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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.

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

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Cherry Pie Bars

4.80 from 65 votes
By: Alyssa Rivers
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!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 26 bars




  • 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.


Calories: 204kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 44mgSodium: 162mgPotassium: 28mgFiber: 1gSugar: 20gVitamin A: 255IUCalcium: 9mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. Melt in your mouth delicious! I used13 X 9 glass pan and baked for about an hour. Just sprinkled conf. Sugar on top. Rave reviews!

  2. Hi Alyssa:
    I have not made this recipe yet, but I wanted to just drop a line to tell you how grateful I am for all the sheet pan dessert recipes! Oh my gosh! I’m so excited!! These are super helpful for picnics, church gatherings, etc.

    The cherry pie one will be my first one to try and it looks yummy! Thank you for the time and effort you put into putting all these great recipes together.


  3. Tried this recipe as we love cherry recipes. My dough or crust came out soggy. Even the dollops on top were not crunchy. I used coconut sugar instead of white sugar. Help!

  4. 5 stars
    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.

  5. 5 stars
    Made this dessert tonight. It was delish. Will be making it again. I made half the recipe and it still made a lot.

  6. 5 stars
    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!

  7. 5 stars
    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!

  8. 5 stars
    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.