Why You’ll Love Easy Cherry Pie Bars Recipe
Cherry pie bars are perfect when you want a dessert that feels special without requiring much effort. The dough comes together quickly in a mixer, and using canned cherry pie filling saves time while still delivering plenty of sweet, fruity flavor.
You’ll also love how versatile this recipe is. It works well for family gatherings, holidays, bake sales, and casual weekend baking. The buttery base and crumbly top pair beautifully with the cherry filling, while the glaze adds just the right finishing touch.
Another reason to love this recipe is that it slices neatly and travels well. That makes it a great alternative to traditional pie when you need something easy to serve to a group.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 sticks unsalted butter, softened (1 cup)
1 ½ cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon salt
½ teaspoon ground cinnamon
2 ½ cups all-purpose flour
½ cup almond flour
2 cans cherry pie filling (21 ounces each)
1 cup powdered sugar
2 tablespoons milk or half & half
Directions
Preheat the oven to 350°F. Line a 9 x 13-inch baking dish or a 10 x 15-inch jelly roll pan with parchment paper and set it aside.
In a stand mixer, cream the softened butter and granulated sugar on high speed until the mixture is light and fluffy, about 3 to 5 minutes. Scrape down the bowl with a rubber spatula. Turn the mixer to low and beat in the eggs, vanilla extract, salt, and cinnamon.
Scrape the bowl again, then add the all-purpose flour and almond flour on low speed. Mix just until combined. Do not overmix.
Scoop about two-thirds of the dough into the prepared pan. Press or roll it into an even layer. Spread the cherry pie filling evenly over the dough. Pinch off pieces of the remaining dough and scatter them over the cherry layer until most of the surface is covered.
Bake on the lowest oven rack for 45 to 50 minutes if using a 9 x 13-inch baking dish. If using a jelly roll pan, bake for 35 to 45 minutes. The bars are ready when the top is golden brown.
Remove the pan from the oven and let the bars cool completely. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bars.
Place the pan in the refrigerator so the glaze can chill and set. Once set, cut into 12 large squares or up to 24 smaller bars. Keep refrigerated until ready to serve.
Servings and timing
This recipe makes 12 servings as large bars, or up to 24 smaller pieces if you want bite-sized portions for sharing.
The total time is about 1 hour and 5 minutes. That includes prep time, baking time, cooling, and glazing. If you are baking in a jelly roll pan, the baking time may be slightly shorter.
Variations
You can easily change up these cherry pie bars to fit your taste or what you have on hand. Try swapping the cherry pie filling for blueberry, raspberry, strawberry, or apple pie filling for a different fruit version.
For a little extra texture, add sliced almonds or chopped pecans over the top before baking. You can also add a bit of lemon zest to the dough or glaze to brighten the flavor and balance the sweetness.
If you prefer a more classic crust, you can replace the almond flour with additional all-purpose flour. The bars will still be delicious, with a slightly different texture.
Storage/Reheating
Store the cherry pie bars covered in the refrigerator until ready to serve. They will keep well for up to 4 days.
For longer storage, place the bars in an airtight container and freeze them for up to 2 months. Thaw them in the refrigerator overnight before serving.
These bars are usually enjoyed chilled or at room temperature, so reheating is not necessary. If you prefer them a little warmer, let a bar sit at room temperature for a short time before eating.
FAQs
Can I use homemade cherry pie filling instead of canned?
Yes, homemade cherry pie filling works very well in this recipe. Just make sure it is thick enough so the bars hold together properly after baking.
Can I make these bars ahead of time?
Yes, these bars are a great make-ahead dessert. You can prepare them a day in advance and keep them refrigerated until serving.
Do I have to use almond flour?
No, you can replace the almond flour with more all-purpose flour if needed. The texture may be slightly different, but the bars will still turn out well.
What size pan should I use?
You can use a 9 x 13-inch baking dish for thicker bars or a 10 x 15-inch jelly roll pan for thinner bars. Just adjust the baking time as needed.
How do I know when the bars are done baking?
The top should be golden brown and the filling should look set. The crust should also appear baked through, especially around the edges.
Can I freeze cherry pie bars?
Yes, these bars freeze well. Wrap them tightly or store them in an airtight container, then thaw in the refrigerator before serving.
Why do the bars need to cool before glazing?
Cooling helps the glaze sit nicely on top instead of melting into the bars. It also makes the bars easier to slice neatly.
Can I cut them into smaller pieces?
Yes, you can cut them into 24 smaller bars for parties, potlucks, or dessert trays. They are easy to portion based on the occasion.
What can I use instead of milk in the glaze?
Half & half is a great substitute, as listed in the recipe. You could also use a small amount of cream for a richer glaze.
Do these bars need to stay refrigerated?
Yes, it is best to refrigerate them after the glaze is added. Chilling also helps the bars firm up and makes them easier to serve.
Conclusion
These easy cherry pie bars are a wonderful dessert when you want the flavor of cherry pie in a simpler, sliceable form. With a soft buttery crust, sweet cherry filling, and a delicate glaze, they are sure to become a favorite for holidays, gatherings, and everyday baking. Whether you serve them as large squares or smaller bites, they are easy to make and even easier to enjoy.
