My cherry pie bars feature a buttery shortbread crust that doubles as the topping. This easy, foolproof recipe requires no rolling and is ready in under 40 minutes.
Bars are often simpler than making a full pie and are great for everyday baking or special occasions. These cherry pie bars are one of my favorites alongside pumpkin pie bars and strawberry shortcake bars. The cherry pie filling provides bright flavor and a tender texture, but you can swap in other fruit fillings if you prefer. They’re perfect for Valentine’s Day, holiday gatherings, or a quick weeknight treat.
Ingredient Notes and Shopping Tips
- Butter: Use softened butter, not melted. Cube it and leave at room temperature about 30 minutes. It should yield slightly when pressed with a finger.
- Eggs: Bring eggs to room temperature so the dough comes together smoothly. If you’re short on time, place them in warm water for 5–10 minutes.
- Flour: Spoon flour into the measuring cup and level with a knife rather than scooping directly from the bag—this prevents packing and keeps the shortbread tender.
- Cherry Pie Filling: Choose a filling you enjoy. I often use a store brand with lots of fruit, but premium jarred fillings also work well.
Krystle’s Tips: Steal My Culinary School Secrets
- Use a metal pan: Metal conducts heat evenly and helps the bars bake consistently. If you only have a glass pan, add a few extra minutes to the bake time.
- Don’t overmix: Mix just until flour streaks disappear to avoid developing too much gluten and ending up with dense bars.
- Divide the dough evenly: If you struggle to eyeball portions, use a food scale to split the dough by weight so you have enough for both the base and the topping.
More Fruity Dessert Recipes to Try
Chocolate Cherry Cake
Chocolate Cherry Brownies
Chocolate Cherry Blossom Cookies
Chocolate Covered Cherry Cupcakes
Peach Crumble
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📖 Recipe
Cherry Pie Bars With Pie Filling
Ingredients
For the Crust
- 1 Cup Butter, softened
- 1 ¾ Cup White Sugar
- ½ Teaspoon Salt
- 3 Eggs
- 1 ½ Teaspoon Vanilla
- 2 ½ Cups All-Purpose Flour
- 21 oz Cherry Pie Filling
For the Glaze
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla
- 1 Tablespoon Milk
Instructions
- Spray a 13×9-inch pan with nonstick cooking spray. Preheat oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy. Stir in the salt and vanilla.
- Add eggs one at a time, mixing until combined. Gradually stir in the flour until the dough comes together.
- Press half of the dough into a thin, even layer in the prepared pan. Spread the cherry pie filling evenly over the crust.
- Drop spoonfuls of the remaining dough over the filling; it will create a rustic topping as it bakes.
- Bake for 28–30 minutes, or until the top is golden brown. Allow to cool completely in the pan.
- Whisk together powdered sugar, vanilla, and milk to make the glaze. Drizzle the glaze over the cooled bars and cut into squares.
Nutrition
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Carbohydrates: 73 g
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Protein: 4 g
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Fat: 16 g
