These cherry pie bars are an easy twist on classic cherry pie. Made with a buttery shortbread crust, sweet cherry pie filling, and a crumbly topping, they’re bursting with flavor in every bite!

Cherry pie bars stacked on white plates.

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Classic Cherry Pie Bars Recipe

These cherry pie bars are everything you love about an old-fashioned cherry pie but no need to roll out a pie dough or lattice the top. The buttery shortbread crust and a crumble topping serves as both the base and topping then just layer with your favorite cherry pie filling!

Perfect for summer gatherings, these bars are an all-American fourth of July dessert that’s great for backyard barbecues, or even Thanksgiving alongside pumpkin bars with cream cheese frosting or pecan pie bars. Serve chilled or at room temperature, and don’t forget a scoop of homemade vanilla ice cream on top!

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“I made the cherry pie bars for a family get together. They were AWESOME! I will be making these again and trying different variations. Thank you so much.”

Glenda

Ingredient Notes

Cherry pie bars with crumble topping in pan.

Find the full printable recipe with specific measurements below.

  • Butter: Soften the butter ahead of time. This will help keep the crust contained and help together.
  • Sugar: Added in for sweetness with the tart cans of cherry pie filling.
  • Extracts: We used both vanilla and almond extracts for an extra boost of flavor.
  • All-purpose flour: This is the base of the pie crust on the bottom and top. It is the thickness of the pie crust.
  • Baking powder: As the cherry pie cookie bars are baking the baking powder will essentially grow and combine as it bakes, giving it a thick crust.
  • Cherry pie filling: I used canned cherry pie filling to make it simple and have thick plump cherries in every bite. You can use homemade cherry pie filling!
  • Powdered sugar glaze: Powdered sugar, almond extract, and milk are mixed together for a thick, yet, creamy glaze mixture.

How to Make Cherry Pie Bars

The process of making cherry pie bars in a four step photo collage.
  • Mix together. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the vanilla and almond extract, mix then add the flour, baking powder, and salt.
  • Press dough. Prepare a 9×9″ pan by lining it with parchment paper. Press about 2/3 of the dough in the prepared pan. You can use a piece of parchment paper to press down easier. Top dough with the pie filling.
  • Bake. Drop the remaining dough in small spoonfuls evenly over the top of the filling, leaving space between the spoonfuls. Bake in the preheated oven for 20-30 minutes, or until the dough on top does not indent when lightly pressed with your finger.
  • Glaze. In a small bowl, whisk together the powdered sugar, almond extract, and milk. Drizzle the glaze over the cooled cherry pie filling bars and refrigerate 10 minutes.
Cherry pie filling bars in pan with glaze.

Baking Tips

Follow these simple tips to make these easy cherry pie dessert bars in no time!

  • Line the pan with parchment paper, leaving some overhang on the sides. Once cooled, you can easily lift the bars out for slicing.
  • If the dough is too sticky, try scooping it into the pan, then placing plastic wrap or parchment on top. Press it down with your hands—it spreads much easier this way.
  • Drop small, well-spaced pieces of dough over the filling (like in the photo above). Avoid covering the top completely—you want that cherry filling to peek through for a prettier look and gooier texture.
  • Let the bars cool completely before slicing. Trust me, it’s worth the wait! Cutting them too soon will make the filling messy and the topping mushy. To speed things up, pop them in the fridge.
Cherry pie bar on silver pie server.

Variations

  • Filling alternatives. Try peach pie filling, blueberry filling, or apple pie filling. A fresh strawberry filling as I made in these strawberry crumb bars is delicious.
  • Use jam. You can also make raspberry crumble bars!
  • Almond extract. Instead of adding almond extract, you can use all vanilla.
  • Glaze. I love the sweet finishing touch that the glaze adds on top. However, you can make these bars without the glaze and top with sliced almond, or use a cream cheese glaze for a tangier flavor.
A stack of cherry pie filling bars.

If you love cherry recipes, try these other favorites including cherry almond cookies and cherry cheesecake dip!

More Cherry Dessert Recipes

cherry pie bars stacked on white plates

Cherry Pie Bars

5 from 70 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
These cherry pie bars are an easy twist on classic cherry pie. Made with a buttery shortbread crust, sweet cherry pie filling, and a crumbly topping, they’re bursting with flavor in every bite!
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Video

Ingredients 

Bars:

  • 1 cup unsalted butter , softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon fine sea salt or table salt
  • 21 ounces cherry pie filling ,1 can

Glaze:

  • ½ cup powdered sugar
  • ¼ teaspoon almond extract , or vanilla extract
  • 1 Tablespoon milk , or cream

Instructions

  • Preheat the oven to 350°F. Prepare a 9×9" pan by lining with parchment paper.
  • In a large bowl, beat 1 cup butter and 3/4 cup sugar together until light and fluffy. Add 1 teaspoon vanilla and 1/2 teaspoon almond extract. Mix until smooth. Add 2 cups flour, 1/2 teaspoon baking powder and 3/4 teaspoon salt. Mix until combined, scraping the sides as you mix.
  • Press about 2/3 of the dough in the prepared pan. You can use a use a piece of parchment paper to press down easier. Top dough with the pie filling.
  • Drop the remaining dough by small spoonful's evenly over the top of the filling, leaving space between the spoonful's. Bake in the preheated oven for 20-30 minutes, or until the dough on top does not indent when lightly pressed with your finger. Remove and let cool completely.
  • When the bars have cooled, whisk together the powdered sugar, almond extract and milk. Add more milk or powdered sugar as needed to achieve the desired consistency. Drizzle the glaze over the cooled bars and refrigerate for about 10 minutes to set.
  • Once set, slice into 16 bars and serve. They will stay fresh for 2-3 days or in the freezer for 3-6 months.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Substitutions: You may use all vanilla if you do not love almond extract, but I find using half and half gives it great flavor. You may also swap in a different flavor of pie filling if preferred. 
Freezing Instructions: Allow bars to cool completely. Place in an even layer on a pan that will fit into the freezer. Freeze for 1 hour and then transfer to a freezer container where you can stack them. When ready to eat, remove a few hours before serving to thaw on the counter.

Nutrition

Calories: 254kcal, Carbohydrates: 36g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 9mg, Potassium: 74mg, Fiber: 1g, Sugar: 13g, Vitamin A: 433IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How to know when the cherry pie dessert bars are done?

The best way to know if your cherry pie bars are done baking is by seeing the top of the crust golden brown. The middle with the cherries will be bubbling around the edges.

Why is my cherry pie bars so runny?

If the fruit pie bars are runny, continue to bake longer until it has baked enough that the pie bars are not runny.

Should I refrigerate cherry pie bars?

These cherry pie bars will stay fresh at room temperature for about 2 to 3 days. Just cover the pan with a lid or transfer the sliced bars to an airtight container. If storing in layers, I’d recommend adding a sheet of wax paper in between so they don’t stick. For longer storage place in the refrigerator.