Julie Clark
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Cherry Pie Bars
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Cherry Pie Bars boast buttery shortbread that acts as both the crust and crumb topping. Sweet cherry pie filing complements the rich shortbread.
Cherry has always been one of my most-loved dessert flavors, thanks to my grandma’s sour cherry pie recipe that I’ve enjoyed nearly all my life.
Pie is great, but what I crave even more is taking traditional pie and turning those key ingredients into a pie bars. Apple pie bars, pecan pie bars and even brownie pie bars have quickly become favorites.
These new Cherry Pie Bars are the perfect recipe to add to your collection! Not only are they easy, but they are ideal for family gatherings, picnics, or those moments when you need a slice of sweet.
About these Cherry Pie Bars:
- Flavor: Sweet bursts of cherries in every bite, plus buttery rich shortbread. Don’t let these little bars fool you. They are delightful!
- Texture: The bars are full of cherries, plus have a hint of crunch and tenderness from the shortbread crust and crumb.
- Method: This bakes in a 8×8″ baking pan. You’ll mix the crust and bake the crust for 12 minutes, then top the bars with filling and bake again. This ensures that the crust gets fully cooked. It’s the comfort of traditional cherry pie combined with the convenience of finger food.
The Appeal of Cherry Bars
Cherries have always held a special place in the world of fruity desserts. With their perfectly balanced sweetness and tartness, they go so well in not just pies, but in cakes, cookies, Jello salads. The rich, red hue of cherries adds a touch of vibrancy to any dish, and they are especially fun to bake with during the holidays.
Traditional cherry pies, with their flaky crusts and luscious fruit fillings, evoke memories of family gatherings and summer picnics. But there’s also a need for desserts that combine both convenience and flavor. Enter the Cherry Pie Bars.
The bars capture the essence of traditional cherry pies, yet offer a modern twist that’s perfect for today’s on-the-go families.
Ingredients
A few notes:
- Flour. Need gluten free? Replace all-purpose flour with equal measurements of King Arthur All Purpose Gluten Free Flour. Then add an additional 2 tablespoons of melted butter to the dough as well.
- Pie filling. This recipe features cherries, but you can use any flavor you’d like. Blueberry, strawberry and peach are excellent! You can also make your own homemade apple pie filling to use.
- Almond extract and vanilla extract. Two extracts add to richness and depth to the crust.
How to Make Cherry Pie Bars
To prepare, preheat the oven to 350ºF. Line an 8×8″ baking dish with parchment paper. Set aside so it’s ready when the dough is ready.
Make the crust.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add in the melted butter, egg, almond and vanilla extract. Mix together until you have a crumbly dough.
- Set aside 1 cup of crust dough. Press the remaining mixture into a 8×8″ pan lined with parchment paper. Prick crust all over with a fork.
- Bake the crust for 12 minutes.
Assemble the bars.
- Spread the pie filling over the baked crust, spreading it evenly. Sprinkle the reserved crumb mixture over the top.
- Bake for an additional 38-40 minutes, or just until the crumble is turning a slight golden brown color.
A little drizzle magic.
Every great dessert has its cherry on top, and for our Cherry Pie Bars, it’s the sweet and silky drizzle that sets them apart. It elevates the bars from delightful to irresistible.
To get that perfect drizzle consistency, ensure that your powdered sugar is lump-free. Sift it if necessary before mixing with milk. Start with a small quantity of milk and add more gradually, whisking until you reach a smooth, pourable consistency.
The desired consistency of the drizzle is that it should flow easily off a spoon or whisk, but not be so thin that soaks into the bars.
Presentation Ideas
Serve the bars on a white platter to make their colors pop. Garnish the plate with fresh cherries or mint leaves for an added touch of freshness.
For individual servings, a scoop of vanilla ice cream or a dollop of whipped cream are always a good idea.
Storage Instructions
- Room temperature: Store in an airtight container on the counter for up to 24 hours.
- Refrigerator: Store the bars in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for about 10-15 minutes before eating.
- Freezer: Freeze the bars in an airtight container for up to 2 months. Wrap individual bars in plastic wrap and then store in a ziplock bag or airtight container. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.
You may also love our almond raspberry bars!
Cherry Pie Bars
Cherry Pie Bars boast buttery shortbread that acts as both the crust and crumb topping. Sweet cherry pie filing complements the rich shortbread.
Servings 16
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients
For the crust:
- 2 cups all-purpose flour*
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted
- 1 large egg
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
For the filling:
- 21 ounces cherry pie filling** 1 can
For the drizzle:
- 3/4 cup powdered sugar
- 2 teaspoons 2% milk
Instructions
- Preheat the oven to 350ºF. Line an 8×8" baking pan with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add in the melted butter, egg, almond and vanilla extract. Mix together until you have a crumbly dough.
- Set aside 1 cup of crust dough. Press the remaining into the prepared baking pan. Prick crust all over with a fork. Bake the crust for 12 minutes.
- Spread the pie filling over the baked crust, spreading it evenly. Sprinkle the reserved crust dough crumbles over the top.
- Bake for an additional 38-40 minutes, or just until the crumble is turning a slight golden color. Let the bars cool completely, approximately 1 hour.
- In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bars.
- Slice into 16 squares. Store in an airtight container at room temperature for 24 hours, or in the fridge for up to 4 days.
Notes
*To make gluten free: Replace all purpose flour with equal measurements of King Arthur All Purpose Gluten Free Flour, and add an additional 2 tablespoons of melted butter to crust dough.
**Use Comstock More Fruit Cherry Pie Filling for the most cherries.
I used a glass baking pan. If you use a metal pan, it may take a few minutes less to bake.
Refer to the article above for more tips and tricks.
The calories shown are based on the bars being cut into 16 pieces, with 1 serving being 1 cherry bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 252kcal | Carbohydrates: 41g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 86mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Cherry Pie Bars is GREAT !!! Yummy
I have a cherry in the family and these bars were a fun twist on a traditional pie. They disappeared so fast!