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Cherry Pie Bars are my go to dessert when I want something fun and festive without making a whole pie. They have juicy cherry filling tucked between soft cake like layers and a sweet almond glaze drizzled on top. These bars are hands down a hit at any gathering and never last long once served.
I baked these for a family picnic last summer and my nephew who usually skips dessert grabbed seconds so now they are part of every family get together for us
Ingredients
- Butter: softened for rich flavor and moist texture Choose high quality unsalted butter for best results
- Sugar: gives sweetness and a lovely golden color as it bakes
- Eggs: bind and enrich the batter Use large eggs at room temperature for the fluffiest bars
- Vanilla extract: rounds out the flavor Go for pure vanilla if you can
- Almond extract: gives these bars a classic cherry bakery flavor A little goes a long way so use a light hand
- All purpose flour: makes these bars sturdy yet soft Spoon and level for accurate measuring
- Salt: balances and enhances all the flavors
- Cherry pie filling: brings that juicy tart perfection Look for one with whole cherries and a bright color
- Powdered sugar: used for making a smooth sweet glaze Sift before mixing if clumpy
- Vanilla and almond extracts: in the glaze layer on more flavor
- Milk: thins the glaze to the perfect consistency Whole milk is especially creamy
Step-by-Step Instructions
- Prepare the Pan:
- Spray your 15 by 10 inch bar pan well with non stick spray to guarantee easy removal and neat slices
- Cream Butter and Sugar:
- Beat softened butter with sugar in a large mixing bowl for three to five minutes until light and fluffy This step adds air for that soft tender crumb
- Incorporate the Eggs and Extracts:
- Add eggs one at a time mixing well after each addition Stir in vanilla and almond extracts to blend thoroughly
- Mix the Dry Ingredients:
- In a separate bowl whisk together flour and salt Gradually add this to the creamed mixture stirring until you have a smooth even batter
- Assemble the Layers:
- Spread about three cups of the batter evenly across the bottom of your pan Spoon cherry pie filling over the batter making sure cherries are spread out Top with spoonfuls of the remaining batter leaving some cherry filling showing through for a marbled look
- Bake Until Done:
- Bake in your preheated oven for thirty to thirty five minutes The bars should be lightly golden and a toothpick poked into the center comes out mostly clean
- Cool Completely:
- Let the pan cool on a wire rack so the bars set properly before glazing and slicing
- Make the Glaze:
- Combine powdered sugar with vanilla and almond extracts and enough milk to create a smooth pourable glaze Whisk until no lumps remain
- Drizzle and Slice:
- Once bars are cool drizzle the glaze evenly over the top Let it set for several minutes Slice into squares and serve up your masterpiece
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Cherry pie filling is my all time favorite because it adds bright color and fruity pop Every birthday my family requests these over classic cake and I always look forward to the smile the first bite brings
Storage Tips
Keep bars covered at room temperature for up to three days For longer storage pop them into an airtight container and refrigerate They also freeze beautifully for up to two months so you can tuck some away for later Just layer with parchment paper to prevent sticking
Ingredient Substitutions
You can substitute blueberry or apple pie filling for a twist though cherry is my favorite For a nut free version skip the almond extract and just use vanilla You can use gluten free cup for cup flour blend if needed just watch the texture and bake time
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Serving Suggestions
Serve these bars at room temperature for the best flavor Top with a scoop of vanilla ice cream if you like Or make them bite sized for a party platter They pair perfectly with a cup of coffee or a glass of milk
Cultural and Historical Notes
Cherry desserts go way back in American baking tradition and bars like these were a clever Midwest answer to making cherry pie portable for picnics and socials The combo of cherry and almond is rooted in European pastry making and never goes out of style
Frequently Asked Questions
- → Can I use homemade cherry filling instead of canned?
Absolutely! If you prefer homemade filling, cook cherries with sugar and a little cornstarch until thickened, then use as directed.
- → What pan size works best for these bars?
A 15x10x1-inch pan is ideal, but a 9x13-inch pan can be used with a longer bake time for thicker bars.
- → How do I ensure the bars are baked through?
Insert a toothpick in the center. It should come out clean or with moist crumbs but no wet batter.
- → Can these bars be made ahead of time?
Yes, cool completely, glaze, and store in an airtight container for up to three days at room temperature.
- → Is the almond extract necessary?
Almond extract adds depth and a subtle nuttiness, but if desired, you can leave it out for a vanilla-forward flavor.