Easy Cherry Pie Bars Recipe That Will Feed a Crowd

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This Easy Cherry Pie Bars Recipe is the perfect sweet treat for potlucks, picnics and BBQs. You don’t have to fuss with pie crusts and this is the perfect dessert to pop into your freezer until you need it.

It’s a delicious dessert that you can make in a 9 X 13 pan (and we’ve got a great one with a lid in the printable recipe card below!)

So if you’re looking for an easy cherry bars recipe with all the flavors of a homemade cherry pie to share this summer let’s get to it! The cherry lovers in your life will thank you. 🙂

Close-up of golden brown cherry pie bars with icing, featuring text: “The Best Easy Cherry Pie Bars, Perfect for Cherry Lovers, pieladybakes.com.”.Pin

Ingredients you will need:

  • Powdered sugar
  • All purpose flour
  • Large eggs at room temperature
  • Cherry pie filling
  • Vanilla extract
  • Almond extract
  • Sugar

Why Bake These in a 9X13 plan?

Now we make our cherry pie bars in a 9 x 13 pan. 

  • even baking
  • easy slicing
  • great for gatherings

I love my 9 X 13 pan because it has a snap on lid – a perfect airtight container for travelling to that picnic!

cherry pie bar on a white plate in front with blurred backgroundPin

5 tips for making the best cherry pie bars

  • You can serve your Cherry Pie Bars at room temperature – no need to refrigerate! (but don’t leave them out in the sun either – 🙂
  • Bake the bars until they are a golden brown on top
  • Use a large bowl when you cream the butter with your electric mixer so that there’s lots of room for the dry ingredients
  • Spoon the bottom crust into a prepared pan. You can line your pan with parchment paper too, but I find the old fashioned way to grease and flour the cake pan works best
  • Cool the bars completely on a wire rack before adding the Glaze 

Serve your bars with a big ole scoop of ice cream!  A yummy dessert without all the fuss of baking fruit pies. 

Frequently Asked Questions

You don’t have to refrigerate cherry pie bars if you’re planning to serve them the same day. Once they’ve cooled, they can sit at room temperature for several hours, lightly covered.

If you’re storing them longer than a day, it’s best to refrigerate them to keep the filling fresh. Just let them come to room temperature before serving, or warm them slightly if you prefer.

Yes, cherry pie filling is the easiest option and what I usually use for consistent results. If you prefer fresh or frozen cherries, you’ll need to cook them down with sugar and a little cornstarch first so the filling thickens properly.

A soggy bottom crust usually happens if there’s too much moisture in the filling or if the bars aren’t baked long enough. Make sure your filling is thick and set, and bake until the top is lightly golden and the center is fully set before removing from the oven.

Yes, these bars are great for making ahead. Once cooled, cover and store them at room temperature for a day or in the refrigerator for up to 3 days. They also freeze well if you want to make them further in advance.

Yes, this recipe doubles well. For best results, bake it in two 9×13 pans rather than one larger pan so the bars cook evenly.

pile of cherry pie bars on a white platePin

Time Saver Tip: 

Get all of your ingredients ready before you bake. Take the time however to sift your flour (you will be so glad you did!)

Want more delicious desserts?

fork and partly eaten cherry dessert with more in the background on a white platePin

Serving Ideas

Here’s a few ways to enjoy your amazing Cherry Pie Bars:

  • Serve warm with the best vanilla ice cream
  • Place a bowl of freshly whipped cream along side them
  • Slice the bars into smaller squares for parties or potlucks

These Cherry Bars are so easy to make

This is the best cherry pie bars recipe and I know it will become your favorite too! If you love it as much as I think you will please give it a 5 star rating and leave a comment below! 

cherry dessert on white plate and red checked cloth

Easy Cherry Pie Bars Recipe That Will Feed a Crowd

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5 from 1 vote

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Judy Kahansky
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Prep Time 25 minutes
Cook Time 1 minute
Total Time 26 minutes
Course Easy Desserts
Cuisine North American
Servings 24
Calories 238 kcal

Equipment

Ingredients
  

BARS

  • 1 cup butter - softened
  • 1.75 cups sugar
  • ½ teaspoon salt
  • 4 large eggs - room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract* - optional, see note below
  • 3 cups all-purpose flour
  • 2 cans - 18 ounces each cherry pie filling

GLAZE:

  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons milk

Instructions
 

  • Preheat oven to 350F
  • In a large bowl cream the butter and sugar using an electric mixer
  • Add the eggs one at a time & the vanilla extract and almond extract
  • In a separate medium bowl sift the flour
  • Gradually add the flour mixture to the wet mixture
  • Mix on medium speed until well blended
  • Spread 2/3 of the batter evenly on the bottom of a prepared 9×13 cake pan
  • Spoon on the cherry pie filling – make sure it is evenly spread.
  • Top the pie filling with the remaining batter by spoonfuls
  • Bake 40 to 45 minutes (start with 40 minutes)
  • While the bars are cooling on a wire rack, mix up the Glaze.
  • Add 2 tbsp of cream first to see what the texture is. You want the glaze to be a bit runny.
  • Then add the 3rd tbsp. but only if you need it.
  • Spread it quickly across the top of the cooled bars.
  • Refrigerate until ready, then slice and serve!

VIDEO

Notes

Some people find that almond extract is just too overpowering – which is why I’ve marked it optional! You can go ahead and make your strawberry pound cake without it!

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 139mg | Fiber: 1g | Sugar: 21g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes
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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.

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5 from 1 vote

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2 Comments

  1. 5 stars
    These were REALLY good. Because I was making these for a small group, I decided to halve the recipe (7 x 11 pan) and left out the almond extract since my mom isn’t a fan. I did make these full amount of glaze though! Next time I make them I will make the full recipe, include the almond extract, add more cherry pie filling (we like a LOT of cherries! 😁), and double the glaze.

    This recipe was easy, the texture of the crust/bottom was perfect, and everyone loved them. Thanks for my new favorite cherry pie bar recipe!

    Reply

    1. That’s awesome Vicki! Thanks so much for the feedback. I love that you are tweaking the recipe too. I agree with your Mom, almond extract isn’t for everyone and a little goes a long way! Happy baking!

      Reply