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These cherry pie bars are my answer to craving homemade cherry pie without fussing over rolling out dough. The bars are buttery and soft with a glossy sweet cherry layer and a simple drizzle for extra flair. They are always the first thing gone at picnics or family gatherings and you can use any pie filling to mix things up whenever you like.
I nearly always make these when I want a homemade dessert that slices easily and transports well. The first time I baked them for a potluck they disappeared in minutes so now I double the recipe just to be safe
Ingredients
- Unsalted butter: gives the bars a rich structure and maintains a soft crumb Quality counts so I look for unsalted name brands with no off flavors
- Sugar: provides all the sweetness and helps with the golden crust I go for pure cane sugar for best results
- Salt: balances the sugar and brings out each flavor
- Eggs: help bind everything and ensure the bars are tender Choose eggs with the freshest date in the carton
- Vanilla extract: gives a warm depth and highlights the cherries Look for real extract instead of imitation
- Almond extract: offers a pop of bakery aroma essential for that classic cherry bar flavor
- All-purpose flour: gives the bars shape and chew Be sure to fluff and spoon into your measuring cup for accuracy
- Canned cherry pie filling: supplies the fruity layer If your filling has a lot of syrup gently drain some off for tidier slices
- Powdered sugar: creates a smooth glaze Pick one without cornstarch if possible for extra shine
- Milk: thins the glaze to a perfect drizzling thickness Any milk works but whole milk makes it a bit richer
Step-by-Step Instructions
- Cream the Base:
- Beat softened butter sugar and salt in a large bowl for about three minutes until pale and fluffy This makes the bar base light and tender
- Mix in the Eggs and Flavorings:
- Add eggs one by one mixing well after each This prevents a curdled batter Add vanilla and almond extracts and blend until combined
- Incorporate the Flour:
- Add flour slowly mixing just until you see no more dry spots Overmixing makes tough bars so keep it gentle
- Assemble in the Pan:
- Spread about two thirds of the dough evenly into a greased rimmed baking sheet Using an offset spatula helps keep the layer even and stops the dough from sticking
- Add the Cherry Layer:
- Spoon the cherry pie filling evenly over the dough Try to keep the layer level so every slice gets plenty of fruit
- Top with Dough:
- Drop the last of the dough in spoonfuls over the filling It will look rustic but the pockets brown up beautifully during baking
- Bake to Perfection:
- Slide the pan into a preheated 350 degree oven Bake for around thirty to thirty five minutes The top should be golden and the edges will set Let it cool fully before glazing so it slices cleanly
- Make and Drizzle the Glaze:
- Mix powdered sugar with vanilla and almond extracts in a bowl Whisk in milk a splash at a time until the glaze runs off your spoon in ribbons Drizzle over cooled bars in zigzags for a pretty finish
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Almond extract is my secret favorite It gives these bars that old fashioned bakery flavor and always reminds me of baking holiday cookies with my grandmother She would slip a little extra in and now I do too for that nostalgic taste
Storage Tips
Cherry pie bars store well at room temperature for up to two days in a tightly covered container For longer storage arrange them in a single layer between sheets of wax paper and freeze in a zip top bag They thaw quickly and are just as delicious as day one
Easy Ingredient Swaps
You can use any pie filling in place of cherry Try blueberry apple or even lemon if that is what you have Homemade pie filling also works well If you need gluten free bars use a cup for cup style gluten free flour blend in place of all purpose and check that your pie filling is gluten free
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Serving Suggestions
These bars are great for lunchbox treats snacking or even as a brunch sweet For extra flair add a scoop of vanilla ice cream or a swirl of whipped cream if you are serving after dinner The glaze looks especially pretty with a sprinkle of sliced almonds while still wet
A Little Cherry Bar History
Cherry pie bars are a classic American bake sale treat especially in the Midwest Their popularity comes from being easy to slice and serve at community gatherings My family has made them for summer reunions as long as I can remember
Frequently Asked Questions
- → Can other fruit fillings be used?
Yes, you can substitute cherry filling with blueberry, apple, or peach for a different flavor experience.
- → Do the bars need to cool before adding the glaze?
It's best to let them cool completely so the glaze sets nicely without melting.
- → How should these bars be stored?
Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Is almond extract necessary?
No, but it does add a unique aroma and depth of flavor. Vanilla alone works well too.
- → Can the bars be frozen?
Yes, wrap them tightly after they have cooled and glazed. Thaw before serving for best texture.