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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.
Wow – absolutely delicious. It is hard to get a glowing review from my husband and he said, I quote, “Save that recipe”. That means it is a 5 star treat!!
I have made this recipe over a dozen times. Have used Cherry, blueberry, strawberry, raspberry & lemon pie filling in a can. I always get rave reviews on this dessert. The dough is so nice to work with. I’ve even made it GF & it turns out great every time. Try it, you won’t be disappointed
Please ignore my last post. I hit 2x thinking it’d enlarge the print but it didn’t. I then followed the instructions for a doubled recipe in a single pan! My family really liked it and I plan to make it again but correctly!
Can I use parchment paper On The pan while baking the Cherry dessert?
Yes! They will still bake accordingly!
Made this for the second time and it was great. Everyone loved it. The one thing I changed was cut back on the sugar. I only a used 1 1/2 cup instead of the 2. Next time ill use only 1. This one is a keeper 👍🏻
Should give credit here to Taste of Home, as others do. It is an exact replica of an old TOH recipe.
Glad to know that you can recommend them for freezing.
How do you store these bars?
Store in an air tight container for 5 to 7 days. You can leave it in the refrigerator or on the counter top.
Can you freeze these bars? Thanks!
Yes, these are great dessert bars to freeze.
It was a little sweet for us, so I added 4-5 oz. Neufchatel cheese thinned with milk over the top. Cut the sweetness and added to the good flavor.
Made this dessert last night. Very easy and everyone loved it!! Definitely a recipe I’ll be using often. Thank you for sharing!
Made it & family loved it; therefore it’s a success. Thank you for taking the time to share your expertise with us, 🤸✨💐👑; thusly making us a great success with our families, friend, and co-workers.
Be safe and keep sending your recipes our way.
Can you freeze it!?
Yes, these pie bars freeze really well. It is best to freeze in layers flat and not on top of each other unless using a foil or wax paper to separate them. When ready to warm up simply warm up in the microwave or oven.
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.
Delicious and easy
These were excellent. VERY sweet, but do a smaller portions and WALK away from the pan lol
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.
What is baking time if using 9×13 glass baking dish?
It will be about 35 to 45 minutes.