Excellent choice! Cherry pie bars capture all the delicious flavor of a classic cherry pie but in an easy-to-make, portable, and shareable bar form. They are perfect for potlucks, bake sales, or a simple dessert at home.
Here is a detailed, foolproof recipe for delicious cherry pie bars.
Easy Cherry Pie Bars
This recipe features a buttery shortbread crust and topping with a sweet and tangy cherry pie filling in the middle.
Yields: 16-24 bars
Prep time: 20 minutes
Cook time: 45-50 minutes
Cooling time: 2+ hours (essential!)
Ingredients:
For the Crust & Topping:
· 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
· 2 cups (250g) all-purpose flour
· ½ cup (100g) granulated sugar
· ¼ teaspoon salt
· ½ teaspoon almond extract (optional, but highly recommended!)
For the Cherry Filling:
· 2 (21 oz each) cans cherry pie filling (or about 5-6 cups homemade)
· 1 tablespoon lemon juice
· ½ teaspoon almond extract (or vanilla extract)
For the Optional Glaze:
· 1 cup (120g) powdered sugar
· 2-3 tablespoons milk or cream
· ½ teaspoon vanilla or almond extract
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides. This “sling” will make it incredibly easy to lift the entire slab of bars out for clean cutting.
- Make the Crust/Topping Dough: In a large bowl (or using a stand mixer), combine the softened butter, flour, granulated sugar, salt, and almond extract. Mix on low speed until the ingredients combine and form a crumbly dough that holds together when pinched. It will look like coarse sand that clumps together.
· Pro Tip: You can also do this by hand with a pastry cutter or your fingers, rubbing the butter into the dry ingredients until crumbly. - Par-Bake the Crust: Set aside about 1 ½ cups of the crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a flat glass or measuring cup to really pack it down.
· Bake for 15 minutes, until the edges are just barely starting to turn golden. Remove from the oven. - Prepare the Filling: While the crust is baking, stir the lemon juice and almond extract into the cherry pie filling in a separate bowl. This brightens up the flavor of the canned filling beautifully.
- Assemble the Bars: Spread the cherry filling evenly over the hot, par-baked crust. Sprinkle the reserved crumb mixture evenly over the top of the cherry layer.
- Bake: Return the pan to the oven and bake for another 30-35 minutes, or until the topping is a light golden brown and the cherry filling is bubbly around the edges.
- Cool Completely: This is the most important step for clean cuts! Place the pan on a wire rack and allow the bars to cool completely in the pan. This will take at least 2 hours at room temperature. For even cleaner cuts, you can then refrigerate the pan for another hour.
- Add the Glaze (Optional): Once the bars are completely cool, whisk together the powdered sugar, milk, and extract for the glaze. Start with 2 tablespoons of milk and add more a teaspoon at a time until you reach a drizzling consistency. Drizzle over the bars using a spoon or a piping bag.
- Cut and Serve: Use the parchment paper sling to lift the entire block of bars out of the pan and onto a cutting board. Use a sharp knife to slice into squares. Wipe the knife clean between cuts for the neatest bars.
Variations & Pro Tips:
· Homemade Cherry Filling: If you have fresh or frozen cherries, you can make a quick filling. Combine 4 cups pitted cherries, ⅔ cup sugar, ¼ cup cornstarch, 2 tablespoons lemon juice, and ¼ cup water in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Let it cool slightly before using.
· Other Fruit Fillings: This recipe is a fantastic base for any pie filling! Try it with apple, blueberry, peach, or raspberry.
· Add Oats or Nuts: For a heartier topping, you can mix ½ cup of old-fashioned oats or chopped almonds/pecans into the reserved crumb mixture before sprinkling it on top.
· Room Temperature Butter is Key: For the perfect crumbly-shortbread texture, your butter must be properly softened. It should be cool to the touch but leave a slight indentation when you press it with your finger.
· Don’t Over-Bake: The bars are done when the topping is golden and the filling is bubbly. Over-baking can make the crust hard.
Enjoy these wonderfully easy and delicious bars—they taste just like a slice of homemade cherry pie