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Cherry Pie Bars

posted by Julie Evink on December 7, 2012

Cherry Pie Bars ~ Soft, flake crust flavored with Almond and stuffed with Cherry Pie Filling! Easier than pie but just as yummy!

Cherry Pie Bars ~ Soft, flake crust flavored with Almond and stuffed with Cherry Pie Filling! Easier than pie but just as yummy!

I am a huge almond extract fan.
Anyone else share this feeling?
If you add almond extract to anything pretty much I’m a goner. So when I read there was not only almond extract in the dough but also in the glaze in these festive little cherry pie bars I knew I was going to love them.
Plus it had cherry. Yum. Now I can’t wait to try blueberry., but the hubby hates both of those. He says strawberry, but for
some reason I can’t wrap my head around canned strawberry pie filling. Has anyone out there tried it?

Cherry Pie Bars ~ Soft, flake crust flavored with Almond and stuffed with Cherry Pie Filling! Easier than pie but just as yummy!

I mean fresh strawberry pies I’m all about, but canned? I just don’t know about that. Why is it ok to use every other type of canned pie filling but not strawberry in my head? Good question. I’ll let you know if I figure it out later.
I love these little bars because, well, I hate making pie. So give me a slab pie and I’m done for. Heaven.
These would be fun festive treats for Christmas too, so if you have the “dessert” assignment for a holiday gathering look no further!
6 reviews

Cherry Pie Bars


  • 1 c. butter, softened
  • 2 c. sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 c. flour
  • 1 tsp salt
  • 2 cans (21 ounce) cherry pie filling


  • 1 c. powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp milk


  1. Cream butter and sugar together. Add eggs, beating after each addition. Mix in extracts. Add flour and salt. Mix until well combined.
  2. Spread 3 cups of the batter in a greased jelly roll pan. Spread pie filling on top of dough. Drop remaining dough by tablespoonfuls on top of cherry pie topping.
  3. Baked at 350 degrees for 45-60 minutes or until toothpick comes out clean. Cool.
  4. Combine glaze ingredients and drizzle over bars. If serving the next day wait and do this before serving or the bars will be a bit soggy!


Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 5984kcal Calories from fat 1850
% Daily Value
Total Fat 206g317%
Saturated Fat 123g615%
Transfat 8g
Cholesterol 1131mg377%
Sodium 2730mg114%
Carbohydrate 977g326%
Dietary Fiber 14g56%
Sugars 521g
Protein 65g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g
Recipe from: The Recipe Critic

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Lemon Pie Bars - Rich, delicious almond flavored crust with a creamy, dreamy lemon layer between the crust! via

Lemon Pie Bars – Rich, delicious almond flavored crust with a creamy, dreamy lemon layer between the crust!

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filed under Bars & Brownies, Dessert, Desserts
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  • Jessica@AKitchenAddiction

    Oh, I like the idea of using almond extract in the crust!

  • Deb Larsen

    Everything tastes better with almond! This looks like a wonderful recipe to try! Thanks Julie!

  • Shirley Corwin

    I love cherry pie; my favorite so I’m sure I’d love these!! They have my mouth watering!

  • Lisa @ Flour Me With Love

    These look divine! They are being featured today…thanks so much for sharing at Mix it up Monday 🙂

    • Julie

      Thank you so much for the feature!!!

  • Pam Fields

    This looks amazing! I have pinned for future baking but plan to buy all the ingredients tomorrow! I love Almond extract too and Cherry is my favorite fruit in pies. Perfect combo for me! 🙂

  • The Better Baker

    I love almond extract too…these look amazing! Thanks for linking up at Weekend Potluck. (Would you recheck your link back? It won’t work for me?) Thanks much.

  • Mari

    These sound wonderful! My hubby is all about cherry, and I’m the one who wants strawberry. However, I agree with you that strawberry pie filling just doesn’t sound right.

    • Julie

      I’m glad I’m not the only one doubting the strawberry 🙂

      • laurie

        i used homemade straberry jam for pie filling …sometimes i will use store bought…

        • Julie Evink

          Thanks for the tip Laurie!

        • shirley

          jam sounds alot better… than pie filling. entemanns has a raspberry danish style cake like this and they use a type of raspberry jam…. its delicious!

  • Kim

    Congrats Julie! This was the recipe with the most clicks at last week’s Weekend Potluck. They do look absolutely delicious! Can’t wait to see what you bring this week! Congrats and I hope your holidays are wonderful!

    • Julie

      Thank you so much Kim! It sure made my day when I logged in and saw the feature!

  • Erin Glenn

    I am new at this baking thing, and was wondering if I was to use apple pie filling what kind of extract would I use? Oh by the way love your web site!

    • Julie

      I think I would go with vanilla extract with the apple pie filling!

      • shirley

        I read this recipe on a featured site and it was suggested for instead of cherries try different types of fruit by the pie filling or jam, strawberry, apple, blueberry, cinnamon etc. also that you can add some drops of cream cheese for a cream cheese+cherry(or substitute) pie ….. also instead of extract that recipe suggests you can substitute with your liking of; almond, vanilla, lemon juice, maple, they even make extracts made of the fruits if you were doing cherry you could use cherry extract and add to the flavor of the whole thing.

  • Kathy

    What size jelly roll pan do you use?

    • Julie

      I think mine is a 10.5 x 15.5 pan!

  • Sara

    What size jelly roll pan do you recommend? Mine definitely don’t appear like yours in the picture! They are tasty, but not as pretty!

    • Julie

      I used a 15 1/2″ x 10 1/2″ pan!

  • Sarah

    Hi Julie!
    These bars are super yummy. Just wondering how many servings you think this recipes makes? My best guess is 12. Am I right?

    • Sarah

      By the way, this recipe was featured in my local newspaper!

    • Julie

      I would guess 16-20 servings depending on how big you like them! I would do either a 4×4 row or 4×5 row. Glad to hear it was in your newspaper!

  • Mike @

    OMG! These look sooo good. I am going to try a batch with cherries and another one with blueberry filling. Thanks for sharing!

    • Julie

      Thanks Mike! I hope you enjoy them!

  • Best Foodies

    I made your cherry pie bars for Easter and my family absolutely loved them! I wrote about them on my blog today and sent people your way for the recipe! Thanks for sharing we will have these often.

  • ladysaotome

    I found this recipe via Facebook community. They cropped your picture and didn’t give credit (unless “nothing on this page is ours. no infringement intended!” counts…) I had to hunt for your page using Google image search.

    Here’s their page in case you want to say something. I don’t think they mean to be rude but none of their posts link to anyone’s page or give any credit. It’s bad internet etiquette if nothing else…

    They actually have it twice – you will see both posts in their album here:

    • Julie Evink

      Thank you so much! I’ve reported the copyright infringement to Facebook so we will if they make them take it down. You have no idea how much I appreciate you doing this!!!

      • ladysaotome

        You’re welcome! I read recently about food bloggers having problems with Facebook groups stealing their recipes and now I keep my eye out for it. It’d be one thing if they asked permission to share the picture and then pointed everyone to your site. But the way they copy everything and crop the picture is just wrong.

        • Julie Evink

          Exactly! We love when people share our posts, but don’t write the entire recipe out, not give us credit and no one even knows we exist! Do it properly and we are just fine. Share my picture and the title of the recipe with a link to it and you are good to go!

          • ladysaotome

            And here’s another one.

            I guess it’s a compliment in a way but it makes me mad to see no credit given. It took me 3 seconds to find your page using Google image search. So these groups can’t even be trying!

            (btw, on the original group I had pointed out to you earlier, one of the pictures is gone but the 2nd is still there.)

          • shirley

            i have a question…. i see a lot of the same exact recipes floating around blogs, majory corporate sites, in newspapers, cookbooks etc… how do you know if its copyrighted? Im sure you got this recipe from somewhere right? Did you give credit to the original? Im confused by it because I search different recipies that are the same ingredient/name to read the suggestive comments and see if there is something different i can throw together and i always see recipes that are the same as some blogs i follow…. how do you know who had it up first…

          • Julie Evink

            It’s a touchy subject, but I found this recipe over at the Recipe Critic and I have put that under that recipe. Usually bloggers are fine with just being linked to a recipe that you use, but of course there are always exceptions. Where she found it I’m not sure, but that’s where I personally found it and that’s where I chose to link too due to that!

    • shirley

      Ah! I think I get it now. So it would probably be etiquette and more respectful not to use recipes that have no links because most likely they did not make it themselves?

  • Laurel

    my husband picked up a can of strawberry pie filling instead of cherry and it was actually really good. He made a cobbler in a dutch oven for a campout. The strawberry one was the favorite of all the cobblers.

    • Julie Evink

      Oooo good to know! I need to just try it!

  • Andrea D.

    I made this last night for a potluck dish and everyone loved it. Thanks for the recipe.

    • Julie Evink

      So glad to hear everyone enjoyed it Andrea!


    You could make your own strawberry filling by cooking down some strawberries with some sugar and a little cornstarch!

  • Julie

    I made this recipe with lemon pie filling what a hit. I also did the bars with chery pie filling it was also a hit.

    • Julie Evink

      Oh I LOVE lemon this is the best idea ever!!!! With that almond in the crust I bet it was terrific!

  • Jaimee @ The GOOD Pins

    We recently featured your recipe on our blog, The GOOD Pins, after finding your recipe on Pinterest. I just wanted to stop by and tell you how great we thought this recipe is and can’t wait for some of our readers to try it as well. Thanks so much!

  • Jane Rasmussen

    I love these! Make them frequently and have tried strawbery, rasberry, triple berry, peach and the basic three (apple, cherry, blueberry). Have not found a bad one! People think these are so elegant. We call them morning coffee cake.

    • Julie Evink

      I know I want to go crazy and make a different flavor every day!

  • Becki

    Can you freeze these? My dad is a diabetic and will try to eat a whole at thanksgiving. Thought this might work. Any suggestions

  • Shelby H.

    Do you have to make these in a jelly roll pan? I don’t own one of those and was wondering if there was a different dish/pan I could bake these in? These look and sound so delicious, I want to make ASAP! 🙂

    • Julie Evink

      Maybe a 9×13 in and then an additional 8×8 in? Never tried it but that’s all I can think of doing!

  • Naomi Medina

    I cant wait to try this recipe. I love anything with cherries and almond extract. Thank you.

  • Roberta

    Can you freeze this ?

    • Julie Evink

      I’m not sure I’ve never tried it! I would wait to put the glaze on it if you tried that!

  • Emily

    I made these last night in a 9×13 and didn’t end up putting the glaze on. They are amazing! Better than cherry pie! I will definitely be making these again!

    • Julie Evink

      So glad you enjoyed them Emily!

  • JAN

    This recipe looks and sounds absolutely delicious!
    Like you, I love almond flavoring, especially with
    cherry recipes or recipes that include almonds.
    I recently tried a new recipe that called for
    strawberry pie filling and I absolutely DID NOT
    like it. I thought it had a weird artificial taste
    so I ended up throwing out the whole thing.
    Thank you for sharing this recipe with all of us.
    Can’t wait to try it!!

    • Julie Evink

      Oh no! So I have reason to be wary of the strawberry pie filling!

  • Morag

    Try strawberry jam or jelly…x

  • Lisa | Sweet 2 Eat Baking

    Hi Julie, I came across these on Pinterest and just had to stop by and comment. I absolutely adore cherry pie, but these look amazing.

    Definitely adding to my to make and bake list. Thanks for sharing.

  • JenE

    I can’t wait to try this after the holiday goodies are gone. MMMM, ALMOND

  • JenE

    I can’t wait to try this after the holiday goodies are gone.

  • Jeanr

    My friend made these last night and they are great! Brought them into work and no complaints at all! Except… someone ate them who has tree nut allergies and since I didn’t know the ingredients and didn’t taste anything other than vanilla and cherry I had no idea it was in there. Next time I will use all almond and give a warning or not use it. I didn’t taste it at all so I am sure it would be fine without it. There were no negative reactions, but if there had been….

    • Julie Evink

      Whenever I make them the almond flavoring is very pronounced so I’m not sure why it wasn’t in her batch!

  • Barbara Schwartz

    Can fresh cherries and strawberries be used instead of canned. Thanks

    • Julie Evink

      Yes you could use them but to get the same result you would need to make an actual homemade pie filling!

  • Tomi

    I’m wondering is it 21 ounces total or 42 ounces of cherry pie fillingfor the bars?

    • Julie Evink

      2 of the 21 oz cans like it says in the recipe for a total of 42 ounces.

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