Cherry Pie Bars
Soft, flake crust flavored with almond and stuffed with cherry pie filling!
- 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.
What is a jelly roll pan?
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!
What other kind of pie filling can I use?
Apple, blueberry, peach, and strawberry pie filling will work, too!
How long do the pie bars keep?
Any leftover bars should be kept in the refrigerator in an airtight container. They will keep for up to five days.
I don’t like almond flavor – can I use something else?
Just omit it and increase the amount of vanilla extract instead.
Calories: 362kcal | Carbohydrates: 66g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 188mg | Potassium: 98mg | Fiber: 1g | Sugar: 30g | Vitamin A: 390IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg