These scrumptious Cherry Pie Bars bring out the best of cherries with a soft buttery crust, topping, and a simple four-ingredient powdered sugar glaze. They are the perfect combination of tart and sweet.
Amazing Cherry Pie Bars
These tasty bars come together quickly and easily with many simple pantry ingredients. They are always a huge hit with friends and family and a personal favorite of mine. My son and I are devoted sour cherry and fruit bar lovers. If you love this recipe, try some of my other bar recipes, like oatmeal bars, blueberry cream cheese bars, magic cookie bars, lemon bars, and carmelitas.
Cherry Pie Ingredients
For the bars, you will need flour, salt, baking soda, baking powder, unsalted butter, granulated sugar, large eggs, vanilla extract, almond extract, and cherry pie filling.
You will need powdered sugar, vanilla extract, almond extract, and milk for the glaze.
How do you make Cherry Pie Bars?
Start by whisking the flour, salt, baking powder, and baking soda in a medium bowl. Now, using a handheld mixer on medium speed in a large mixing bowl, cream the butter and sugar until light and fluffy.
Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Mix in the vanilla and almond extract just until combined. Then add the dry mixture to the wet mixture, mixing just until combined. Scrape down the bowl and beaters as needed. Spread all but 1 cup of the dough into a well-greased 9×13-inch pan using an offset spatula.
Spread the cherry pie filling over the batter. Drop the remaining batter by rounded tablespoons onto the cherry pie filling. Bake for 30-35 minutes or until golden brown. Remove the pan to a wire rack to fully cool for at least 1 hour up to overnight. Whisk together the powdered sugar, vanilla extract, almond extract, and enough milk to reach the desired consistency in a small bowl. Drizzle over the fully cooled bars.
Tips for making Cherry Pie Bars
- If possible, use premium cherry pie filling or, better yet, homemade cherry pie filling if you have the fruit and the time.
- Real butter is absolutely essential for making the crust delicious.
- Use pure vanilla and almond extract. It is well worth the added expense.
- You can easily substitute blackberry, blueberry, peach, or apple pie filling, as my late mother used to say to each his own.
- Bake the bars until the edges are bubbling and the top is golden brown.
- Please wait until the bars are cooled to room temperature to drizzle them with the glaze.
Storage
Store the bars in an airtight container in the fridge for up to 4 days. Enjoy them chilled or warmed. Reheat individual slices in the microwave for 20 seconds at 70-80% power to take the chill off. To reheat the whole pan, cover it loosely with aluminum and place it in a 300-degree oven for 10-15 minutes or until warm.
How to freeze Cherry Pie Bars
To freeze, first fully cool. Then slice into bars and place on a parchment-covered baking sheet with space between the bars. Place on a level surface in the freezer until fully frozen. This technique is known as flash freezing. This will allow you to remove as many or as few bars as you want since they will not be frozen together. Once frozen, place in a sturdy freezer container with wax paper or parchment paper between the layers and freeze for up to 3 months. Defrost in the refrigerator overnight
The weekend is coming. It is the perfect time to make your loved ones a special treat. These Cherry Pie Bars will leave you and yours with a smile on your face and a song in your heart.
Other cherry recipes!
Cherry Pie Bars
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 21-ounce can of cherry pie filling
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2-3 tablespoons milk half n half, or water (see notes)
Instructions
- Preheat oven to 350 degrees. Grease or spray a 9x13-inch baking dish with nonstick cooking spray.
- Whisk together the flour, salt, baking soda, and baking powder in a medium bowl. In a large bowl, using a handheld mixer on medium speed, cream the butter and sugar until light and fluffy.
- Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Mix in the vanilla and almond extract just until combined. Add the dry mixture to the wet mixture mixing just until combined. Scrape down the bowl and beaters as needed.
- Spread all but 1 cup of the batter into the prepared pan using an offset spatula. Spread the cherry pie filling over the batter. Drop the remaining batter by rounded tablespoons onto the cherry pie filling.
- Bake for 30-35 minutes or until golden brown. Remove the pan to a wire rack to fully cool for at least 1 hour up to overnight.
- In a small bowl, whisk together the powdered sugar, vanilla extract, almond extract, and milk. Drizzle over the fully cooled bars.
Notes
- If possible, use premium cherry pie filling or, better yet, fresh if you have the fruit and the time.
- Real butter is absolutely essential for making the crust delicious.
- Use pure vanilla and almond extract. It is well worth the added expense.
- You can easily substitute blackberry, blueberry, peach, or apple pie filling. As my late mother used to say to each his own.
- Bake the bars until the edges are bubbling and the top is golden brown.
- Wait until the bars are cooled to room temperature to drizzle them with the glaze.
- Store the bars in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20 seconds at 70-80% power to take the chill off.
Nutrition
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Victoria
This is the perfect combination of sweet, juicy cherries and a buttery crust. My family loved these and they already want me to make them again. Thanks for the delicious recipe.
Beth Pierce
You are most welcome, Victoria!
Sally
These were really delicious and fairly easy to make! I am a huge sour cherry fan! Thanks, Beth!
Beth Pierce
You are most welcome, Sally!
Kate Pearce
These cherry bars were super simple and tasted amazing!! We loved them!
Sisley T
Yummy cherry bars. They baked up perfectly. We all loved them and agreed they should be a regular dessert at our house. Hats off to a job well done.
Beth Pierce
Thank you, Sisley!
Liza S
We needed an easy dessert for a family party, and these cherry bars were the BIGGEST hit! Great recipe.
Beth Pierce
Thank you, Liza! So glad that every one liked the cherry bars!
Tammy
These were absolutely delicious! What a wonderful treat. My mom loves cherry pie and she loved these bars!
Nisha Jha
Oh my! These cherry bars are the best. We really enjoyed them.
Flash freezing is new for me, didn’t know about it.
Melissa Dixon
Oh man, these look so good! I need to make this asap because I am craving some cherry goodness now!
Beth Pierce
Thanks, Melissa! I sure hope you enjoy them!
Karen
omg these bars look delicious!!! I am literally drooling! I can’t wait to make these bars, so good!
Catalina
My new favorite bars! Cherry pie flavor is my favorite!
Sandra
These bars are totally irresistible!! I can’t wait to make it again!
Beth Pierce
Thanks, Sandra! So glad that you liked them!
katerina
WOW! This is such a fabulous treat! So easy to make.
Krystle
Love the oats in the topping, just divine. We love this recipe
Joanne
This was just like having a slice of cherry pie, without all the work. Delicious!
If you put this recipe into a pie plate, people would think it was crumb top cherry pie. Outstanding, thank you so much
Beth Pierce
The pleasure is all mine Joanne! I am so glad that you liked it!
Joanne
I went gluten free several years ago and this recipe worked very well with TV flour. I used 1/4 cup cornstarch instead of the 1/4 cup flour. I am making these again today but using apple pie filling. This is the closest thing to real pie that I have had going gf. Thanks again!
Beth Pierce
Thanks, Joanne! I am glad that you were able to adapt the recipe to your needs!
Sharon Karp
Absolutely delicious. Super easy. I think next time I’ll add either some pecans or almonds to the topping.
Katie
Looks so good! Can’t wait to try this one with my family.