Cherry Pie Bars
Buttery crust, sweet cherries, and a vanilla-almond glaze—these cherry pie bars come together with just everyday baking ingredients and a can of cherry pie filling. They’re nostalgic, crowd-pleasing, and wildly easy. Perfect for potlucks, dessert tables, or a cozy treat at home. Just mix, press, spoon, and drizzle—no fancy pie skills required!
16
bars
Ingredients
Crust and Topping
- 2 1/4 cups (280 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2 g) salt
- 3/4 cup (170 g) cold unsalted butter cut into cubes
- 1 large egg cold
Filling
- 1 21-ounce can (595 g) cherry pie filling
Glaze
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1 ml) almond extract
- 1-2 tablespoons (15-30 ml) milk as needed, for thinning the glaze
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing bowls
- Pastry cutter or forks
- Whisk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan and line with parchment paper for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, cornstarch, baking powder, and salt until evenly combined.
- Add the cold, cubed butter to the flour mixture. Cut in with a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs.
- Add the egg and stir gently until crumbly but cohesive. It should hold together if pressed.
- Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the base. Bake for 8 minutes.
- Spoon the cherry pie filling evenly over the warm crust.
- Crumble the remaining dough over the top of the cherry layer.
- Bake for 20-25 minutes, until the edges are golden and the filling bubbles in spots.
- Let the bars cool completely in the pan—don’t rush this step or the bars may fall apart when slicing.
- For the glaze: Mix powdered sugar, vanilla extract, almond extract, and 1 tablespoon milk. Whisk until smooth, adding more milk as needed to reach a drizzling consistency. Drizzle generously over cooled bars before slicing.
Notes
Storage: Keep in an airtight container at room temp for up to 2 days, in the fridge for 5 days, or freeze (unglazed, stacked between parchment) for up to 2 months.
Variations: Swap pie filling (blueberry, peach, apple), use lemon in the glaze, or add sliced almonds before baking.
Make ahead: Bake and cool, then glaze right before serving for best texture.
Nutrition
Calories: 210kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 84mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Vitamin A: 260IU | Vitamin C: 0.7mg | Calcium: 20mg | Iron: 0.8mg