There’s something eternally comforting about the flavor of cherry pie. The tartness of the cherries, the flaky crust, and the warm, jammy sweetness are a nostalgic nod to summer picnics and grandma’s kitchen. But let’s be real: making a full pie from scratch can be time-consuming. That’s where Cherry Pie Bars come in. These bars are everything you love about cherry pie—only easier, quicker, and perfectly portable. Whether you're feeding a crowd, planning a bake sale, or just looking to enjoy a low-effort sweet treat, cherry pie bars have your back.
Why Cherry Pie Bars Are the Dessert You Didn’t Know You Needed
Cherry pie bars are like the happy marriage of sugar cookie bars and cherry pie. They offer the buttery richness of a soft cookie base, a generous layer of cherry pie filling, and a light, crumbly topping. Best of all, they’re easy to slice and serve, no forks or plates necessary. You don’t need to roll out pie dough, worry about soggy bottoms, or spend hours babysitting the oven. They’re just as great warm from the pan as they are chilled from the fridge.
What Makes These Bars Special
Simple ingredients – You likely already have everything but the cherry pie filling.
No pie crust fuss – The base and topping come from the same dough.
Crowd-pleasing – One pan makes 16–24 bars.
Flexible – Easily adaptable with different fillings or toppings.
Make-ahead friendly – Great for prepping the day before a gathering.
Let’s dive into the details and whip up a batch of these sweet, tart, buttery treats.
Ingredients
Here’s what you’ll need:
For the dough:
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
1 tsp vanilla extract
½ tsp almond extract (optional but highly recommended)
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
For the filling:
1 (21 oz) can cherry pie filling (you can use homemade if desired)
Optional glaze:
1 cup powdered sugar
2–3 tbsp milk
¼ tsp almond extract (or vanilla)
Instructions
Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Make the dough
In a large bowl, cream together the softened butter and sugar until light and fluffy—about 2–3 minutes with an electric mixer. Add in the eggs one at a time, beating well after each. Stir in the vanilla and almond extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until fully incorporated. The dough will be thick.
Step 3: Layer the dough and filling
Spread about ⅔ of the dough into the prepared pan. Use a spatula or your fingers to press it into an even layer—it helps to lightly flour your hands. Spoon the cherry pie filling evenly over the base, spreading it corner to corner.
Drop the remaining dough by small spoonfuls across the top. Don’t worry about covering all the filling; the dough will spread slightly as it bakes, creating a pretty, rustic finish.
Step 4: Bake
Bake for 35–40 minutes, or until the top is golden brown and the center is set. The filling will be bubbly and the dough lightly browned. Let the bars cool completely in the pan on a wire rack.
Step 5: Drizzle with glaze (optional)
Once cooled, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the bars in a zigzag pattern using a spoon or fork. Let the glaze set for about 10–15 minutes before slicing.
Serving Suggestions
Warm with ice cream: For the ultimate treat, heat a bar in the microwave for 10–15 seconds and top with a scoop of vanilla ice cream.
With coffee or tea: These bars are a lovely midday pick-me-up with a hot cup of your favorite brew.
Holiday trays: Add them to a dessert platter for potlucks, picnics, or holiday gatherings—they hold up well and travel beautifully.
Brunch buffets: Cherry pie bars are sweet enough for dessert but casual enough for breakfast or brunch spreads.
Storage Tips
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated for up to 5 days for a firmer texture.
Freezer: Wrap individual bars in plastic wrap and place in a zip-top bag. Freeze for up to 2 months. Thaw in the fridge or at room temperature.
Variations and Add-Ins
Cherry pie bars are endlessly adaptable. Once you have the base dough down, you can customize to your heart’s content:
Fruit Swaps
Blueberry – Use blueberry pie filling and add lemon zest to the dough.
Apple – Add a touch of cinnamon to the crust for cozy autumn vibes.
Raspberry or mixed berry – Tart and colorful, especially with a white chocolate drizzle.
Nutty Additions
Add ½ cup chopped pecans or walnuts to the top dough before baking for crunch.
Stir sliced almonds into the glaze for a bakery-style look.
Lemon Glaze Twist
Replace milk with lemon juice in the glaze and skip the almond extract. It cuts the sweetness and complements the cherries beautifully.
Tips for Perfect Cherry Pie Bars
- Use room temperature butter and eggs for smooth mixing and consistent texture.
- Don’t overbake—you want the bars to be soft and tender, not dry.
- Let them cool fully before slicing if you want clean edges.
- Double the recipe for a larger 10x15-inch jelly roll pan—great for parties!
- Use homemade cherry pie filling if you prefer less sugar or want a fresher taste.
Homemade Cherry Pie Filling (Optional)
If you want to make your own filling, here’s a quick recipe:
Ingredients:
4 cups pitted cherries (fresh or frozen)
¾ cup sugar
2 tbsp cornstarch
¼ cup water
1 tbsp lemon juice
½ tsp almond extract
Instructions:
- Combine cherries, sugar, cornstarch, and water in a saucepan over medium heat.
- Cook until mixture thickens and cherries begin to soften (about 8–10 minutes).
- Stir in lemon juice and almond extract.
- Let it cool slightly before spreading over the dough.
The Bottom Line
Cherry pie bars are the dessert equivalent of a warm hug. They’re buttery, fruity, and just indulgent enough without being fussy or time-consuming. Whether you’re sharing with friends, baking for family, or sneaking a square for yourself, these bars deliver all the comfort of classic cherry pie in a fraction of the time.