
Could another fruit be substituted and it still come out right?
Oh I think for sure you can!! I am sure you could use blueberry pie filling or even apple pie filling! If you do let me know how they turn out! 🙂
I have done blueberry, and peach( I sliced up the peaches a little). Very very good!
PS made these for my busy bag party exchange. Featured them on the wrap up post. You’re basically faaaamous:)
Happy Friday Alyssa! I can’t even begin to tell you how amazing these look!! You’re being featured this week at Mom’s Test Meal Mondays!!
Have a great weekend!
Just made these for my cherry pie – loving husband. Didn’t have almond extract, so substituted with maple?? We’ll see. They smell delicious and I’m sure my hubby will love them! Thanks for the recipe!
These look amazing! Thank you so much for linking up with Mom’s Test Meal Monday! 🙂 Pinning this one for sure! 🙂
Hello! I’m stopping in to invite you to join us at the Clever Chicks Blog Hop this week!
http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-7-country-craft.html
I hope to see you there!
Cheers!
Kathy
The Chicken Chick
Ok, they just make me speechless.
I would definitely say, that this is one of the most delicious things I’ve seen in a while!
Great job!
There is nothing mentioned about whether or not the pan is grease or ungreased… Is it safe to assume ungreased? These look so yummy! I can’t wait to try them out!
It needs greased. I just made them. GREAT!!!
I just made these and forgot to grease The glass pan . We’ll see how it turns out Lol
It states grease a 15 x 10; etc.
Grease the pan
There is nothing mentioned about whether or not the pan is grease or ungreased… Is it safe to assume ungreased? These look so yummy! I can’t wait to try them out!
My mom makes these! They are soooo yummy!!! I always forget how easy they are to make!! Thank you!
Hi I am following you from the hop and I love how you rate your recipes according to difficulty in making. Depending on what you rate, I just might consider trying it. 🙂
This Cherry bar looks interesting and fun for the kids. Thanks for sharing.
I would love for you to follow back.
Jillian
http://puzzlemecomplete.blogspot.com/2012/10/my-version-of-fall.html
Is it possible to substitute or even omit the almond extract?? I try to be careful with some of my ingredients, especially if it’s something made for a social occasion, due to my sister having an almond allergy & a good friend with one to all nuts. This could just be one I would only make for my fiancé…
Yes I am sure that you could just leave it out or even substitute it with vanilla. 🙂
Okay, good to know. Thank you 🙂
lemon juice also would be a good substitute. 🙂
I love almond extract because it brings out the flavor of the cherries but in your case try some cinnamon as a substitute. Betty Crocker cherry pie recipe said cinnamon or almond extract.
Use vanilla or rum extract instead
I Used coconut instead and can I just say amazing! I also used butter flavor and it was pretty good but very rich!
Any time it says extract you can substitute in any extract flavor in the same amount that you need. Like in this recipe your looking for a teaspoon of extract well you could use a whole teaspoon of vanilla or a whole teaspoon of almond or a whole teaspoon of lemon. Also if you wanted to create a more adult version you could use a teaspoon of flavored vodka or rum or other hard liquor of choice.
As a suggestion though for this glaze I would stick with Vanilla for not other reason than simplicity sake.
We use imitiation almond extract instead of pure almond extract especially when making baked goods for children as so many children seem to be allergic to nuts.
These look great! I love love love almond extract. And they’d be really beautiful for Christmas or Valentine’s Day
This is the first time I have used almond extract! LOVED IT!!!
I feel ya on the almond extract – LOVE IT i havent found a recipe with it in it that i dont like YUM
Sounds so yummers
I just made this today, but I use apple pie filling. My Husband loves it.
Very easy to make.
I made them tonight and used raspberry, also used 9×13 and took about 45 min to bake.
Yes very easy to make:)