Cherry Pie Bars + Video
Cherry Pie Bars have a sweet, buttery (sugar cookie-like) shortbread crust and crumb topping. There’s cherry pie filling in the middle, and an almond glaze drizzled on top. These dessert bars are easier to make than pie and feed a crowd. Perfect for Thanksgiving and Christmas!
Cherry Pie Bars are the simpler, and dare I say it — tastier alternative to pie for the holidays.
This recipe uses store-bought cherry pie filling to keep it easy, but you can make homemade cherry pie filling with fresh or frozen cherries if you’d like.
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Homemade Cherry Pie Bars
These cherry pie bars are a variation of my favorite crumb bars. I’ve made SEVERAL versions on my blog.
The dough for the shortbread crust and topping are the same, you just divide it up. It’s sweet and buttery, very similar to sugar cookies, and can crumble like a streusel.
You can literally change out the filling in the middle and make any flavor you like! We especially love blueberry crumble bars and lemon crumble bars.
For these cherry bars, I wanted to keep it simple with a canned cherry pie filling, but the almond glaze on top really makes these dessert bars tasty.
In fact, you can splash a little almond extract into the cherry pie filling as well. (I do in my homemade cherry crumble pie recipe.) It really enhances the cherry flavor without overwhelming it.
How to Make Cherry Pie Bars
To make cherry pie bars, first make the shortbread crust and crumb topping by mixing together the flour, sugar, baking powder, and salt.
Add the butter one Tablespoon at a time until the ingredients resemble fine crumbs. Then add an egg, and mix until the crumbs are just starting to clump together.
Press 1/2 to 2/3 of the mixture on the bottom of a lightly greased or parchment lined 13×9-inch pan. Press or roll the crust flat with a mini rolling pin {affiliate link}.
Bake the crust at 375˚F for 10-12 minutes or until the crust is matte, not shiny or wet, and starting to lightly brown.
Dollop the canned cherry pie filling over the partially baked crust and spread evenly with a spatula.
Crumble the remaining crust evenly over the top of the cherry filling. (Squeeze crumbs together in hands for bigger chunks.)
Bake an additional 25-30 minutes until the filling bubbles in the center and the crust browns.
Cool completely. Then make a glaze of powdered sugar, milk and almond (or vanilla) extract. Drizzle over the top of the cooled bars. Cut and serve.
Baking Tips
- I have made this recipe with blueberry, strawberry, peach, and apple pie filling. Use any flavor you like!
- Use parchment paper {affiliate link} to easily lift the bars out of the pan for cutting and serving.
- Make sure to stir, spoon, and level the flour when measuring. The crumb mixture may seem dry at first, but be patient. It will start to moisten and clump together the longer it is mixed.
Try These Other Dessert Bars
- Blueberry Bars
- Apple and Chocolate Dessert
- Strawberry Cream Cheese Crumble Bars
- Peach Bars
- Lemon Crumble
- Apple Crumble Bars
- Cherry Pie with Chocolate Chips
Cherry Pie Bars
Ingredients
Crust & Topping:
- 3 cups (360 g) all-purpose flour, (stir, spoon, & level)
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) butter, (2 sticks) room temperature (salted or unsalted)
- 1 large egg
Filling & Glaze:
- 21 oz (595 g) can cherry pie filling
- 1 tsp almond extract, divided*
- 1 cup (120 g) powdered sugar
- 1-2 Tbsp milk
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 13×9-inch baking dish with parchment paper (for lifting the bars out) or lightly grease with cooking spray.
- In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter one Tablespoon at a time and mix with the paddle attachment until the ingredients resemble fine crumbs. Add the egg and mix until incorporated. (Note: Crumbs will start to clump together the longer it is mixed. Don’t let it ball up though; keep it slightly crumbly.)
- Press 1/2 to 2/3 of the mixture onto the bottom of the prepared baking dish. Bake at 375˚F for 10-12 minutes or until the crust is matte (not shiny/wet) and starting to lightly brown.
- While the crust is baking, mix the cherry pie filling with 1/2 tsp almond extract, if desired. Dollop filling onto the partially baked crust, and spread evenly with a spatula.
- Crumble the remaining crust evenly over the top of the cherry filling. (Squeeze crumbs together in hands for bigger chunks.) Bake at 375˚F for an additional 25-30 minutes until the top is lightly brown and the filling bubbles in the center. Remove from oven and place on a wire rack to cool completely.
- Once bars are cool, mix together 1 cup powdered sugar, 1 Tbsp milk, and 1/2 tsp almond extract. Check consistency and add up to one more Tablespoon of milk, if desired. Drizzle over cool bars and allow glaze to set. Use parchment paper to lift bars out of pan. Cut and serve.
Video
Notes
- Store cherry pie bars covered at room temperature.
- May substitute almond extract with vanilla, if desired.
Nutrition
Did you make this?
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How long will these keep at room temp?
Up to 5-7 days.
These are excellent cherry pie bars. The family loved them so much I had to make another batch for New Year’s Day. So easy and tasty. Will be making these often.
I’m so glad you are enjoying this recipe Camille!
Easiest dessert!!
Made for family Christmas gathering. Just so pretty and beyond easy.
Thank you!
So glad you enjoyed it Anjee! Thanks for taking the time to share your experience with the recipe!
Made these bars on Sunday. They were a big hit. Everyone loved them. They taste fantastic. They were pretty easy to make. Will be making them often.
Glad to hear you enjoyed them Camille. Appreciate you taking the time to leave a comment with your experience making the recipe.
I think this recipe looks delicious and I wanted to know if you think this recipe could be made ahead and stored in the freezer? I was thinking of using coarse sugar rather than the glaze so that it would freeze better? Your thoughts?
Thanks, Rebecca
I’m sure it would be ok, even with the icing. Just freeze the bars until just set; about 1-2 hours. Then layer them in a freezer-safe container/freezer bag with parchment paper between layers. Thaw them in single layers though (not stacked) so the icing doesn’t smudge.
Please edit your almond extract m, it doesn’t match the recipe vs. directions!
It says “1 tsp almond extract, divided*” in the ingredients list. Then I specify that 1/2 tsp is mixed with the cherry pie filling, and 1/2 tsp is mixed into the glaze in the instructions. That equals 1 teaspoon total.
How far ahead can you make these bars?
They last about 2-3 days at room temperature or up to 5-7 days in the fridge, so you can decide how early you want to make them based off of that information.
Pretty good! I skipped the glaze to cut down on sugar, and I thought they were still good without it. I think next time I’ll bake the crust longer than 12 minutes – it turned out a bit chewier than expected and I’d prefer a drier, more crumbly crust.
Sounds good. Thanks for sharing your experience with the recipe!
Subbing a bit of brown sugar for white makes a chewier texture – we love that preference!
Nice! Thanks for sharing!
What a wonderful recipe! I made it exactly as indicated. The bars are beautiful, and combination of cherry and almond makes for mouth watering, delicious dessert. It’s a keeper!
Glad to hear it Kathryn! Thanks for sharing your thoughts on the recipe.