Cherry Pie Bars

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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Classic Cherry Pie Bars Recipe

These cherry pie bars give you everything you love about an old-fashioned cherry pie without rolling out dough or weaving a lattice top. The same buttery shortbread dough works as both the crust and the crumble topping, so you just press, layer with cherry pie filling, and bake.

They’re a go-to fourth of July dessert at our house, easy to slice, easy to share, and even better with a scoop of homemade vanilla ice cream on top.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Butter: The softened butter should give slightly when pressed but not feel greasy or shiny. This keeps the crust crisp instead of cakey.
• Sugar: Granulated sugar balances the tartness of the cherry filling.
• Extracts: Vanilla and almond. The almond is what makes these taste like classic cherry pie, so don’t skip it if you can help it.
• All-purpose flour: The base for both the shortbread crust and the crumble topping.
• Baking powder: Gives the topping a little lift so it bakes up tender instead of dense.
• Cherry pie filling: Canned keeps it simple and gives you plump cherries in every bite. You can also use homemade cherry pie filling.
• Powdered sugar glaze: Powdered sugar, almond extract, and milk whisked together for a smooth drizzle.

How to Make Cherry Pie Bars

1. 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.
2. 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.
3. 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.
4. 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.

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.
• Par-bake the crust for a firmer base. If you want a crisper bottom that holds up better under the filling, bake the pressed crust on its own for 5 to 10 minutes before adding the cherries and topping. This is the easiest fix if you’ve had trouble with bars turning out soggy or undercooked in the middle.
• Look for visual cues to know they’re done. The top crust should be lightly golden and the cherry filling should be bubbling around the edges. If the dough on top still indents when you press it, give it a few more minutes.
• 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. If the bars still seem runny after cooling, they likely needed a few more minutes in the oven.

Variations

• Filling alternatives. Try peach pie filling, blueberry filling, or apple pie filling. A fresh strawberry filling like the one in these strawberry crumb bars works beautifully too.
• Use jam. You can also make raspberry crumble bars with this same base.
• Cherry-almond crumble. Stir a handful of sliced almonds into the topping dough before dropping it over the filling. Adds a nice nutty crunch that pairs perfectly with the almond extract.
• Lemon zest in the crust. Add a teaspoon of fresh lemon zest to the dough for a brighter, more pie-like flavor.
• Almond extract. If you’re not a fan, swap in all vanilla.
• Skip the glaze. These bars are great without the glaze too. Top with sliced almonds instead, or try a cream cheese glaze for a tangier finish.

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