Cherry Pie Bars

¬†You have to check out these Cherry Pie Bars. I saw the recipe over on our friend’s blog (The Recipe Critic) and I was seriously drooling on my keyboard when I saw them. The crust almost tastes like a sugar cookie and they are dangerously delicious!

Serves: 15

Cherry Pie Bars

15 minPrep Time

35 minCook Time

50 minTotal Time

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  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 can (21 oz) cherry pie filling
  • Glaze
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons milk


  1. Preheat oven to 350 degrees.
  2. In a large bowl, ream together butter and sugar. Add eggs, vanilla extract, and almond extract and beat well. Add flour and salt to the creamed mixture and mix until combined.
  3. Grease a 9x13" baking pan and spread about 3/4 of the batter in the bottom (mine was a little sticky, so I sprayed my hands with nonstick cooking spray and used my hands to spread the dough to the edges of the pan). Spread with pie filling over the batter. Drop remaining batter on top of pie filling in teaspoonful amounts (I did about 35 small spoonfuls of batter over the cherry filling to make the top crust).
  4. Bake for about 35 minutes or until toothpick comes clean. Combine glaze ingredients and drizzle over the bars.
Cuisine: American | Recipe Type: Dessert
134 cal
29 g
4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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22 Responses to “Cherry Pie Bars”

  1. Just made these and they look good except my glaze does not look like the picture. Should the bars be cooled first before glazing? Also, My glaze is not as white and not as thick.I use 2% milk. The vanilla extract made it sort of off white. Not as pretty as yours but I think they will still taste yummy. Thanks!
    • Hi Dawn. We have not made the Cherry Pie Bars with coconut flour. I did some research for you though and here are a few things you will want to consider when baking with coconut flour - "Baking with Coconut Flour: What you need to know. In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio. ... In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs". Hope this helps. It may take a little experimenting when using coconut flour.

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