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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 am so excited to try these cherry bars for my husbands birthday this weekend. Unfortunately, he is allergic to dairy. Any other ideas for a glaze or frosting that doesn’t require milk? Thanks!
Can this be made using self-rising flour instead of all purpose & salt?
Yes, of course! It is not needed though. You are welcome to make them your own way, it may alter the taste and texture though. Hope you enjoy these cherry pie bars! XOXO
can you please make your recipes printable ????? that way I can take the recipe with me to the store to get the ingredients !! thanks so MUCH !!!!
All the recipes are printable. I am sorry if that is not working for you. In the righthand corner there is a printer icon that you are welcome to click on in the recipe box. This should automatically print it off for you. If you are having any more problems or trouble with finding it or printing, please let me know! Thanks so much for choosing one of my recipes and following along with me! XOXO
I made this with just one can of pie filling,, came out good,, so,, tried it with 2,, TERRIBLE, I used a 9×13 dish,,, not near enough batter, should have been more than enough as there are only 117 square inches in it compared to 150 square inches in a 10×15 dish, If I make it again,, I will probably double the batter.
Thanks for sharing! I am glad that your way worked best for you! Thank you for letting me know! XOXO
Has anyone used the strawberry filling? If so how was it? And would you do anything different to the recipe?
This is a lovely, versatile recipe. I tried it with cherry, blueberry, peach and apple pie filling. They were all good but my favorite was the cherry followed closely by the blueberry. The tart edge of the cherry really complimented the sweet crust and the almond glaze. I’ve gotten requests to make a variation with lemon curd or a strawberry-rhubarb tart filling I concocted a few years ago. If a tart edge is the key they should be as well received as the cherry.
Yummy
I made this yesterday and it is a lovely easy recipe to follow I stewed some rhubarb as didn’t have cherry filling and it worked a treat. Will definitely be baking it again and try different fruit fillings in it.
Looking forward to your recipes. Thank you!
could you add cream cheese to the remaining dough before you spoon it on top of the cherries ?
Yes, that sounds great! Let me know how it turns out! Thanks SO much for following along with me! XOXO
Made these cherry and blueberry one two different bar to take with me to share when I work the election polls on Tuesday. Loved this recipe it was very easy.
Just what I was looking for. Thanks!!
Alyssa, I have made these over and over –my family and everyone loves them ! so easy and so delicious ! thank you for sharing
That is great to hear! I am so glad that they all love these bars! Thanks so much for sharing with me! XOXO
I just made these a few days ago for Christmas. I halved the dough like was suggested by someone in the comments. And instead of the glaze I drizzled with melted white chocolate. It was so delicious. Definitely a keeper!.
MAN These are good! And I like all the comments below giving good ideas on twists. So easy to make and they came out perfect.
There are always a variety of ways to try! I hope one you find best fits you and you enjoy it! XOXO
I have made these twice now and both times I had to bake at least 55 minutes for it to be fully cooked.
Has anyone else have any trouble with baking only 30-35 minutes?