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Cherry Pie Bars

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These easy homemade cherry pie bars combine a buttery crust, tart cherry filling, and a sweet crumble topping for a nostalgic summer dessert that’s perfect for gatherings or a simple treat at home. No fussy pie crust required—just mix, layer, and bake for a crowd-pleasing bar that tastes just like cherry pie.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (315g)
  • 1 cup granulated sugar (200g)
  • 1 cup unsalted butter, softened (226g)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 can (21 oz) cherry pie filling (595g)
  • Zest of 1 lemon (optional)
  • For the glaze (optional):
  • 1/2 cup powdered sugar (60g)
  • 1–2 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper.
  2. In a large bowl, beat softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, mixing well after each. Add vanilla and almond extract (if using); beat until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing until just combined. Dough will be thick.
  5. Press about 2/3 of the dough evenly into the prepared pan.
  6. Spread cherry pie filling evenly over the dough. Sprinkle lemon zest over the cherries if using.
  7. Pinch off pieces of the remaining dough and scatter over the cherry layer, leaving some cherry exposed.
  8. Bake for 35-40 minutes, or until the top is lightly golden and the filling is bubbling at the edges. Rotate pan halfway through baking.
  9. Cool in the pan for at least 30 minutes, then lift out using parchment and cool completely on a wire rack.
  10. For the optional glaze: Stir together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over cooled bars.
  11. Slice into 18-24 bars and serve at room temperature or slightly chilled.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based milk in the glaze. Bars slice best when fully cooled or chilled. Add sliced almonds or oats to the topping for extra texture. Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. Bars freeze well for up to 2 months.

Nutrition

Keywords: cherry pie bars, summer dessert, easy cherry bars, fruit bars, picnic dessert, potluck dessert, cherry dessert, homemade bars, cherry recipes

Find it online: https://bitefuljoy.com/cherry-pie-bars-recipe-easy-homemade-summer-dessert-bars/