Cherry Pie Bars
These cherry pie bars are tasty and pretty! A homemade dessert that is easy to make and slices up and serves perfectly! Use any pie filling!
A Deliciously Simple Homemade Dessert
Is there anything prettier than a cherry or strawberry dessert? I love the colors, I love the flavors and they are perfect for the holidays. You can use any flavor pie filling to switch it up a bit. Blueberry is another favorite of mine. As always, I love adding a little almond extract along with anything cherry. It really enhances the cherry flavor without overwhelming it.
Tips For Making Cherry Bars
- I have made this recipe with peach, strawberry, apple and blueberry pie fillings. All of them were amazing and worked perfectly!
- You will need a larger baking sheet for this. You might see it called a jelly roll pan. Trust me, it’ll get a ton of use once you make these bars one time. You’ll be hooked! I just know you are going to fall in love with these bars. The cherry filling plays peekaboo around the dollops of dough. They slice up and serve beautifully.
- If you love this recipe, be sure to go have a look at my recipe for Cherry Crumble Bars!
- These bars can be frozen.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- butter – I’m using unsalted here but you could certainly use salted. Just leave out the additional salt included in the recipe. It needs to be real butter though, not margarine.
- sugar – I have not tried this with any sugar substitutes but it should work if you are using a 1:1 ratio sugar substitution (like Splenda for baking).
- large eggs – baked goods turn out best when all the ingredients are at room temperature so that goes for the eggs too.
- vanilla and almond extracts – the almond extract compliments the cherry flavor so well. If you just don’t like almond extract then leave it out.
- all-purpose flour – self rising flour won’t work in this recipe. Because self-rising flour has a leavening agent, it won’t turn out properly in this recipe where there is no leavening agent (like baking powder or baking soda needed).
- cherry pie filling – you can use any pie filling you love with this recipe or make your own! You could also use sugar free options.
How To Make Cherry Pie Bars
Preheat oven to 350°F. In a large bowl, cream butter, sugar and salt until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in extracts.
Gradually add flour.
Spread 3 cups dough into a greased 15x10x1-inch baking pan. Spread with pie filling.
Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. NOTE: Oven times can vary. Please go by doneness, not just by time. Cool completely in pan on a wire rack.
In a small bowl, mix confectioner’s sugar, extracts and enough milk to reach desired consistency; drizzle over top.
Makes about 12 large slices.
Craving More Recipes?
Cherry Pie Bars
Ingredients
For the bars:
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
- 2 (21 ounce) cans cherry pie filling
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2-3 Tablespoons milk
Instructions
- Preheat oven to 350°F. In a large bowl, cream 1 cup unsalted butter (2 sticks), softened to room temperature, 2 cups sugar and 1 teaspoon salt until light and fluffy.
- Add 4 large eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract.
- Gradually add 3 cups all-purpose flour.
- Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread 2 (21 ounce) cans cherry pie filling evenly on top.
- Drop remaining dough by teaspoonfuls over filling.
- Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.NOTE: Oven times can vary. Many ovens have hot and cold spots so please go by doneness, not just by the time.
- In a small bowl, mix 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract and about 2-3 Tablespoons milk to reach desired consistency; drizzle over top.
Video
Notes
- Use any flavor pie filling you prefer.
- These bars can be frozen.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: October 2016
Updated & republished: September 2020
Recipe source: Taste of Home (2001)
Looks delicious will be making it.
they are absolutely delicious! i love anything cherry. i usually use fresh fruit for desserts like this. but i used Duncan Hines Comstock Original Country Cherry Pie Filling & Topping. it’s so yummy. it reminds me of old school cherry pie your grandma would make.
recipe was very easy to follow. didn’t have to make any adjustments.
will definitely make this again!
For those asking about spreading the dough, just use a rubber spatula like you’re frosting a cake since the dough is almost the consistency of thick frosting.
Just made this. Cherry. Was really good! Like a giant, decadent pop tart!
And no, it does not make 5 dozen as the text states. Unless you cut them really tiny. One dozen as the actual recipe states is more like it.
Thank you for mentioning that Robert! I clearly had a typo there with “5 dozen” so I’m glad you pointed it out so I could fix it. Thanks!
Do you have a recommendation to replace the eggs in this recipe? My family is vegan, the butter replaces easily but I’m not sure about eggs in this recipe. I usually use flax eggs and they work well. Sometimes I’ll use vinegar and baking soda or aqufaba. Any help is appreciated so I don’t waste ingredients figuring it out! Thanks!
Hi Jessica! I wish I did! I am really not familiar at all with vegan options. I am so sorry!
I have used applesauce to replace eggs, 1/4 cup for 1 egg. But not sure if you’d taste the applesauce in the recipe.
They are easy to make and are very good
can you use any kind of canned dough like crescent roll or bisquick dough instead of making the dough.?
Excellent taste and texture
This was so good! I found that if I wet my hands slightly I could spread the dough much more easily. I also put the dough topping in a baggie, cut the corner and squeezed the dough out onto the cherries…….so much easier. My family absolutely loved these Cherry Bars!!
Sooo good!! My whole family can’t get enough! Had to make a 2nd batch! And sooo easy!
If using blueberry, still add almond extract? Almond compliments cherry, not sure about blueberry.
With blueberry I would try adding lemon extract. I feel lemon would complement blueberries better.
I normally make a cherry pie for my friend’s birthday but this year I decided to give this recipe a try. I’m sure glad I did. Everyone thought it was delicious!
Thank you for taking a chance on these Sue!! So happy everyone loved them!! 🙂
hint For dealing with sticky dough….spray hands with oil or rub butter on them to press dough down.
Excellent and quick!
Dear Brandi.
How much does this make? In the pictures it says 5 dozen and in the recipe it says makes 12 slices? Please help. I don’t want to make too much ’cause I’ll eat it all. I guess I could freeze them if I could hold myself back long enough. I looove cherry pie.
Hi brandie I please you a glass 9×13 please instead a cookie sheet please
Hi Danielle, well, the problem with using the 9X13 is it will make the bars really thick. So you might burn the edges while waiting for the middle to cook…
I make these in a 9×13 glass pan. I cooked about 15 minutes longer. Checking on them every few minutes or so. They are thicker but still delicious. Not soggy or burned. Love this recipe! ❤️
I want to use frozen cherries for this recipe. Possible? Do you know how I thicken the filling using frozen cherries.?
Just Google homemade cherry pie filling. Do drain some of thawed fruit liquid to use as Thickening base.
Do they need to be refrigerated ? I would like to make some to take to work. We have a small coffee bar that we sometimes leave goodies for a few days.
Hi Heather! I don’t refrigerate them. I’ve never had any issues with leaving them covered on the countertop for a couple of days. 🙂
Can the cherry bars be frozen?
Hi Michelle – yes they can! 🙂
If I halved this recipe, what size pan would you recommend and should I change the baking time?
Last night I cooked them up according to recipe. I had to cook them a bit longer to brown on the top. This morning I’m cutting the bars up, and they seem to be soggy or not fully cooked on the bottom. They look great and taste good, but I”m concerned about the sogginess. What did I do wrong? I’d love some advice or insight. Thanks!
Very good but impossible to spread in pan. Had to use powdered sugar to spread dough
Excellent! Just made this yesterday with blueberry. To die for. Must try with peach, apple and cherry.
Wonderful recipe. I was forced to make an alteration and usually I won’t rate a recipe if I have altered it (because then you’re not really rating the true recipe) but I feel like this may happen to other people.I didn’t have a jelly roll pan so I used a quarter sheet pan which is 9X13. It does make the base a touch more doughy than I think is intended. I think next time I’d either use more like 2 cups on the base OR bake the base for 10 min on its own before adding cherry pie and rest of topping. Great recipe, fast, my kids loved helping!
Hi Lindsay – I have never tried it in a sheet pan that size so it’s good to hear how it worked for you. I think you are right about possibly prebaking since the dough is obviously thicker in a quarter sheet pan rather than a jelly roll. 🙂
I had to add 1 cup of powdered sugar to dough to make it workable still turned out delicious – I thought it was too sticky with only 3 cups of flour
Hi Luanne, it is supposed to be a little sticky but I’m thrilled it still turned out good for you!!
thanks for the tip! i just made them today and thought the same thing – i added more flour but then the texture was off.
We really enjoyed these!
What size pan if I doubled them?
Definitely took 2 cans of pie filling to top these bars on a 10x15x1 pan.
I made these last night and will be freezing. Should I ice them before freezing or when I actually thaw and use? Thanks for the recipe.
These bars are amazing! I just made a pan and used half cherry and half blueberry.
That’s awesome Sarah! Thank you!!
Does this recipe use salted or unsalted butter?
How do you store these?
Just in an airtight container. 🙂
This is delicious! I made this last night. It is so pretty and yummy!
This was AMAZING! My husband completely lost his mind.. this is his new favorite! Thank you!
I have made these several times and they are amazing! The whole family loves them. I am making them as one of the desserts for Easter dinner. Love your recipes. <3
DO you think I could cut recipe in half and use a 8 x 13 or 8 x 8 pan. Just two of us here. Thanks!
Hi Mary! I don’t see why not! These bars also freeze good too so you could make the whole batch and freeze a few! 🙂
These look insane! I made cheesecake bites the other day and wanted a different recipe to use up some of the leftover pie filling. This looks perfect. I can’t wait to give it a try this afternoon.
UPDATE! I made these bars and they are insanely good. I don’t like cherry pie filling, but this is amazing!
Can I use a non-stick pan for these?
I have fresh cherries to use. Would that work?
Hi Karen,
I use fresh cherries each time that I make these. I found a “make-your-own” cherry pie filling and use that instead of canned filling . Turns out amazing each time. I have done the same for an apple pie filling version of this. Happy Baking!
Please share your “make-your-own” cherry pie filling recipe.
Do you have a recipe for your pie filling and how much fresh cherries would you use to make enough for this recipe? I have some cherries I need to use up. Thanks!!
I have a theme party I am going too and was thinking of the dough dropped on top to be cut into a shape with a cookie cutter. Advice on doing this?
Could these be made ahead and frozen?
Do these need to be refrigerated?
Hi Kaylene! Honestly, I have never refrigerated. I think if you need them to last longer – you could. My answer to these types of questions is always just to use your best judgement. They just never last that long around here 🙂
I would not recommend refrigerating these bars. I did & they got really mushy and you had to use a spoon to scoop it out of the container. Even though that happened, they were so delicious!! I made some for my dad on his 79th birthday and he and my mom loved them! ** Really great recipe **
Does this make five dozen or serve twelve? I’m making these for two different parties and want to know quantity before I start baking. Also, do they need to be refrigerated?
It is 12 slices. 🙂
Made these yesterday! OMG these are great! My husband just loved them! Going to try with blueberry next!
Do these need to be refrigerated ?
I am making these for my nephews birthday He loves anything cherry. thanks
Hope he loves them as much as we do!!
Thes eare really yummy. Thanks for sharing the recipe.
besides using cherry pie filling; I bet a person could use almost any kind of filling
Absolutely!
How come you don’t show step and pictures like you did before
It was really helpful
Hi Sue! I will again soon. Just been super busy with the new website setup! I had some other readers say they didn’t like all the step-by-step photos so I am trying to find a happy middle ground 🙂
The print the recipe does not show…..sorry
Sorry Sue, not sure what the issue is but it is working fine on my end. Maybe try again.
Oh my gosh these look so good so copied it off and also for a friend
Hope you love them Lois! 🙂
HOW CAN I PRINT THE RECIPES????
Hi Sue! At the very end of the post you’ll see a printable recipe copy. Underneath the thumbnail photo of the cherry pie bars, you’ll see a box that says “print.” Just click that and a printable copy will pop up. Hope that helps!
On the recipe print at the top just underneath the small photo is the print icon. Or you can copy and paste it to your notes on an I phone or I pad. Then print from there.