Easy Cherry Pie Bars
These Easy Cherry Pie Bars are a quick and nostalgic treat combining a buttery crust with a bright cherry filling, perfect for any gathering.
I grew up with a big pan of cherry dessert at nearly every summer family gathering, and these Easy Cherry Pie Bars are my shortcut to that same nostalgic flavor—without fuss. They’re buttery, tart, and just the kind of sweet that pairs with coffee, a scoop of vanilla, or a picnic blanket. If you want a simple, crowd-pleasing dessert that comes together in under an hour of hands-on time, this is the one to keep in your back pocket.
Why you’ll love this dish
These bars hit a sweet spot between a pie and a cake: a tender, buttery crust and a bright cherry filling that doesn’t require blind-baking or fiddly lattice work. They’re perfect when you need:
- A last-minute potluck dessert that travels well.
- Something kid-approved and easy to slice.
- A budget-friendly bake using pantry staples plus one canned filling.
They’re also great for holiday trays, brunch spreads, or any casual dessert table where you want a bold cherry flavor without the effort of individual pies.
Step-by-step overview
This recipe is straightforward: cream, mix, press, fill, top, and bake. First you cream the butter and sugar, then add eggs and extracts for flavor. Flour and salt turn that into a soft dough, half of which forms the bottom crust. Spread a can of premium cherry pie filling over that layer, dollop the remaining dough on top, and bake until golden. After they cool, a simple glaze gives a shiny, slightly almond-scented finish.
Expect about 10–15 minutes prep time, 35–40 minutes baking, plus cooling time. Use a 9×13-inch pan for bar-size portions.
What you’ll need
- 1 cup (2 sticks) softened butter — room temperature for easy creaming. Can substitute half butter/half margarine, but butter gives best flavor.
- 1 cup granulated sugar
- 2 large eggs, room temperature — warms eggs incorporate better.
- 1 tsp almond extract — gives a classic cherry-pairing lift; omit for nut-free flavor and add 1/2 tsp more vanilla.
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour — for a slightly cakier bar you can replace ½ cup with cake flour.
- ½ tsp salt
- 1 (21 oz) can premium cherry pie filling — use morello or sour cherry filling for extra tartness; fresh cherry filling can be used if thickened and cooled. For the glaze:
- 1 cup confectioners’ (powdered) sugar
- 1 tsp almond extract
- ½ tsp vanilla extract
- Milk, as needed (start with 1–2 tsp, add more to reach desired drizzling consistency)
Notes: If you need gluten-free bars, try a 1:1 gluten-free flour blend and reduce liquid slightly if the dough seems too soft.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment for easy removal.
- In a large bowl, cream 1 cup softened butter and 1 cup sugar until light and fluffy. This usually takes 2–3 minutes with a hand mixer.
- Add the 2 eggs, 1 tsp almond extract, and 1 tsp vanilla. Beat until combined and smooth.
- Stir in 2 ½ cups all-purpose flour and ½ tsp salt. Mix just until a soft dough forms. Avoid overmixing to keep the bars tender.
- Press about half the dough evenly into the prepared pan to form the bottom crust. Use your fingers or the back of a measuring cup for an even layer.
- Spread the entire 21-ounce can of cherry pie filling evenly over the crust. Be gentle so the bottom layer stays intact.
- Break the remaining dough into small pieces and dollop it over the cherries. The top will not cover completely; that’s fine—gaps give a rustic look and allow the cherries to peek through.
- Bake for 35–40 minutes, or until the top is lightly golden and the filling bubbles around the edges.
- Allow the bars to cool completely in the pan on a wire rack (about 1–2 hours) before glazing to prevent the glaze from melting into the cherries.
- Make the glaze by whisking 1 cup confectioners’ sugar with 1 tsp almond extract and ½ tsp vanilla. Add milk, a little at a time, until you reach a drizzling consistency. Drizzle over cooled bars and slice into squares.
01Ingredients
Bar Ingredients
Glaze Ingredients
02Method
- Preparation
- Baking
- Glazing and Serving
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0 OF 11 DONE03Recipe notes
- 01These bars are versatile; serve warm with ice cream, dust with powdered sugar, or add toasted almonds on top. They hold up well for picnics and school lunches.
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Best ways to enjoy it
These bars are versatile and easy to plate. Try these serving ideas:
- Warm with a scoop of vanilla ice cream for a classic pairing.
- Lightly dust with extra powdered sugar and serve with whipped cream for a brunch treat.
- Cut into smaller squares for dessert buffets or tea service.
- Top individual slices with toasted sliced almonds for texture and a nutty echo of the almond extract.
They’re also sturdy enough to pack for picnics or school lunches—keep them chilled if it’s hot out.
Storage and reheating tips
Room temperature: Store bars in an airtight container at room temperature for up to 2 days. Keep them away from heat and direct sun.
Refrigerator: For longer freshness, refrigerate for up to 5 days. Bring to room temperature or warm briefly in a low oven (300°F/150°C for 8–10 minutes) before serving.
Freezing: Wrap cooled bars tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before glazing or serving.
Food safety: If left out more than 2 hours in warm weather, refrigerate to prevent spoilage—especially important if you add dairy-based toppings like whipped cream.
Creative twists
- Almond-cherry swap: Increase almond extract to 1 ½ tsp and sprinkle sliced almonds on top before baking.
- Mixed-berry version: Use strawberry or mixed berry pie filling instead of cherry for a different fruit profile.
- Streusel top: Mix ½ cup brown sugar, ¼ cup flour, 3 tbsp melted butter, and ¼ tsp cinnamon and sprinkle over the cherries before baking for a crumbly top.
- Vegan option: Use vegan butter and two flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and check your pie filling for gelatin.
- Cherry boost: Stir 1-2 tbsp cherry syrup into the cherry filling for a deeper flavor.
Common questions
What pan size should I use?
A: A 9×13-inch pan is standard for this recipe. It yields bars with a good crust-to-filling ratio. A slightly smaller pan will give thicker bars and may require a few extra minutes of baking.
Can I use fresh cherries instead of canned filling?
A: Yes. Pit and chop about 3–4 cups of cherries, simmer briefly with ¼–½ cup sugar and 1–2 tbsp cornstarch (to thicken), then cool before using. Make sure the filling is thick and not too hot when added to the crust.
My top dough pockets didn’t brown evenly. How can I fix that?
A: Rotate the pan halfway through baking for even heat exposure. Also ensure your oven racks aren’t too close to the top heating element. Tent with foil if the top browns too quickly.
Is almond extract necessary?
A: Not strictly. Almond extract complements cherries beautifully, but you can use extra vanilla if you prefer a nut-free profile.
How long do these hold up for serving at a party?
A: If left at room temperature, consume within 2–4 hours in cool conditions. In warm environments, keep them refrigerated and bring out small batches as needed.
Conclusion
If you want another no-fuss take on cherry bars with a similar home-baked feel, check out this version of Cherry Bars for a slightly different crust and topping. Looking for more? Try my Cherry Pie Bars.
Enjoy these bars warm or cold, and don’t be afraid to make them your own—cherries are endlessly forgiving and always delicious.
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