Cherry Pie Bars
Cherry pie bars are a quick, nostalgic dessert that captures all the sweet, tangy flavor of traditional cherry pie in a simpler, shareable form. With a soft, buttery base, luscious cherry filling, and crumbly topping, these bars are perfect for holidays, potlucks, or anytime you crave an easy homemade treat.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Knife
Ingredients
For the Dough (Base and Crumble Topping)
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional, but enhances flavor
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
For the Filling
- 1 can 21 oz cherry pie filling store-bought or homemade
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk as needed for consistency
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish or line with parchment paper.
- In a large bowl, cream softened butter and sugar until light and fluffy using an electric mixer.
- Beat in eggs one at a time, then add vanilla and almond extract (if using).
- Gradually mix in flour and salt until just combined. Do not overmix.
- Set aside about 1/3 of the dough for the crumble topping. Press the remaining dough evenly into the prepared baking dish.
- Spoon cherry pie filling evenly over the dough base, spreading gently to cover the surface.
- Crumble the reserved dough over the top of the cherry filling.
- Bake for 30–35 minutes or until the top is golden brown and edges are set.
- Allow bars to cool completely in the pan before cutting into squares.
- Optional: Mix glaze ingredients (powdered sugar, milk, vanilla) and drizzle over cooled bars before serving.
Notes
For variations, try adding a cream cheese layer for cherry cheesecake bars, swap to gluten-free flour for dietary needs, or mix in almonds for added texture and flavor. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.