Have you ever tried our cherry pie bars recipe? It is super good, even people that aren’t a fan of pie will love it. I know from personal experience. 😉
Our cherry pie bars with pie crust is such a delicious take on your traditional pie recipe, but is still one of a kind at the same time. The homemade pie crust gives our easy cherry pie bars recipe so much added flavor.
Even with making your own crust, this is still an easy recipe that even beginners can follow and make one delicious dessert. And since this is like a pie in bar form, it makes it simple to serve at a BBQ this summer and will feed even more than your normal pie size.
Ingredients You Need to For Our Cherry Pie Bars Recipe:
- Butter
- Sugar
- Eggs
- Vanilla extract
- Almond extract
- Flour
- Salt
- Cherry pie filling
- Powdered sugar
- Milk
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl (Large)
- Mixer (Hand)
- Non-stick Cooking Spray
- Mixing Bowl (Medium)
- Baking Dish (9 x 13)
- Spatula
How To Make Cherry Pie Bars
- Preheat oven to 350℉.
- In a large bowl, cream together butter and sugar. Add eggs, vanilla, and almond extract and beat well.
- Add flour and salt to the creamed mixture and mix until combined.
- Grease a 9 x 13 inch baking pan and spread about ¾ of the batter in the bottom and be sure to spread to the very edge of the pan.
- If the dough is sticky, spray your finger tips with non stick cooking spray. Spread the 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.
- Bake for about 35 minutes or until toothpick comes clean.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Fruit Brownies and Bar Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
- Cherry Chocolate Nut Bars
- Cherry Bing Bars
- No Bake Strawberry Cheesecake Bars
- Strawberry Lemon Blondies
Cherry Pie Bars Recipe
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 3 cups flour
- 1 teaspoon salt
- 21 ounces cherry pie filling, 1 can
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 2 Tablespoons milk
Equipment
Instructions
- Preheat oven to 350℉.
- In a large bowl, cream together butter and sugar. Add eggs, vanilla, and almond extract and beat well.
- Add flour and salt to the creamed mixture and mix until combined.
- Grease a 9 x 13 inch baking pan and spread about ¾ of the batter in the bottom and be sure to spread to the very edge of the pan.
- If the dough is sticky, spray your finger tips with non stick cooking spray. Spread the 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.
- Bake for about 35 minutes or until toothpick comes clean.
Glaze
- Combine powdered sugar, vanilla, almond extract and milk until smooth and then drizzle over the bars.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
What an adorable new logo! How fun!
~Amber @ Dessert Now, Dinner Later!
i love the new logo, so fun but classy! anne
The new logo is adorable 🙂 Can’t wait to see the new design. Love the cherry pie bars as well!
They look fantastic, great job 🙂
Happy Blogging!
Happy Valley Chow
Cherry Pie Bars look delicious~ Love the new look:) Lynn @ Turnips 2 Tangerines
And they were super yummy. Thanks for sharing them Camille! 🙂
This comment has been removed by the author.
I am making these bars for sure! Such a fun giveaway!
Thanks for the chance to win!!
Lisa
that looks delish!
Could you use apple filling instead of cherry?
Yes, any pie filling will work. Apple would be yummy!
Any chance you could use fresh cherries? I realize there would be
More ingredients
You could use fresh cherries, but not sure what you would use for the gel that comes with the cherry pie filling. You need something so that they aren’t dry.
I made my own cherry pie filling on the stove, cherries, water, sugar and cornstarch to thicken it.
Hi,
Thanks for this recipe it sounds and looks yummy.
I love your blog,learn so much from it,so am following in all ways that I can,from a brand new blog.
I hope that you have a fantastic day.
Love and best wishes.
Anne
These were a big hit with everyone that tried them – delicious! I am trying them with raspberry pie filling tonight.
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!
Let them cool first and then the glaze will show up more on the bars.
These cherry pie bars are delicious! I don’t really care for cherries, and found myself eating a piece every day!
Will try with peaches today. Thanks!
I made these using Namaste’s Gluten free flour blend and they were AMAZING! All I subbed was the flour. The cookie base is awesome . I’m feeling blueberry pie filling for the next batch.
Could coconut flour be used instead of all-purpose flour? If so, what quantity would I use?
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.
My mom made these when I was a kid. We called it ruit filled cake.
Put powdered sugar in it. Cuts down on sweetness. We devoured them. Glad
I came across your recipe.
Just made these for the first time, for Thanksgiving. Delicious and so easy to make!
Have this in the oven as I type this. I’ve made this with Apple Pie filling instead. Can’t wait I’m sure this is going to “Ono”.
These were delicious. Moist and flavorful, not too sweet. Today I’m trying with strawberry pie filling instead of cheery. Thanks for sharing!