Cherry Pie Bars

Cherry pie bars are a sweet, buttery dessert that captures all the nostalgic flavor of a classic cherry pie—but in a simple, easy-to-serve bar form. A tender crust and crumb topping sandwich a luscious cherry pie filling, creating the perfect balance of fruit and buttery richness. I love making these when I want something quick, beautiful, and crowd-pleasing with minimal fuss.

Why You’ll Love This Recipe

I love how these bars bring all the flavor of homemade pie without the hassle of rolling dough. The shortbread-like base is rich and soft, the cherry filling is sweet and vibrant, and the crumble topping adds just the right bit of texture. They’re easy to slice, pack, and share—great for potlucks, holiday trays, or casual desserts. And they look just as lovely as they taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter (softened)
granulated sugar
eggs
vanilla extract
all-purpose flour
salt
cherry pie filling (store-bought or homemade)
optional: almond extract, powdered sugar for dusting, or glaze for drizzling

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.

2. In a large bowl, I cream together the butter and sugar until light and fluffy.

3. I beat in the eggs one at a time, followed by the vanilla extract (and a splash of almond extract if I want that classic cherry-almond combo).

4. I stir in the flour and salt until a soft dough forms.

5. I press about two-thirds of the dough evenly into the bottom of the prepared pan.

6. I spread the cherry pie filling evenly over the dough.

7. I crumble the remaining dough over the top of the cherry layer, leaving some fruit peeking through.

8. I bake for 35–40 minutes, or until the top is lightly golden and set.

9. I let the bars cool completely in the pan before slicing. Sometimes I dust them with powdered sugar or drizzle a simple glaze over the top.

Servings and timing

This recipe makes about 16–20 bars.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Sometimes I use blueberry or peach pie filling for a different twist. When I want a more festive look, I sprinkle slivered almonds over the crumble before baking. For extra richness, I add a cream cheese swirl under the fruit layer. If I’m in a chocolate mood, I stir white chocolate chips into the crumble topping.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. They also freeze well—just wrap tightly and freeze for up to 2 months. I thaw them overnight in the fridge or at room temperature before serving. I like them best served at room temp or slightly chilled.

FAQs

Can I use homemade cherry pie filling?

Yes, and I often do. I cook fresh or frozen cherries with sugar, cornstarch, and lemon juice until thickened and glossy.

Can I make these bars gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The texture may be slightly more delicate but still delicious.

Do these bars need to be refrigerated?

Only if I want them to last longer than a few days. Otherwise, they’re fine covered at room temperature.

How do I know when they’re done baking?

I look for a golden top and bubbling fruit along the edges. The center should be set but still soft—it firms up as it cools.

Can I add a glaze?

Absolutely. I mix powdered sugar with a little milk and vanilla, then drizzle it over the cooled bars for extra sweetness and shine.

Conclusion

Cherry pie bars are one of those effortless desserts that feel nostalgic and indulgent all at once. I love how simple they are to make and how reliably delicious they turn out every single time. With a buttery base, sweet-tart cherry center, and a golden crumble top, these bars are always a hit—whether I’m baking for a party, a picnic, or just to treat myself.