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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 just made this for a work party tomorrow.. Omg!!! These are the bomb! Followed the exact recipe, used the 9×13 pan (I love doughy) and baked for about 45 minutes till it was golden brown. Almost has a biscuit like texture, which my son says why it should be for breakfast! I have staple recipes I have stuck to all my adult life…Apple pie, chocolate almond biscotti, monster cookies, and chocolate chip banana bread. I’ve added this now. Thank you for sharing!
I made these the night before last night & they were very delicious! How do I properly store them? I left the remaining bars covered on my counter.. Are they still okay to eat or should I refrigerate or freeze them?I don’t want to waste them please help! 🙂
I made these today & as usual I made way to many for just the 2 of us & I don’t want them to dry out. Can I freeze these like some of the Chocolate bars that I have been making? And what would you freeze them in? Thank you so much for your help. And these were THE BEST BARS EVER my husband like Cherry pie so I tried this one on him & he liked it a lot me to way better than pie. Great recipe!!!
Hi!
Just made these for my Husband’s Birthday. Can they be frozen?
Thanks for such a yummy recipe!
Just made the Cherry Pie Bars, I agree the bottom crust is too thick. I also would like a thinner crust. The bars to me would have been better if the crust was lighter and not so thick.. I guess I may have read the directions wrong. I baked the bottom crust first for about 30 minutes. Then spread the cherry pie filling 2 cans on top of the baked crust. I then spooned more batter on top the cheeries by spoonedfuls and baked again foe 20 minutes. Then cooled and put glaze on top…… Nothing burned and it came out just like the picture. Anyone else do this?
How do you think this recipe might fare substituting gluten free flour for the all-purpose? I wonder if it would work, and turn out similar? These look SO good!
I made these today for my dad’s BBQ Birthday party tomorrow. They definitely came out great. Definitely more of a sugar cookie texture as opposed to pie crust but that’s okay by me as my least favorite thing about pie is the crust, the drizzle however was way too thick, I had to add a lot more milk to get it relatively thin and at that I still couldn’t “drizzle” it I had to kind of plop and spread it. I think 1 cup of sugar was a little too much. Otherwise these are fabulous I cooked mine for 40 mins in a 9×13 pan and the firmed up perfectly and were able to cut in bars perfectly.
These are delicious. I made these for 4th of July picnics. They were a hit. I used the full recipe and put it in a 17.25×11.5×1 in. Pan. I made half cherry and half blueberry. Both were good, but I think next time I will make it all cherry. Thanks for sharing. I will be making these again.
4th of july… make with all cherry; dye the dough with blue food coloring adding the white icing and you have red white and blue for a festive look.
These look delicious! I love cherry pie, so these bars sound soooo gooood. Can’t wait until I get to the grocery store to get the cherry pie filling. I’m going to substitute cinnamon for the almond extract. Oh my goodness, can’t wait to make these! Think I’ll make them for the 4th of July!!! <3
I was just wondering if anyone has made this with rice/coconut flour my husband has to eat to gluten free and these look wonderful. And has anyone tried it with apple pie filling?
Made these for the Father’s day gathering and everyone loved them. I actually enjoyed them as well so I know this will be a must make for the Holiday events in my family! Thank you for your recipe.
Made these today, and they are wonderful.
Hi. Sorry to be a pain but I am South African and I don’t know what cherry pie filling is? I can get canned cherries, does that qualify? Or is it a special mix of ingredients?
Hi, HilaryKlopper,
Cherry pie filling is a ready to pour and bake concoction with cherries, sugar and cornstarch thickening. You should be able to make a cherry pie filling from scratch with very little difficulty, and it will probably taste better than the canned stuff! Good luck.
I’ve use apple and blueberry amazing deli-sh!
The original recipe says to make these in a jelly roll pan, which is essentially a cookie sheet with sides. Maybe that’s why they turned out soggy or unbaked for some people- they were too thick to bake through. In any case I just put them in the oven in a 9×13 with half the dough so we’ll see- they smell great so far!
Do these freeze well?