Cherry Pie Bars
There’s something irresistibly nostalgic about Cherry Pie Bars — a dessert that combines the cozy sweetness of a homemade pie with the simplicity of a bar. Each bite offers layers of buttery, tender crust, luscious cherry filling, and a silky almond-vanilla glaze that ties everything together.
This recipe celebrates the beauty of contrasts — the crisp golden base meets the soft, jammy fruit center, while the delicate drizzle on top adds a touch of elegance. Whether served warm with a scoop of vanilla ice cream or cooled to perfection with afternoon coffee, these bars bring comfort, color, and joy to any table.
Perfect for holidays, potlucks, or quiet evenings at home, Cherry Pie Bars remind us that homemade desserts don’t need to be complicated — just made with heart, patience, and a love for simple pleasures.
Why People Will Love This Cherry Pie Bars Recipe
A nostalgic classic with a modern twist – It captures the comforting flavor of homemade cherry pie but in a convenient, shareable bar form that’s easier to make and serve.
Perfect balance of textures – A buttery, cake-like crust, luscious cherry filling, and a sweet, glossy glaze create a satisfying contrast in every bite.
Visually stunning – The vibrant red cherries peek through the golden crust, making it not only delicious but also irresistibly beautiful for gatherings or holidays.
Effortless yet impressive – Despite its bakery-quality taste and appearance, this recipe comes together easily with simple pantry ingredients and minimal effort.
Crowd-pleasing versatility – Whether served warm with ice cream, chilled with coffee, or sliced into small squares for parties, it fits any occasion and always delights.
Key Ingredients:
Unsalted Butter – Forms the rich, velvety foundation of the crust, giving it that melt-in-your-mouth tenderness and golden hue.
Granulated Sugar – Sweetens the dough while helping it achieve a light, fluffy texture when creamed with butter.
Eggs – Add moisture, structure, and richness, binding the batter into a smooth, cohesive base.
Vanilla & Almond Extracts – The secret duo that elevates the flavor—vanilla for warmth, almond for a delicate, nutty perfume that perfectly complements cherries.
All-Purpose Flour & Salt – Create balance and body, ensuring the crust is soft yet sturdy enough to hold the fruit filling.
Cherry Pie Filling – The heart of this dessert, bursting with sweet-tart cherries that add vibrant flavor and color.
Powdered Sugar & Milk (for the Glaze) – Combine into a silky drizzle that adds the final touch of sweetness and shine, tying the whole dessert together beautifully.
Expert Tips:
Cream the butter and sugar properly: Beat them together until pale and fluffy—this step incorporates air into the batter, giving your crust that soft, tender texture that almost melts on the tongue.
Don’t overmix after adding the flour: Once you add the dry ingredients, mix only until combined. Overmixing can develop gluten, making the crust dense instead of delicate.
Use room-temperature ingredients: Let your butter, eggs, and milk sit at room temperature before mixing. This ensures even blending and a smooth, cohesive batter.
Balance sweetness with tartness: If your cherry filling is very sweet, add a squeeze of fresh lemon juice or a pinch of salt to enhance depth and keep flavors bright.
Create visual contrast: When spooning the remaining batter over the cherries, leave some gaps. The filling peeking through not only looks beautiful but also caramelizes slightly, adding texture and visual appeal.
Cool completely before glazing: If you drizzle the glaze while the bars are still warm, it will melt and soak in instead of setting beautifully on top. Wait until the bars are fully cool for a clean, glossy finish.
Cut with a warm knife: Dip a knife in hot water and wipe it dry before slicing—the heat will glide cleanly through the glaze and filling for picture-perfect squares.
Store correctly: Keep the bars covered at room temperature for up to 2 days or refrigerate for up to 5. The flavors deepen as they rest, making them even better the next day.
Cherry Pie Bars
Ingredients:
For the Crust
1 cup unsalted butter, softened – creates a rich, tender base
2 cups granulated sugar – adds sweetness and structure
4 large eggs – bind and enrich the batter
1 teaspoon vanilla extract – for warm, classic flavor
¼ teaspoon almond extract – adds a subtle nutty aroma
3 cups all-purpose flour – provides body and texture
1 teaspoon salt – balances and enhances the sweetness
For the Filling
2 cans (21 oz each) cherry pie filling – the sweet-tart heart of this dessert
For the Glaze
1 cup powdered sugar – forms a smooth, glossy finish
½ teaspoon vanilla extract – deepens the sweetness
½ teaspoon almond extract – complements the cherry flavor beautifully
2 tablespoons milk – thins the glaze to a pourable consistency
Instructions:
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 15x10x1-inch baking pan (or spray with nonstick spray) to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and sugar until the mixture is light, fluffy, and pale in color.
This step builds the rich, tender base for your bars.
3. Add the Eggs and Extracts
Beat in the eggs, one at a time, mixing well after each addition.
Stir in both the vanilla and almond extracts for flavor depth.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Gradually add this dry mixture to the creamed butter blend, mixing just until everything is combined — don’t overmix.
5. Assemble the Layers
Spread three cups of the batter evenly across the bottom of your prepared pan to form the crust.
Next, spoon the cherry pie filling evenly over the crust layer.
Drop spoonfuls of the remaining batter on top of the cherries — it’s fine if some filling peeks through.
6. Bake the Bars
Bake for 30–35 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.
If using a 9×13-inch pan, the baking time may increase slightly.
7. Cool Completely
Transfer the pan to a wire rack and allow the bars to cool completely before glazing.
8. Prepare the Glaze
In a small bowl, whisk together powdered sugar, vanilla extract, almond extract, and milk until smooth and pourable.
9. Glaze and Serve
Drizzle the glaze evenly over the cooled bars.
Let it set for 10–15 minutes before cutting into squares.
Serve and enjoy the perfect balance of sweet cherries, buttery crust, and almond-kissed glaze!
Important Notes When Making Cherry Pie Bars
Pan size matters: The recipe is designed for a 15×10×1-inch pan. Using a smaller pan (like 9×13) will make the bars thicker and may require 10–15 extra minutes of baking time to ensure the center sets properly.
Cherry filling consistency: Canned cherry pie fillings can vary—some are more syrupy than others. If yours looks too runny, strain a little of the excess liquid before layering to prevent a soggy crust.
Check for doneness visually: The bars are ready when the edges are golden brown and the center is set but still soft. Avoid overbaking, as that can dry out the crust and toughen the texture.
Cooling is key: Resist the temptation to cut into the bars while warm. Cooling completely allows the structure to firm up and the glaze to set beautifully on top.
Glaze thickness control: Adjust the glaze by adding milk a teaspoon at a time. A thicker glaze will sit on top with a glossy sheen, while a thinner one will lightly soak in for extra moisture.
Room temperature ingredients: Make sure butter and eggs are not cold—cold ingredients don’t blend evenly and can create dense spots in the crust.
Flavor balance: Almond extract enhances the cherry flavor, but it’s potent. Stick to the recommended amount (¼ tsp for the crust, ½ tsp in the glaze) or use slightly less if you prefer a milder note.
Storage and serving: Once cooled, store the bars in an airtight container. They keep well at room temperature for 2 days or in the fridge for up to 5 days. Serve chilled for a firmer texture or at room temperature for a softer bite.
Freezing tip: These bars freeze beautifully. Slice into portions, wrap individually, and freeze for up to 3 months. Thaw overnight in the fridge and drizzle with fresh glaze if desired.
How to Enjoy Cherry Pie Bars After Cooking
1. Let the Flavors Settle
Allow the cherry pie bars to cool completely after glazing—this helps the crust firm up and the glaze set properly.
The almond extract and cherry filling intensify in flavor as the bars rest for several hours or overnight.
2. Serving Temperature Options
At Room Temperature: Perfect for a soft, tender texture with a sweet, buttery finish.
Chilled: Refrigerate for a firmer, more refreshing treat—especially delightful during warmer months.
Warm: Reheat individual bars for 10–15 seconds in the microwave and serve with vanilla ice cream for a cozy dessert.
3. Perfect Pairings
Enjoy with a cup of coffee, tea, or a glass of cold milk for a comforting snack.
Serve as a dessert centerpiece at gatherings—pair with a dollop of whipped cream or a drizzle of white chocolate.
For a festive touch, top with fresh cherries, slivered almonds, or a dusting of powdered sugar before serving.
4. Storage and Longevity
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, freeze in airtight layers for up to 3 months. Thaw overnight in the fridge before serving.
5. Creative Ways to Reuse Leftovers
Crumble a bar over vanilla yogurt or ice cream for a quick parfait.
Layer small pieces in trifles or dessert jars for a beautiful presentation.
Turn slightly dry leftovers into a sweet breakfast treat by warming them up and topping with butter or honey.
Nutrition Information
One serving (1 bar, assuming 24 bars per batch)
Calories: 275 kcal | Total Fat: 13.8 g | Saturated Fat: 8.1 g | Monounsaturated Fat: 3.5 g | Polyunsaturated Fat: 0.8 g | Cholesterol: 85 mg | Sodium: 165 mg | Total Carbohydrates: 33.6 g | Dietary Fiber: 0.9 g | Sugars: 20.3 g | Protein: 4.8 g
Frequently Asked Questions:
Can I use other fruit fillings instead of cherry pie filling?
Absolutely! This recipe is wonderfully adaptable. You can substitute the cherry pie filling with blueberry, apple, raspberry, or peach pie filling for a new twist. Each fruit gives a unique flavor, but keep the quantity the same (two 21-ounce cans) to maintain the texture and baking consistency.
How do I prevent the crust from becoming soggy under the cherry filling?
To avoid sogginess, make sure your bottom crust layer is evenly spread and slightly thicker than the top dollops. You can also bake the crust for 5–7 minutes before adding the cherry filling—this helps it firm up and create a barrier that resists moisture absorption.
Can I make Cherry Pie Bars ahead of time?
Yes, these bars are perfect for make-ahead desserts. You can bake them a day in advance and store them covered at room temperature for up to 2 days or refrigerated for up to 5 days. The flavors actually deepen after resting overnight, making them even more delicious the next day.
How should I store and serve leftover bars?
Store the bars in an airtight container. If refrigerated, allow them to come to room temperature before serving, or warm them slightly in the microwave for 10–15 seconds. The glaze will soften, and the cherry filling will become perfectly luscious again.
Can I freeze Cherry Pie Bars for later use?
Yes! To freeze, let the baked and cooled bars (without glaze) set completely. Cut into squares, wrap each piece in plastic wrap, and store in a freezer-safe container for up to 2 months. When ready to enjoy, thaw at room temperature and drizzle with fresh glaze for that just-baked freshness.
Why is my batter too thick to spread easily in the pan?
This happens when the butter is not fully softened or the flour is slightly overmeasured.
Fix: Let your butter come fully to room temperature before creaming, and spoon-and-level your flour instead of scooping directly from the bag. You can also mix in 1–2 tablespoons of milk if needed to loosen the batter slightly.
How do I make sure the top layer of batter doesn’t sink into the cherry filling?
Because the top layer is dropped in spoonfuls, it’s normal for it to sink a little.
Tip: Chill the remaining batter for 10–15 minutes before spooning it on top — this makes it firmer and helps it stay on the surface while baking, giving a beautiful marbled look.
Can I reduce the sugar in the crust without ruining the texture?
Yes, you can cut the sugar by up to ¼ cup without affecting structure too much. However, sugar contributes to moisture and browning, so a lower-sugar crust may be slightly paler and firmer.
Pro tip: If reducing sugar, add an extra teaspoon of vanilla extract to maintain flavor depth.
My glaze is too runny — how can I fix it?
If your glaze is thin, add powdered sugar a tablespoon at a time until it thickens to your liking.
Tip: The ideal glaze should coat the back of a spoon and drizzle slowly — not pour too quickly. Always cool the bars completely before glazing, or the heat will cause it to melt and disappear.
Can I use homemade cherry pie filling instead of canned?
Absolutely! Homemade filling can make the bars even more flavorful.
Guideline: Use about 4 cups of your homemade filling (roughly equal to 2 cans). Make sure it’s thick enough — if it’s too watery, simmer it for a few minutes longer before using so the crust doesn’t get soggy.