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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.
I made these last night, very good. I halved the dough recipe and used a mixed-berry pie filling (homemade not canned) instead of cherry. Baked the half recipe in an 8×8″ pan, but it was too thick and doughy even though baked for longer. Will use larger pan for half recipe. Glaze is a must! Tastes more like a sugar cookie fruit bar than a pie.
wonder how this would be with apple pie filling?
I am guessing that any pie filling would work with this recipe. I would like to try a mix like lemon and cherry or lemon and strawberry.
i was thinking raspberry like the entemanns in the stores that i love so much…..
Ok..so good! Would love these in cherry and I bet they would be great blueberry too! Thanks for the recipe Aylssa!!
Oooo, love cherry pie! Even better in bars 🙂
These look soooo yummy! 🙂
thanks for share.
Just finished making these tonight. I followed the ingredients and instructions to the T. They came out tasting fine but I notice a funny texture. The bottom “crust” is a bit dense. I used 2 cans of cherries (because I LOVE cherries) and I regret the decision 🙁 It left the top almost under cooked and mushy. Also, the glaze is a must. It adds the sweetness to the dish, especially if you used No Suger Added Cherry Filling. I recommend really swirling or even flipping/mixing some of the bottom crust with the top filling to give more of a mixed texture all around.
All in all they were good, just not my type of dish.
Thanks! I have just been searching for info about this topic for a while and yours is the best I have found out so far.
vanntetting
I live for anything with cherries! My mouth is watering thinking about it! I would like to make this recipe, but use a delicious organic sour cherry jam instead of the pie filling. What do you think? Can’t wait to try this recipe!
Thanks so much!
Sorry if I missed it…? Is whether or not to grease pan ?
I usually always spray my pans with a little bit of cooking spray to be on the safe side, but I dont think you have to grease it. Hope this helps!
I made these at Christmas time. They were so pretty and delicious. Definitely worth adding two cans of cherries! Thanks for the great recipe!
Made these tonight…AMAZING!!! It was a total hit with the family 🙂
I made these bars exactly as the recipe says, and in a 15×10″ pan. I baked them for 18 minutes LONGER than called for and the bars were still liquid in the bottom. Very disappointed. My grandma used to make these bars and I was hoping they would turn out great but they were a flop.
Hmmmm I wonder if it was your oven… something must have gone wrong. Mine turned out amazing and my family raved about them! I have made them 3 times since I posted this. They are a hit with our family! Mine were not liquid at all?? That is really strange. Sorry they didn’t turn out! I hate when things don’t turn out the way they should.
I had the same problem, Laura. After 45 or 50 minutes I gave up and the bottom middle was still runny. The batter didn’t ever look right to me, either. It was so stiff and granular, and I followed the recipe EXACTLY. First time I make any recipe I follow it to the letter, and then I put my own spin on it afterward if I want to change it up.
Going to try this again but I’m going to halve the recipe but still put in the same size dish. Fingers crossed, because I think that, done right, these will be excellent!
How far in advance can I make these and still taste outstanding? Making a dessert table for a company party and wanted to include. Can’t wait to make. Thanks for sharing.
I would probably making them the day of if possible! 🙂 Let me know how they turn out! Also if you don’t want them to be as thick make them in a 15×10 pan! 🙂
If I make in a 15 x 10 do you think I can cut using a cookie cutter or fondant cutter? Was thinking of making in a star shape – not good for sharp corners? If not what shape other than square would you recommend? Thank you for you advice.
I’m sure that would work but something that I havent tried! It would sure be cute if it worked! Let me know if you do it that way! 🙂
it would be cute for 4th of july with stars. color the dough blue… and you have red, whiite and blue! cute..
Just made these and wanted to add a tip.. if anyone is having trouble with spreading the dough (since it is sticky), I just kept making my hands damp which made all the difference. 🙂 It is in the oven now and smells delicious!!
I could also suggest when ever trying to work with dough that is sticky; cover your hands in olive oil. or any oil may work. Olive oil is more of a delightful taste though. It works way better than older suggested methods of coving your hands and rolling pins in flour….