Cherry Pie Bars are sweet dessert bars with a buttery crumble crust topped with homemade cherry pie filling. It’s like enjoying a cherry pie without all the fuss of baking a pie!
Cherry Pie Bars
I love a crumbly, buttery crumb, so I knew this recipe would be a winner. And then, my homemade cherry pie filling set the bars to a new level of yumminess. It’s not a hard recipe to make, using ingredients you probably already have on hand. And, if you love cherries, you will not want to pass up these bars!
Ingredients
Butter: Melt the unsalted butter and then let it cool a bit before mixing with the sugar.
Pie Filling: I used 2 cups of my homemade cherry pie filling. However, you could get by with a 21-ounce can of store-bought pie filling as well. If you use the canned pie filling, the bars will be a bit sweeter and will look redder (brighter).
Can I Use a Different Kind of Pie Filling?
Sure! If cherry pie filling is not your choice for the filling, try another kind! You could use apple pie filling, peach, blueberry, or your favorite fruit pie filling.
Can I Use a Different Sized Pan?
Yes. If you don’t have an 8×8-inch baking dish, you can use a 9×9-inch dish. You can use a 9×13 but the bars will be thin.
How to Store Cherry Pie Bars
Once the bars have been baked, let them cool completely. Then, store them in an airtight container at room temperature for 3-4 days.
Can I Freeze these Bars?
Yes! Again, let the bars cool completely before freezing them. Then, cut the bars to your desired size. Layer the bars with parchment or wax paper in between and store them in a freezer-safe container for up to three months. However, when thawed, the bars may lose some of the crumble texture.
More Cherry Treats
Cherry Pie Bars
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, melted, cooled to room temperature
- ½ cup (100 g) granulated sugar
- 1½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups (510 g) cherry pie filling
Instructions
- Preheat the oven to 375°F and line an 8×8-inch baking pan with parchment paper, including up the sides of the dish.
- In a large mixing bowl, add butter and sugar. Stir to combine.
- Add flour, baking soda, baking powder, and salt. Use a fork to stir the mixture together until combined. The mixture should look like crumbs.
- Remove ¾ cup of the mixture to use as the topping and set aside.
- Firmly press the remaining crumb mixture into the lined pan.
- Top with cherry pie filling.
- Using your hands, evenly distribute the reserved crumb mixture over the cherry pie filling.
- Bake 23-25 minutes, or until golden brown.
- Let the bars cool before cutting and serving.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made these bars using your recipe for cherry pie filling. I made six batches for a Christmas open house, four and a half were eaten that night and the rest were begged off of me so I let him have them. My husband made them but accidentally used three cups of filling instead of two and they set up just fine. Thank you for the delicious recipe.
WOW! Amazing! So glad you all enjoyed them! (Even with a happy accident!)
Just made these but substituted fresh blueberries that I cooked up with some sugar, cinnamon, cornstarch and lemon juice. These came out fabulous, family loves them. Can’t wait to make them again!
Are you able to double an bake in a 9×13 pan?
I made these and oops…I saw the room temperature on the butter and missed the melting. It is very crumbly (too much). In the oven now but will try it again tomorrow the right way.
Very good recipe next time I will make the crust/topping 1.5 times so crust is a little thicker. Also I added a splash of almond extract
Fab fab fabulous. Next time I make them I will take Judy’s suggestion and make more crust. Love cherry and the recipe
Second time making recipe. Did crust and topping 11/2 times so thicker crust and more crumb topping. My husband said “you can keep this recipe”
Oh so good!
Nice and simple recipe with absolutely delicious results! Can’t ask for anything better!
Can this recipe be doubled?