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.
How would it turn out with gluten free flour? Would other changes be needed. Have a daughter-in-law and granddaughter with serious celiac disease, so must be very careful to create delicious yet completely gluten free dishes for them.
Have you tried this with the GF FLOUR? My daughter also has gluten problems and in addition, dairy allergies. I’m always looking for new recipes to try for her.
Thanks for sharing your delicious recipes, I enjoy trying as many as I can!
What is cherrypiefilling? I live in Sweden and I doft now what Thatcher is.
https://iambaker.net/cherry-pie-filling/
This is what it says in the post:
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).
I made this and used peaches I had frozen during peach season. Omg it was over the top delicious. Everyone raved over it for sure! Thanks for all the wonderful recipes.
So amazing and super easy to make. My family asks for these all the time.
I did not have Cherry Pie Filling, but instead a can of Apple Pie Filling I needed to use up. It turnout out great! My husband loves apple pie and not really cherries anyway. I served in a bowl with ice cream and whipped cream would be just as tasty. Great recipe!
Can I pin this recipe?
I want to make this for my daughter can u please add me to your e-mail list I really love your recipes Thank u
I was short on time to make a cherry pie so I tried this only difference is I added sliced almonds mixed into my top crumbles.yummy it was so much easier then pie crust.
Have you tried doubling the recipe and using a 9×13 pan? I’m excited to try these!
I just did that and it came out fine— although I used maybe 1 1/2 cans of the cherry pie filling.