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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?
Looking for more desserts to love?! Try these!
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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.
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:)