Here’s a delicious and easy recipe for Cherry Pie Bars—all the flavor of a cherry pie in a simple, portable bar form.
Cherry Pie Bars
Ingredients
Crust & Topping
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- ½ tsp salt
Cherry Filling
- 1 can (21 oz / 595 g) cherry pie filling
- Optional: 1 tsp lemon juice for brightness
Instructions
- Preheat oven
Preheat to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper. - Make the crust
In a large bowl, cream together butter and sugar until fluffy. Add egg and vanilla; mix until combined.
Stir in flour and salt until a crumbly dough forms. - Assemble
- Press about 2/3 of the dough into the bottom of the prepared pan to form the crust.
- Spread cherry pie filling evenly over the crust.
- Crumble the remaining 1/3 of the dough over the top of the cherries.
- Bake
Bake 40–45 minutes until topping is golden brown and edges are bubbly. - Cool & serve
Allow bars to cool completely in the pan before cutting into squares. Optional: dust with powdered sugar before serving.
Tips
- For extra texture, stir ½ cup chopped nuts (walnuts or almonds) into the crumb topping.
- Use fresh or frozen cherries with a thickener (cornstarch) if you prefer over canned filling.
- These bars can be stored in an airtight container at room temperature for 2–3 days, or in the fridge up to a week.
If you want, I can also give a chewy, streusel-topped cherry pie bar version that’s more dessert-like with a crunchy top and buttery bottom—almost like a hybrid between pie and coffee cake.
Do you want me to do that?
