Bright, buttery cherry pie bars are a delightful dessert that delivers the classic taste of cherry pie without the fuss of rolling a crust. These bars use canned cherry pie filling for a dependable, year-round cherry flavor. The crust and crumb topping come from one easy, buttery dough that comes together in minutes. This recipe yields 16 bars and can be doubled to serve a larger group.
I’m sharing this cherry pie bars recipe in memory of my grandpa (Papa). Although he celebrated his birthdays with pumpkin pie in October, cherry pie was a close second and a frequent request. The combination of a flaky, buttery crust with sweet-tart cherries has a timeless appeal—especially when served with a scoop of vanilla ice cream.
These cherry pie bars capture that same nostalgic flavor but eliminate the need to roll out pastry. If you love homemade cherry pie flavor but prefer something quicker and more portable, this bar version is an excellent choice.
Success Tips
Use canned cherry pie filling for consistent results. A single 21 oz (570 g) can of cherry pie filling provides the right texture and flavor without the extra work. I tested this recipe using different cherry preparations and found canned filling gives the most reliable, well-balanced outcome.
Pre-cook the filling briefly. Canned filling already contains thickeners, but gently simmering it with a touch of cornstarch helps the filling set more firmly. This step makes the bars easier to slice and transport, and prevents a runny center once the bars cool.
Cool and chill before slicing. Like pies, the filling continues to thicken as it cools. Allow the bars to cool completely, then chill them in the freezer for 10–15 minutes before slicing. This short chill firms the filling so squares cut cleanly with a sharp knife.
How to Make Cherry Pie Bars
Start by whisking together the dry ingredients: all-purpose flour, baking soda, salt, and a pinch of cinnamon. In a separate large bowl combine melted unsalted butter with granulated sugar, light brown sugar, vanilla, and a small amount of almond extract for a delicate nutty note. Fold the dry mixture into the butter-sugar mixture until a cohesive dough forms.
Reserve about 3/4 cup (220 g) of the dough for the crumb topping and mix in optional sliced almonds. Press the remaining dough evenly into the bottom of an 8-inch square baking pan lined with parchment. Bake the crust for 14–16 minutes until lightly golden and set, then transfer to a wire rack to cool for 15 minutes.
For the filling, combine the canned cherry pie filling with a cornstarch slurry (2 tsp cornstarch mixed with 1 Tbsp water), 1/2 tsp lemon juice, 1/2 tsp almond extract, and a pinch of salt in a saucepan. Gently simmer over medium-low heat for about 4–5 minutes, stirring frequently, until the filling thickens and coats the back of a spoon. Remove from heat and allow to cool for 10 minutes.
Spoon the warm filling onto the cooled crust and sprinkle the reserved crumb mixture evenly over the top. Return the pan to the oven and bake for 38–40 minutes, until the topping is golden and the filling is slightly bubbly. Remove from oven and cool completely on a wire rack. Chill in the freezer for 10–15 minutes before cutting for the cleanest slices.
Whisk a simple vanilla glaze—melted butter, a pinch of salt, vanilla, powdered sugar, and a tablespoon of milk—and drizzle over the cooled bars. Let the glaze set before serving.
Ingredients
Crust & Crumbs
- 2 cups (280 g) all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup (168 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 tsp (4 g) vanilla extract
- 1/8 tsp pure almond extract
- 3 Tbsp (22 g) sliced almonds (optional)
Filling
- 21 oz (570 g) cherry pie filling
- 2 tsp (6 g) cornstarch
- 1 Tbsp (15 g) water
- 1/2 tsp fresh lemon juice
- 1/2 tsp pure almond extract
- Pinch of salt
Glaze
- 1/2 Tbsp (7 g) unsalted butter, melted
- Pinch of salt
- 1/2 tsp (2 g) vanilla extract
- 1/2 cup (60 g) powdered sugar
- 1 Tbsp (15 g) milk
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Make the crust and crumbs: whisk flour, baking soda, salt, and cinnamon. In a large bowl, whisk melted butter with granulated sugar, brown sugar, vanilla, and almond extract. Fold the dry ingredients into the wet until combined.
- Reserve 3/4 cup (220 g) of the dough and mix in sliced almonds for the topping. Chill the crumb topping until ready to use. Press the remaining dough firmly and evenly into the prepared pan.
- Bake the crust for 14–16 minutes until lightly golden and set. Cool on a wire rack for 15 minutes.
- Make the filling: warm the cherry pie filling in a saucepan over medium-low heat. Stir together cornstarch and water until dissolved, then stir into the cherries along with lemon juice, almond extract, and a pinch of salt. Simmer gently for 4–5 minutes until thickened. Cool for 10 minutes.
- Spoon the thickened cherry filling over the cooled crust. Sprinkle the reserved crumb mixture evenly over the filling.
- Bake for 38–40 minutes until the topping is golden and the filling bubbles slightly. Cool completely in the pan on a wire rack, then chill in the freezer for 10–15 minutes before cutting. Use a sharp knife to cut into 16 bars.
- For the glaze, whisk melted butter, salt, vanilla, powdered sugar, and milk until smooth. Drizzle over cooled bars and allow to set before serving.
- Store leftover bars in an airtight container in the refrigerator for up to 2 days. Bars can also be frozen—see Notes below.
Equipment
- Mixing bowls
- 8-inch square baking pan
- Wire cooling rack
- Sharp knife
Notes
Homemade cherry filling option: if you prefer to make a fresh filling with sour cherries (fresh or frozen), combine 2 1/2 cups (375 g) sour cherries, 1/2 cup (100 g) granulated sugar, 1/8 tsp salt, 3 Tbsp (24 g) cornstarch, 1/2 tsp lemon juice, and 1/2 tsp almond extract in a saucepan. Bring to a boil, then reduce heat and simmer briefly until thickened. Cool for 10 minutes before using.
Make a larger batch by doubling the ingredients and baking in a 9 x 13-inch pan.
Freeze bars: cool completely, place unglazed bars on a baking sheet and freeze for 1 hour, then transfer to an airtight container and freeze up to 8 weeks. Thaw overnight in the refrigerator and glaze before serving.
Yield: 16 bars • Prep time: 35 minutes • Cook time: 55 minutes • Total time: about 1 hour 30 minutes