If you’re searching for a dessert that combines the nostalgic charm of classic cherry pie with the convenience of a handheld treat, this Cherry Pie Bars Recipe is an absolute must-try. Imagine buttery, crumbly crust layered with luscious, tart cherry filling and finished with a sweet glaze that ties it all together beautifully. These bars are bursting with flavor and perfect for sharing at gatherings, lunchtime treats, or simply indulging when a slice of pie just feels right but in a much simpler, quicker form.
Ingredients You’ll Need
Gathering the right ingredients for this Cherry Pie Bars Recipe is easy and rewarding, as each component plays a crucial role in balancing flavor, texture, and that irresistible homemade charm. These simple, familiar ingredients come together to create a dessert with deep, comforting notes and a delightful contrast between crumbly crust and juicy fruit filling.
- Unsalted butter, 1 cup melted: Provides a rich, tender crumb and perfect buttery flavor in both crust and topping.
- Granulated sugar, 2 cups total: Sweetens the dough and balances the tartness of the cherries.
- Brown sugar, 1/2 cup packed: Adds a hint of caramel depth and moisture to the dough.
- Vanilla extract, 1 teaspoon plus 1/2 teaspoon: Infuses warmth and rounds out the flavors in both dough and glaze.
- All-purpose flour, 3 cups: The sturdy base that forms the crust and topping’s structure.
- Salt, 1/2 teaspoon: Enhances all the flavors and balances sweetness.
- Cherries, 4 cups pitted fresh or frozen: The star ingredient; juicy, bursting with tartness, and perfectly vibrant.
- Cornstarch, 2 tablespoons: Thickens the cherry filling so it sets beautifully without running.
- Lemon juice, 1 tablespoon: Adds brightness and lifts the cherry flavor.
- Almond extract, 1 teaspoon: Compliments the cherries with a subtle nutty aroma.
- Powdered sugar, 1 cup: Creates a sweet, smooth glaze that finishes the bars with elegance.
- Milk, 2-3 tablespoons: Adjusts the glaze consistency for easy drizzling.
How to Make Cherry Pie Bars Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (177°C) and lining a 9×13-inch baking pan with parchment paper. This step makes sure your bars won’t stick, and makes for an easy lift when it’s time to serve. Preheating the oven early sets you up for smooth, stress-free baking.
Step 2: Mix the Crust and Topping Dough
In a large bowl, mix together the melted butter, both sugars, and vanilla extract until combined. Adding the flour and salt transforms this mixture into a thick and slightly crumbly dough. Reserve one cup of this dough for the topping, then press the rest evenly into your prepared pan—this will be the sturdy, buttery base of your cherry pie bars.
Step 3: Whip Up the Cherry Filling
In a separate bowl, toss the pitted cherries with granulated sugar, cornstarch for thickening, lemon juice for brightness, and almond extract for a fragrant twist. Stir gently until every cherry is coated, making sure your filling will be sweet, tangy, and perfectly set.
Step 4: Assemble and Bake
Spread the luscious cherry filling evenly over the dough crust in your baking pan. Then, crumble the reserved dough piece over the cherry layer — this crumbly topping adds a delightful texture and golden finish. Bake the bars for 45-55 minutes until the top is lightly golden and the cherry filling is bubbling up deliciously. If the topping starts to brown too fast, loosely cover the bars with foil to keep everything just right.
Step 5: Cool and Drizzle with Glaze
Let the bars cool completely in the pan on a wire rack—patience here rewards you with bars that hold together perfectly when sliced. While they cool, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle it generously over the bars right before serving for an irresistible finishing touch.
How to Serve Cherry Pie Bars Recipe
Garnishes
For an extra pop of color and flavor, try topping your Cherry Pie Bars with a few fresh cherries or a sprinkle of slivered almonds. A dusting of powdered sugar or a dollop of whipped cream can transform these bars from everyday snack to a stunning dessert centerpiece.
Side Dishes
These bars pair wonderfully with light sides like vanilla ice cream or a scoop of tangy Greek yogurt, offering creamy contrast to the sweet and tart fruit. For a casual gathering, a hot cup of coffee or a lightly brewed green tea complements their flavor beautifully.
Creative Ways to Present
Serve these bars on rustic wooden trays or colorful plates to highlight their homestyle appeal. If taking to a potluck or picnic, cut them into bite-sized squares and place in a lined basket for easy sharing. For a festive touch, drizzle extra glaze in a zigzag pattern or add edible flowers for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, store your Cherry Pie Bars in an airtight container at room temperature for up to two days. Beyond that, refrigeration helps keep them fresh for about five days without losing their tender texture.
Freezing
If you’d like to enjoy these bars later, they freeze beautifully. Wrap individual bars tightly in plastic wrap and aluminum foil, then place them in a freezer bag. They’ll keep well for up to three months, making them a fantastic make-ahead treat.
Reheating
To warm frozen or refrigerated bars, pop them in a preheated 300°F oven for 10-15 minutes until warmed through. Avoid microwaving to maintain the crumbly texture and prevent any sogginess from the filling.
FAQs
Can I use canned cherries instead of fresh or frozen?
While fresh or frozen cherries give the best texture and flavor, canned cherries can work in a pinch. Just be sure to drain them well and adjust the sugar inside the filling to avoid it becoming too sweet or watery.
Is it possible to make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that can be used in a 1:1 ratio. Just check that it contains xanthan gum for the best crumb structure, so your bars hold together and taste just as amazing.
Can I substitute the almond extract?
If you’re not a fan of almond, feel free to use vanilla extract alone or a splash of lemon zest for a different but still delicious twist. Almond extract adds a lovely complementary flavor to the cherries but is not essential.
How ripe should the cherries be?
Look for cherries that are firm yet juicy; too soft or overly ripe cherries might turn to mush during baking. Tart cherries, like Montmorency, are ideal for that classic balance of sweet and tangy.
What makes this Cherry Pie Bars Recipe better than traditional cherry pie?
Besides being easier to slice and serve, these bars bake faster and offer a perfect handheld portion. The crumbly topping is lighter than a pie crust, giving a delightful textural contrast that feels both nostalgic and fresh!
Final Thoughts
This Cherry Pie Bars Recipe is truly one of those joyful desserts that feels like a warm hug from the inside out. Whether you’re a longtime cherry pie lover or just curious about something new and delicious, these bars hit every note — buttery, fruity, sweet, and effortlessly shareable. So go ahead, give this recipe a whirl, and watch it become a favorite in your kitchen as much as it is in mine!
Print
Cherry Pie Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Pie Bars combine a buttery, crumbly crust with a luscious cherry filling, all topped with a sweet glaze. Perfect for dessert or a sweet snack, these bars are easy to make and serve. The mix of fresh or frozen cherries with a hint of almond extract creates a classic, fruity flavor reminiscent of traditional cherry pie, but in convenient bar form.
Ingredients
Crust and Topping
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Cherry Filling
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, leaving an overhang on the sides so you can easily lift out the finished bars.
- Make the Crust and Topping: In a large bowl, mix the melted butter, granulated sugar, brown sugar, and vanilla extract until well combined. Add the flour and salt and stir until a thick dough forms. Set aside 1 cup of this dough for the topping. Press the remaining dough evenly into the prepared baking pan to create the crust layer.
- Prepare the Cherry Filling: In a medium bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Stir gently until the cherries are well coated and the mixture is smooth.
- Assemble the Bars: Spread the cherry filling evenly over the prepared crust in the baking pan. Crumble the reserved dough evenly over the cherry layer to form the topping.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes until the topping is lightly golden and the cherry filling is bubbling. If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.
- Cool and Glaze: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze. Drizzle the glaze evenly over the bars before cutting into squares and serving.
Notes
- Use fresh or frozen cherries; if using frozen, thaw and drain excess liquid for best results.
- If you don’t have almond extract, vanilla extract can be used as a substitute, but the filling will have a less nutty flavor.
- To make cutting easier, chill the bars in the refrigerator for 30 minutes before slicing.
- For a different flavor twist, add a teaspoon of cinnamon to the crust mixture.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
