I have a confession. I love cherry pie, but I almost never make it. It’s the whole ordeal with the lattice crust, the potential for a soggy bottom, and the inevitable cherry filling explosion in my oven.
It just feels like a project. But the craving for that sweet, tart cherry goodness wrapped in a buttery crust never really goes away.
That’s where these Cherry Pie Bars come in. They deliver all the flavor of a classic cherry pie, but in a simple, no-fuss, shareable format. Think of it as cherry pie’s low-key, super chill cousin.
We’re talking a buttery shortbread crust that doubles as the crumble topping, a generous layer of cherry filling, and a simple vanilla glaze. It’s practically foolproof, and the results are absolutely delicious.
What You’ll Need
Here are the simple ingredients required to bring these amazing bars to life.
For the Crust and Crumble:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup cold unsalted butter, cut into cubes
- ½ teaspoon salt
- 1 large egg
For the Filling:
- 1 (21-ounce) can cherry pie filling
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
How to Make Cherry Pie Bars
Follow these simple steps for perfect bars every time.
Step 1: Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to use as handles later. This makes removal a breeze.
Step 2: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter to the flour mixture.
Step 3: Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Step 4: Add the egg to the mixture and stir with a fork until the dough starts to come together. It will still be crumbly, and that’s exactly what you want.
Step 5: Set aside about 1 ½ cups of the crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared baking pan to form the crust.
Step 6: Spoon the cherry pie filling over the crust and spread it out into an even layer, leaving a small border around the edges.
Step 7: Sprinkle the reserved crumb mixture evenly over the cherry filling.
Step 8: Bake for 40-50 minutes, or until the topping is golden brown and the filling is bubbly. The edges should be nicely browned.
Step 9: Let the bars cool completely in the pan on a wire rack. This is crucial! Cutting them while warm will lead to a gooey mess. Patience is key here; it can take a couple of hours.
Step 10: Once cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
Step 11: Drizzle the glaze over the cooled bars. Let the glaze set for about 15-20 minutes before using the parchment paper handles to lift the bars out of the pan and cut them into squares.
Pro Tips for Success
Here are a few things I’ve learned that make this recipe even better.
- Keep It Cold: Your butter must be cold. Cold butter creates little pockets of steam as it bakes, which results in a tender, flaky shortbread crust instead of a tough one.
- Parchment Paper is Your Friend: Don’t skip the parchment paper with overhangs. It’s the single best trick for getting the bars out of the pan cleanly without breaking them.
- The Cooling is Not a Suggestion: I know I mentioned it, but it’s the most important tip. The bars need to be completely cool before you slice them. This allows the filling and crust to set, giving you beautiful, clean-cut bars.
- Don’t Overwork the Dough: When you’re mixing the crust, stop as soon as it comes together. Overmixing develops the gluten in the flour and can make your crust tough instead of tender and crumbly.
Tools Required
You don’t need any fancy equipment for this recipe.
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Whisk
- Pastry blender (or your hands)
- Spatula
- Measuring cups and spoons
Substitutions and Variations
Want to mix things up? Here are a few ideas.
Component | Substitution Idea | Notes |
---|---|---|
Filling | Other Pie Fillings | Apple, blueberry, or peach work great. |
Crust | Add Rolled Oats | Swap 1/2 cup of flour for 1/2 cup of old-fashioned oats. |
Glaze | Almond Extract | Use 1/4 tsp almond extract instead of vanilla. |
Topping | Sliced Almonds | Mix in 1/2 cup of sliced almonds with the crumble topping. |
Make-Ahead and Storage Tips
Make-Ahead
These bars are perfect for making ahead. You can bake them a day in advance. Just let them cool completely, then cover the pan tightly with plastic wrap or foil and store it at room temperature. Wait to add the glaze until just before serving for the freshest look.
Leftovers and Storage
Store any leftover bars in an airtight container. They will keep at room temperature for up to 3 days or in the refrigerator for up to a week. I personally think they taste amazing straight from the fridge!
Nutrition, Pairings, and More
Let’s talk about how to fit these treats into your life.
Estimated Nutritional Information
This is just an estimate and can vary based on your specific ingredients. This is for one bar, assuming the batch is cut into 24 bars.
Nutrient | Approximate Amount |
---|---|
Calories | 230 kcal |
Carbohydrates | 35g |
Fat | 9g |
Protein | 3g |
Ingredient Swaps for Diets
- Gluten-Free: You can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend.
- Lower Sugar: Use a sugar-free cherry pie filling and a sugar substitute for the granulated sugar in the crust. You can also use a powdered sugar substitute for the glaze.
Meal Pairing Suggestions
These bars are fantastic on their own, but they are even better with a hot cup of coffee or a cold glass of milk. For a truly decadent dessert, serve a warm bar with a scoop of vanilla bean ice cream.
Time-Saving Tips
The biggest time-saver is using canned cherry pie filling. While homemade is lovely, the canned version is delicious and gets you to the finish line much faster on a busy day.
Frequently Asked Questions (FAQ)
Q1. Can I use fresh or frozen cherries instead of canned filling?
Ans: Absolutely! You’ll need about 4 cups of pitted cherries. In a saucepan, combine the cherries with 3/4 cup of sugar, 4 tablespoons of cornstarch, and a splash of lemon juice. Cook over medium heat until the mixture thickens, about 5-10 minutes. Let it cool before spreading it on the crust.
Q2. Why did my bars fall apart when I cut them?
Ans: This is almost always because they weren’t cooled completely. The filling needs time to set firmly. Another reason could be that the crust wasn’t pressed down firmly enough in the pan before baking.
Q3. Can I freeze these cherry pie bars?
Ans: Yes, they freeze beautifully. Let them cool completely and cut them into bars. It’s best to freeze them without the glaze. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 3 months. Thaw at room temperature and glaze before serving.
Q4. My glaze is too thin/thick. How do I fix it?
Ans: It’s an easy fix! If it’s too thick, add more milk, just a tiny bit at a time, until it reaches the right consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.
Wrapping Up
There you have it a simple, crowd-pleasing dessert that captures the heart of cherry pie without any of the fuss. These bars are perfect for potlucks, bake sales, or just a quiet afternoon treat.
I hope you give this recipe a try. It’s a real favorite in my house for a reason. If you do make them, I’d love to hear about it! Leave a comment below and let me know how they turned out or if you tried any fun variations.