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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 followed the recipe, my batter was very stiff.like frosting that was refrigerated.anyone have the same problem? It is in oven now.will seee if it comes out like a rock.let me know pleaseI
these cherry bars look delicious and i am going to make them and take to bingo and they will love them,
I have made this recipe for years. I also change the flavor of pie filling for different times of the years or occasions. They are a family favorite(raised 5 kids on them). A doctor friend once called them “Puggie Pills”. Love them. Think Lemon is my next favorite, then Blueberry.
With the rasberry pie bars can I add cream cheese chunks
AWE!! That sounds delicious! Let me know how it turns out! XOXO
My recipe for cherry pie is 15+ years old
I misplaced it years ago
I made it In a large sheet pan and used 1 can of cherries and 1 can of blue berries
Thank you
Can I use any pie filling or fresh fruit instead of cherry?
Any pie filling would work or fresh fruit would taste great too! XOXO
I have made these several times but I used fresh cherries. They are delicious. I have some fresh apricots and I plan on making some using the apricots. I’m sure they will be just as tasty as the cherry bars are.
MMM! That sounds delicious! Thank you for sharing and following along with me! XOXO
Did you create your own filling with the cherries or just the cherries? I want to make them with the fresh cherries. Thanks!
I made this for the 4th of July. Added extra almond and cherry juice in the glaze. Turned out amazing! Thank you for all of your delicious recipes!
YAY!! That sounds great! Hope you had a wonderful Fourth of July!! XOXO
I want to try with sour cherries
How is a toothpick going to come out clean when you have cherry pie filling in it ? I made these and they were delicious. Taking them to a family reunion this weekend.
I ommitted the almond extract. And used apple pie filling instead.. added cinnamon ?
MMM! That sounds delicious! I love that you changed it and made it your own. Thanks so much for sharing! XOXO
These bars must have like 1000 calories each! They look good, but wow! Could probably use less sugar since cherry pie filling is already sweet. Then I might put the topping pretty thing. but do you know how many calories these have?
For any nutritional questions I like to use myfitnesspal.com or skinnytaste.com to answer any information I am looking for. Hope that helps!
i saw that you didn’t put baking soda in the mix… was that a mistake or it doesn’t need it? looks yummy. my husband ill love it as he is a cherry pie nut…lol
No mistake! Just another way of baking Cherry Pie Bars! Enjoy! XOXO
Could you use 1 can cherry pie filling and 1 can blueberry pie filling to make it look patriotic or would that just end up a purple pie syrup mess? Thanks!
It may end in an mess since they are so runny; however, you are always welcome to try it and put a barrier or just have the middle mixed a little. Hope it turns out! That is a great idea!! XOXO
Will be trying this- looks great.
First things first, I am a sucker for anything made with Almond Extract, so when this recipe included it in the body and topping of the bars, it was a no brainer. I was a bit skeptical about the 10X15 pan making the bars to thin after baking, again, it was the perfect size. Now, for the review.: The batter is tender, easy to mix and very gooey to work with, I sprayed my fingers with Pam and got right into the bowl for the base layer and pressed it out for a perfect base. I made one change to the recipe for personal reasons, I started with the can of pie filling then substituted a half can of “tart cherries” over that. The tart cherries are not pie cherries in gooey sauce they are packed in a light liquid, so I gave them a good squeeze to remove some of the packing juice and sprinkeled them over the pie filling then topped as directed, again using my pam sprayed fingers to place the dollops of dough. Done. Bake. Top with glaze, I put my glaze in a baggie, cut a tiny hole in the corner and made beautiful pattern on the top of the baked pan of yummyness. I made my dish couple of hours before dinner, covered it with foil till I was ready to cook, then put it in the as we sat down for dinner. I didn’t give it much time to cool before I served it with a large dollop of Blue Belle Homemade Vanilla Ice Cream. The three men and my tiny size “0” friend who never eats more than a taste of anything, all had huge pieces of the dessert, seriously huge pieces, and ate every bite. This recipe would be good for winter and summer get togethers, not to heavy not to light….it’s just right. It taste heavenly, the tart cherries added a tangy twist most people like in a cherry pie. It would be a great buffet dessert. I’m going to try this recipe with blueberry pie filling, I think it would work just fine and would be fun to have a cherry and a blueberry for Memorial weekend or 4th of July party. All in all, I’d give this a 10 star rating if I could.