Introduction

These Cherry Pie Bars are a delightful twist on the classic cherry pie, offering a buttery crumb crust with a sweet cherry filling that’s perfect for any occasion. Easy to make and irresistibly tasty, they’re a great treat for potlucks or afternoon snacks.

A stack of three thick dessert bars with three visible layers: the top and bottom layers are golden-brown crumbly crust with a slightly rough texture, the middle layer is bright red cherry filling with whole cherries and a glossy, juicy look, and the top is drizzled with white icing in a zigzag pattern that drips slightly over the edges. The stack sits on white parchment paper placed on a white marbled surface. In the background, more bars can be seen out of focus, along with some cherries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
1/2 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, cold
1 large egg
1 (21 ounce) can cherry pie filling
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3 tablespoons milk

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper. Set aside.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cornstarch, baking powder, and salt until well combined.
Step 3: Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture becomes crumbly.
Step 4: Add the egg and mix just until combined. The dough should remain crumbly but hold together when pressed in your hand.
Step 5: Press about two-thirds of the dough evenly into the prepared pan. Bake for 8 minutes.
Step 6: Remove the pan from the oven and spread the cherry pie filling evenly over the crust. Sprinkle the remaining dough crumbs evenly on top of the filling.
Step 7: Bake for 20-25 minutes, or until the top is golden brown and the filling is bubbly. Allow the bars to cool completely in the pan.
Step 8: To make the glaze, whisk together the powdered sugar, vanilla extract, almond extract, and enough milk (2-3 tablespoons) to reach a drizzleable consistency. Drizzle the glaze over the cooled bars before serving.

Tips & Variations

For a nutty twist, sprinkle chopped almonds or pecans over the cherry filling before adding the top crust crumbs.
If you prefer a tart flavor, use fresh or frozen tart cherries instead of canned pie filling and add sugar to taste.
Make sure the butter is cold to achieve a crumbly, flaky crust texture.
Try swapping almond extract with lemon extract for a different complementary flavor.

Storage

Store the cherry pie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving refrigerated bars, allow them to come to room temperature or enjoy chilled. The glaze is best applied just before serving.

How to Serve

A close-up of a stack of three cherry dessert bars on crumpled white parchment paper, set on a white marbled texture. Each bar has three layers: a golden, crumbly crust at the bottom, a thick layer of bright red cherry filling with whole cherries in the middle, and a golden-baked top crust with a drizzle of white icing that slightly melts over the edges. The cherry filling looks juicy and glossy, contrasting with the soft but firm crust, and the icing adds a smooth, shiny finish. In the soft background, more stacked cherry bars and some whole cherries are visible out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of canned cherry pie filling?

Yes, you can use fresh or frozen cherries, but you may need to add sugar and a thickener like cornstarch to replicate the texture and sweetness of canned pie filling.

Can these bars be frozen?

Yes, you can freeze the bars before glazing. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before glazing and serving.