Best Easy Cherry Pie Bars Recipe
Cherry Pie Bars Recipe – These sweet and gooey dessert bars are easy to make with a simple homemade crust and canned cherry pie filling. Top with a sugar glaze for a truly scrumptious treat!
- 2 sticks unsalted butter (softened (1 cup))
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 ½ cups all-purpose flour
- ½ cup almond flour
- 2 – 21 ounce cans cherry pie filling
- 1 cup powdered sugar
- 2 tablespoons milk (or half & half)
- Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish, or a 10 x 15 inch jelly roll pan. Line the pan with parchment paper and set aside.
- Set out a stand mixer. Cream the softened butter and sugar together on high speed until light and fluffy, 3 to 5 minutes. Then scrape the bowl with a rubber spatula, turn the mixer on low, and beat in the eggs, vanilla extract, salt, and cinnamon.
- Scrape the bowl again, then turn the mixer on low and add in the all-purpose flour and almond flour. Beat until just combined and turn off the mixer.
- Scoop 2/3 of the dough into the lined pan. Press or roll the dough out into an even layer. Dump the cherry pie filling on top of the bottom crust and spread in an even layer. Then pinch off pieces of the remaining dough and drop them over the surface of the cherries, until it is mostly covered.
- Bake the cherry pie bars on the lowest rack, 45 to 50 minutes for a 9 x 13 inch baking dish, or bake for 35 to 45 minutes if making in a jelly roll pan. Once the top is golden, remove the pan from the oven and allow the cherry bars to cool completely.
- In a small bowl whisk together the powdered sugar and milk. Drizzle the glaze over the top of the cherry pie bars, then place the whole pan in the refrigerator to chill and set.
- Once the glaze has set, cut the cherry pie bars into 12 large squares, or up to 24 smaller pieces.
- Cover and refrigerate until ready to serve.
Why We Love This Cherry Bar Recipe
Cherry pie is a fabulous treat; we love it in its traditional form. However, this easy Cherry Pie Bars recipe offers little handheld cherry pies you can make in a hurry. It’s also great to feed a crowd… While a traditional pie has 6-8 servings, here you get more like 12-24 pieces.
Sommer’s Recipe Notes
These fruit dessert bars are a simple homemade treat you can make any time of year, with canned cherry pie filling, or with homemade cherry pie filling made in cherry season! The filling is baked on top of a quick and easy buttery shortbread crust, and is also topped with tasty little bits of the dough. So you still get that authentic “pie” layering and textural goodness happening!
If you are a fan of easy pie bars, you have to try our pecan pie bars and blueberry cookie bars, too!
- Butter – unsalted and softened
- Granulated sugar – or your preferred sugar alternative.
- Eggs – room temperature is best.
- Vanilla extract – classic ingredient for the best baked goods.
- Salt – a pinch to balance the sweet flavors.
- Cinnamon – the secret ingredient for a sweet, smoky dessert.
- All-purpose flour and almond flour – a key combination for a dough that is flaky yet crisp.
- Cherry pie filling – use low or no sugar, if you like.
- Powdered sugar – to make the glaze.
- Milk – or half and half.
How to Make Cherry Pie Bars
Find the full Cherry Pie Bars recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Cherry Bars Recipe Variations
- We’ve made this recipe in a 9 x 13-inch baking dish for thick, sturdy cherry bars. However, you can make the same recipe in a 10 x 15-inch jelly roll pan, baking for approximately 35 to 40 minutes.
- In a rush? You can use store-bought packaged pie dough for the crust and topping.
- Substitute the all-purpose flour with your preferred GF baking flour for a gluten-free pie bar recipe.
- To make this a dairy-free dessert, swap regular butter for your favorite vegan unsalted butter. Then swap the milk for almond or cashew milk.
- Make this dessert bars recipe with other canned fruit pie fillings. It works just as well with canned peach, blueberry, strawberry, raspberry, or apple pie filling… Whatever you like!
- Don’t like almond flour? Use finely ground pecans, walnuts, or cashews instead.
- Feeling inspired to make a traditional round pie? Check out our recipes for Blueberry Pie and Raspberry Apple Pie.
- If you love cherry desserts like this one, you can also try mini cherry tarts or cherry scones!
Tips & Tricks
- Don’t overmix the pie crust dough! When mixing the pie crust dough, be sure not to overmix after you add the flour and almond flour. Mix until just combined!
- Cool completely before cutting! These cherry pie bars cut beautifully once they are fully cooled. If you want to eat them warm, feel free to cut into them, but they won’t be as cleanly cut!
- Serve with a scoop of vanilla ice cream!
