Easy Cherry Pie Bars Recipe

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. 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!

Ingredients You Need

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

First, make the pie crust dough. 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 the mixture is 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 cans of cherry pie filling on top of the bottom crust and spread it in an even layer. Then pinch off pieces of the remaining batter and sprinkle them over the surface of the cherries, until it is mostly covered. Place the pan in the preheated oven. Bake the cherry pie bars on the lowest rack, for 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. Then make the glaze. In a small bowl whisk together the powdered sugar and milk until it reaches your desired consistency. If you want it thinner, add a splash more of milk. If you want it thicker, add some more powdered sugar. 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.

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 bars 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 filling. 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 cheesecake!

Tips & Tricks

Don’t over mix the pie crust dough! When mixing the pie crust dough, be sure not to over mix 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!