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 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!
“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.”
Ingredient Notes
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
- 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.
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.
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.
If you love cherry recipes, try these other favorites including cherry almond cookies and cherry cheesecake dip!
More Cherry Dessert Recipes
Cherry Pie Bars
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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
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.
If the fruit pie bars are runny, continue to bake longer until it has baked enough that the pie bars are not runny.
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.
Miranda Tjeerdsma
Remind me of my mother in laws. Loved it! However, I’m a novice, for sure. I loved the idea of the crumble topping instead of my MIL’s traditional recipe but I seem to have failed. What’s the trick to getting a crumble topping?
sabine
you normally use cold butter on crumble topping
Sarah Lontine
Made these for pioneer day, and they were the best cherry dessert I’ve ever had! Thank you!
Jamielyn Nye
Ah, I’m so glad to hear!
Kathryn Hunt
Huge hit on Father’s Day! Thanks for the great recipe!
I Heart Naptime
Yay, I’m so happy to hear that! Thanks for your comment and review, Kathryn :)
Kristyn
My hubby can eat the whole pan! My family loves these! Cherry is their favorite. The crust is nice & soft & of course, the crumble & icing drizzle is the best!
Natalie
Heavenly!! Made some over the holiday weekend & they were such a hit!! They just melt in your mouth!
Amy
I love cherry anything and these did not disappoint! The tartness of the cherries with the sweetness of the shortbread is perfection.
Allyssa
Thanks a bunch for this cherry pie bars recipe! It’s amazing and really easy to make!
Katie
Cherry pie is one of my all time favorite desserts, and I love how this makes it so simple to make! We love it!
Dawn
I just made these but instead of cherries I mashed up red raspberries with a little sugar and sugar as the filling. They turned out delicious! Thanks for the recipe!
Dawn
I just made these, but instead of cherries, I mashed up fresh red raspberries and added a little cornstarch and sugar as the filling. They are delicious! Thanks for the recipe
Jamielyn
Oh Dawn, that sounds amazing! I will definitely have to try this recipe with raspberries!
Laura@Baking in Pyjamas
Visiting from The Party Bunch. These bars look delicious, I love colour of them and the glaze. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Jill
These look fabulous. Pinned!
carmen ☮
My mouth is drooling. Perfect summer recipe! :] // itsCarmen.com ☼
Ginnie
My mom used to make something very similar. They look so good – can’t wait to try this recipe:)
Blanche
Just wondering if this would also be good with other pie filling such as apple, etc.? It sounds like an easy base recipe east to adapt ?
GTD
Sure!…why not just give it a try and then let us know!
Lindsay Ann @ Lindsay Ann Bakes
These look sooo good! The crust is my favorite part so these would be amazing and look so much simpler than making a pie! Must try!!
Jamielyn
The crust is my favorite part too! YUM!
Hilary
Holy Guacamole these look good!
Katie+@+Made+to+be+a+Momma
These look delicious! I love cherries!