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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 on my blog (and several times in real life)! So delicious, thanks for the share!
http://sugaredscapes.wordpress.com/2013/04/07/cherry-pie-bars/
I was concerned about no baking powder in recipe to help with raising, they turned out good any way.
I remember years ago a recipe I used and dough poo puffed up more.
Dough was spreadable.
Was concerned about recipe because it didn’t call for baking powder,which usually helps with raising.
Top didn’t puff up as I remember another recipe I used many years ago that did.
Found a similar recipe that recommends baking the bottom batter only uncovered for 15 minutes. Spread the pie filling evenly over the hot crust and finish as above, returning to bake uncovered for 30-40 minutes. Maybe this would help with a soggy bottom crust when used in a 9×13 pan.
I made this for a party at work, and they loved them-have been asked for the recipe.. I am already planning on making these for a family party cooming up in May. Love the Cherry, but looking at doing different pie filllings as suggested by others. Defintely a keeper!
I just made these and they are fabulous. I divided the recipe into two 9X13 pans. I first spread out the dough, then added a cheesecake type layer, then 1 can of cherry pie filling for each pan (2 cans in all) then dolloped the remaining dough. I baked them on 350 for 35 mins. I took them out to cool and drizzled with glaze while still warm. I figured if Krispy Kreme could glaze Hot Now donuts then so could I. I couldn’t resist, so I ate a piece right out of the oven. So amazingly good and I am not even a fan of cherries!
How do I get this out of a 9×13 pan and onto a wire rack without ruining the whole thing?
Just cool them in the pan on a wire rack. Then cut them in bars are remove with a spatula. 🙂
the bars tasted metallic – could the one teaspoon of salt be a typo?
No. That is strange. I have made these several times and they are always amazing…. hmmm…
– made this recipe and tasted metallic – could the one teaspoon of salt be a typo?
My 13-year old daughter made these for a family celebration, with no supervision at all, and they came out perfectly! She baked them in an ungreased 13×9 metal pan, using one can of pie filling. They were picture perfect, and super yummy.. Even though I’m a huge cherry fan, I think two cans of filling would have been too much and would have compromised the texture and almond flavor. We bake a lot and love to try new recipes. This one’s a keeper! FYI: We thought they were even better the next day for breakfast! 🙂
What is the oven temperature?
350 degrees
What oven temp?
350 degrees
I made these last week and they were amazing! I made them in a 15×10 pan and used a dark sweet cherry pie filling. I got so many requests for the recipe! I’m making these again today but I’m making homemade apple pie filling to use instead. Thanks!
Made in 15X10 and cooking time is way too long for that pan size, Also, the sides got burnt before the drops on top were cooked. I agree with the one post that said to mix in the top drops more so they cook more evenly and greatly reduce cooking time to about 20 minutes.
Has anyone tried freezing these cherry pie bars, the recipe looks amazing, but I like to do my baking ahead of time for Christams.
THANKS FOR THIS GREAT EASY AND DELICIOUS RECIPE. WOULD LOVE TO MAKE IT. YOU RECENTLY POSTED A POPPYSEED CAKE RECIPE. I HAVE LOOKED A LOT AND CAN’T FIND POPPYSEED FILLING. WHAT SHOULD I DO? CAN I SUBSTITUTE WITH REGULAR POPPYSEEDS? HOW MUCH? WOULD IT CHANGE THE TEXTURE OF THE CAKE? WOULD IT COME OUT NICE AND MOIST? THANKS.