Easy Cherry Pie Bars start with a soft homemade almond crust that’s layered with cherry pie filling and topped with more crust. So much easier than a pie, but just a delicious.
What’s better than cherry pie? Cherry Pie Bars! You get all the tender, soft crust with the sweet cherry filling, but it’s so much easier to make and one pan feeds a crowd.
Why this recipes works:
- Uses canned cherry pie filling so no pitting cherries
- Bake the bars in a large pan and slice so they are easy to serve also known as a slab pie
- Soft chewy crust
- Sweet icing on top
Some Notes about the Ingredients
The crust is made with your regular pie dough ingredients like flour, eggs, and butter.
I also add some almond extract to the dough. It gives it an amazing flavor and pairs so well with the cherries. It definitely takes the bars to the next level!
If you don’t enjoy almond flavoring just skip that ingredient.
You only need one ingredient for the filling – cherry pie filling! All of the work is done for you making the bars so easy to make.
Just when you think it can’t get any better we’re adding a simple glaze after the bars are finished baking. There’s almond extract in it, too!
How to Make Pie Bars
- First, make the crust by creaming the butter, sugar and salt together in a large bowl. Once the mixture is light and fluffy, add the eggs one at a time.
- Add the vanilla and almond extracts and mix until well combined. With mixer running, slowly add the flour and mix until it’s incorporated.
- Spread three cups of the dough in the jelly roll pan. Reserve the leftover dough for the top of the bars.
- Spread the pie filling over the dough and then drop the rest of the pie dough by the teaspoon over the top of the filling.
- Bake the pie slab for 45 to 60 minutes at 350 degrees F. While it’s baking make the glaze.
- Just combine powdered sugar, vanilla and almond extract, and milk until the sugar has dissolved. It should be thin enough to drizzle, so if your is too thick you can thin it with a little more milk.
- Once the bars are done baking, cool the bars completely. Drizzle the glaze over the top and then slice and serve the bars.
A jelly roll pan is a large, shallow baking pan that is perfect for making slab pies, bars, and jelly rolls. The size I use is 15×10″. I use it to make many of my dessert bars!
Apple, blueberry, peach, and strawberry pie filling will work, too!
Any leftover bars should be kept in the refrigerator in an airtight container. They will keep for up to five days.
Just omit it and increase the amount of vanilla extract instead.
These cherry pie bars are great for holidays, potlucks, BBQs – basically anytime you need dessert for a crowd! The combination of the cherry filling and almond flavor is so good. I know you’re going to love it!
More Fruit Desserts to Try!
- Caramel Apple Cobbler is only 5 ingredients and so ooey-gooey with caramel apple filling and a buttery topping!
- My Banana Bars topped with cream cheese frosting are so soft and tender! It’s one of my family’s favorite sweet treats!
- Strawberry Cheesecake Ice Box Cake is an easy no-bake dessert! It’s perfect when it’s hot out – no need to turn on the oven!
Did you try it and love it? Be sure to comment and rate the recipe below, I definitely want to hear from you!
And if you’re like me and snap photos be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!!
Cherry Pie Bars
- 1 c. butter softened
- 2 c. white sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 c. all-purpose flour
- 1 tsp salt
- 2 cans cherry pie filling 21 oz each
- 1 c. powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 Tbsp milk
- Preheat oven to 350°.
- Cream butter, sugar and salt until light and fluffy in a large bowl using a hand mixer or stand mixer.
- Add eggs, one at a time, beating well after each addition. Beat in extracts. Add salt and mix until combined. Gradually add flour while mixing.
- Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling.
- Drop remaining dough by teaspoonfuls over filling. Bake 45-60 minutes or until golden brown.
- Cool completely in pan.
- In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top.