Easy Cherry Pie Bars Recipe

Square piece of cherry pie bar on a white scalloped plate.

5 stars (3 reviews)

These sweet and gooey cherry pie dessert bars are easy to make with a simple homemade crust and canned pie filling. Top with a sugar glaze for a truly scrumptious treat!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert, Snack

Cuisine: American

Servings: - 24 squares

Calories: 273kcal

Author: Sommer Collier

Equipment

1 9 x 13 inch baking dish or 10 x 15 inch jelly roll pan

Ingredients

2 sticks unsalted butter softened (1 cup)
1 ½ cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon salt
½ teaspoon ground cinnamon
2 ½ cups all-purpose flour
½ cup almond flour
2 – 21 ounce cans cherry pie filling
1 cup powdered sugar
2 tablespoons milk or half & half

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish, or a 10 x 15 inch jelly roll pan. Line the pan with parchment paper and set aside.
Set out a stand mixer. Cream the softened butter and sugar together on high speed until light and fluffy, 3 to 5 minutes. Then scrape the bowl with a rubber spatula, turn the mixer on low, and beat in the eggs, vanilla extract, salt, and cinnamon.
Scrape the bowl again, then turn the mixer on low and add in the all-purpose flour and almond flour. Beat until just combined and turn off the mixer.
Scoop 2/3 of the dough into the lined pan. Press or roll the dough out into an even layer. Dump the cherry pie filling on top of the bottom crust and spread in an even layer. Then pinch off pieces of the remaining dough and drop them over the surface of the cherries, until it is mostly covered.
Bake the cherry pie bars on the lowest rack, 45 to 50 minutes for a 9 x 13 inch baking dish, or bake for 35 to 45 minutes if making in a jelly roll pan. Once the top is golden, remove the pan from the oven and allow the cherry bars to cool completely.
In a small bowl whisk together the powdered sugar and milk. Drizzle the glaze over the top of the cherry pie bars, then place the whole pan in the refrigerator to chill and set.
Once the glaze has set, cut the cherry pie bars into 12 large squares, or up to 24 smaller pieces.
Cover and refrigerate until ready to serve.

Video

Notes

Store the cooled bars in a sealed container and keep in the fridge for up to 7 days.

To freeze individual bars I recommend placing a small piece of parchment between them if stacking. Place all pieces in a plastic zipper bag and freeze for up to 3 months.

Or you can leave them in the pan whole, then wrap in a layer of plastic wrap and a layer of aluminum foil. For this I suggest using a disposable metal pan that can go straight from the freezer to the oven.

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