Cherry Pie Bars

There’s something about cherry pie bars that makes me feel like I’m back in my mama’s farmhouse kitchen, flour in the air and cherry filling bubbling away on the stove. These aren’t just any bars oh no, honey. These are the kind that get passed down through generations, with a buttery crust that melts in your mouth and a sweet, ruby-red cherry center that sings of summer. I still remember making these with my grandkids last Fourth of July, their little hands helping me drizzle the glaze just right. These bars are more than dessert they’re memory makers. If you’re looking for something to share at a family reunion, church potluck, or just a lazy afternoon coffee break, these cherry pie bars are it.

While I often serve them alongside my Butterfinger Caramel Cheesecake Bars, these have their own charm that takes folks straight back to grandma’s table. Let’s take a sweet little stroll through what makes these bars so special.

Table of Contents

What is Cherry Pie Bars?

Cherry pie bars are a delightful sheet-pan version of the classic American cherry pie, but made with a soft, buttery crust instead of a flaky pastry. Instead of rolling out dough, you press it into a pan, spread on canned or homemade cherry pie filling, then top with dollops of more crust. Once baked, it’s all finished with a simple vanilla glaze. Think of them as the perfect mix between a cookie and a fruit pie easy to make, easy to slice, and even easier to love. These cherry pie bars are great for serving a crowd and bring all the flavor of traditional pie without the fuss.

Why You’ll Love This

Darlin’, let me tell you once you try these cherry pie bars, you’ll be coming back for seconds before the glaze even sets. First off, they’re downright easy to make. No rolling, no fancy equipment, just good old-fashioned mixing and layering. They slice beautifully for potlucks, holiday trays, and sweet little lunchbox surprises. The cherry filling adds that perfect tart-sweet balance, and the buttery crust? It’s like a hug from the oven.

They also pair well with other make-ahead treats like Maple Brown Sugar Cookies or my favorite Lemon Oatmeal No-Bake Cookies. But honestly, these bars stand tall on their own with a cup of coffee or warm tea.

How to Make Cherry Pie Bars

Quick Overview

You won’t need much time to pull these together.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour with cooling
Yields: 16–20 bars, depending on how you slice ‘em

Ingredients

Here’s what you’ll need to make these cherry pie bars from scratch:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract (optional but heavenly)
• 4 large eggs
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 can (21 oz) cherry pie filling (or 2 cups homemade)
• For the glaze: 1 cup powdered sugar + 1–2 tablespoons milk + dash of vanilla

Step-by-Step

1. Preheat and Prep – Start by heating your oven to 350°F. Grease a 9×13 baking pan or line it with parchment for easy cleanup.
2. Make the Dough – In a big bowl, cream together the butter and sugar until it’s fluffy. Beat in the vanilla, almond extract, and eggs one at a time until smooth.
3. Add Dry Ingredients – Mix in the flour and baking powder just until combined. The dough will be thick, like sugar cookie dough.
4. Layer the Base – Spread about two-thirds of the dough into the bottom of your prepared pan. Press it evenly with a spatula or your fingers.
5. Add the Filling – Spoon the cherry pie filling evenly over the crust.
6. Top with Dollops – Drop the remaining dough by small spoonfuls all over the cherry filling. It won’t cover everything, and that’s just fine.
7. Bake – Bake for 35 to 40 minutes until the top is lightly golden and the edges pull away slightly from the pan.
8. Cool and Glaze – Let them cool completely. Then whisk together your glaze ingredients and drizzle over the top. Slice and serve.

After making these, I like to sneak one before my grandkids notice they disappear that fast! And if you want another sweet, nostalgic bake, these Soft Baked White Chocolate Cranberry Cookies are always a good idea.

Nutrient	Per Bar (Approx.)
Calories	215 kcal
Carbohydrates	30 g
Sugar	18 g
Protein	2 g
Fat	10 g
Saturated Fat	6 g
Sodium	95 mg
Fiber	1 g

What to Serve With Cherry Pie Bars

Now sugar, these cherry pie bars are mighty fine all on their own, but if you’re fixin’ to really impress at your next gathering, try serving them warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The contrast of the cold cream and warm, gooey cherry filling is something special. On chilly evenings, I like mine with a strong cup of coffee or a little mug of hot cocoa while I’m curled up with my knitting.

For dessert tables, they shine right next to something chewy like Maple Brown Sugar Cookies or the no-fuss goodness of Lemon Oatmeal No-Bake Cookies. You can even do a “bars and bites” platter and throw in a few Butterfinger Caramel Cheesecake Bars for a rich, chocolatey contrast.

Top Tips for Perfecting

1. Use Softened Butter – Make sure your butter is room temp. It gives that light, fluffy base that bakes up golden and tender.
2. Don’t Overmix – Once your dry ingredients go in, stir just until combined. Too much mixing can toughen up the dough.
3. Line the Pan – Parchment paper is your best friend. It makes lifting and slicing a breeze especially if you’re packing these up for neighbors or the church bake sale.
4. Let Them Cool Completely – I know it’s hard to wait, but they set up best after cooling. That glaze will drizzle prettier, too.
5. Homemade Filling? Go for It! – If you’ve got fresh or frozen cherries, cook them down with a bit of sugar and cornstarch for a real old-fashioned touch.

I’ve made these bars dozens of ways over the years sometimes with a little extra almond extract, or even with blueberry filling when cherries were out of season. They’re real forgiving and always crowd-pleasers.

Storing and Reheating Tips

Now listen, sweetheart, these cherry pie bars keep mighty well if you store them right. Once they’ve cooled and that glaze is set, place them in an airtight container. They’ll keep on the counter for about 3 days or in the fridge for up to a full week though around my house, they rarely last that long.

For longer storage, you can freeze them. Just slice the bars, layer them between sheets of parchment in a freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy them, let them thaw at room temp, or warm gently in the oven at 300°F for 5–10 minutes to bring that fresh-baked feel back. The glaze might soften, but the flavor stays true.

Conclusion

Well darlin’, if this recipe doesn’t bring a little sweetness into your kitchen, I don’t know what will. Whether you’re baking for your grandbabies or just craving a slice of cherry comfort, these cherry pie bars are always the right choice. They’re simple, satisfying, and full of love just like the recipes my mama used to make.

And if you’re in the mood to fill up that cookie tin, don’t forget to try my Soft Baked White Chocolate Cranberry Cookies or those lovely Butterfinger Caramel Cheesecake Bars. Until next time, happy baking from my kitchen to yours.

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