There's something truly magical about the sweet-tart flavor of cherries tucked inside a buttery, flaky crust. That’s why I can’t get enough of this Cherry pie Bars Recipe! It takes everything you love about a classic cherry pie and transforms it into a super easy, handheld treat. Whether you're baking for a potluck, a bake sale, or just craving something special for your family, this Cherry Pie Bars Recipe is the perfect choice. You get all the cozy, homemade goodness of cherry pie—without all the extra work! Plus, this Cherry Pie Bars Recipe is so simple to make, you’ll find yourself coming back to it again and again.
Why You'll Love These Cherry Pie Bars?
These cherry pie bars bring together the best of both worlds - the beloved flavors of a classic cherry pie in a convenient bar form. The buttery shortbread-style base creates the perfect foundation for the rich cherry filling, while the crumble topping adds a delightful texture that'll keep you coming back for more. Whether you're an experienced baker or just starting out, this recipe strikes the perfect balance between impressive and achievable.
Jump to:
Ingredients
The Crust and Crumble:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
The Cherry Filling:
- Pinch of salt
- 4 cups fresh or frozen pitted cherries
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- ½ teaspoon almond extract (optional)
Instructions
Preparing the Pan and Base Layer
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the crust mixture.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, mixing until the dough comes together in a crumbly texture.
- Press about two-thirds of the mixture firmly into the prepared pan to create an even base layer.
Making the Cherry Filling
- In a medium saucepan, combine cherries, sugar, cornstarch, lemon juice, and salt.
- Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble (about 5-7 minutes).
- Remove from heat and stir in almond extract if using.
- Let the filling cool slightly while preparing the topping.
Assembly and Baking
- Allow to cool completely in the pan before cutting into bars.
- Pour the cherry filling evenly over the pressed crust.
- Crumble the remaining dough mixture over the cherry layer.
- Bake for 40-45 minutes, or until the top is lightly golden brown and the filling is bubbling.
- Base Layer: Mix dry ingredients, cut in butter, add egg and vanilla, then press two-thirds into a lined pan.
- Cherry Filling: Cook cherries with sugar, cornstarch, lemon juice, and salt until thick, then stir in almond extract.
- Assembly & Baking: Spread filling over crust, top with remaining dough, and bake until golden. Cool before slicing.
Equipment For Cherry Pie Bars Recipe
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowl
- Pastry cutter (or you can use your fingers)
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Spatula
Helpful Tips for Perfect Cherry Pie Bars
- Let the bars cool completely before cutting for clean, neat squares.
- For the best texture, make sure your butter is very cold when making the crust.
- If using frozen cherries, there's no need to thaw them first - they can go straight into the saucepan.
- Don't skip the parchment paper lining - it makes removing and cutting the bars much easier.
Recipe Variations
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend
- Mixed Berry Variation: Replace half the cherries with mixed berries for a different flavor
- Almond Lover's Edition: Add ½ cup sliced almonds to the crumble topping
- Chocolate Cherry: Add ½ cup mini chocolate chips to the filling for extra indulgence
Storage
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keep fresh for up to 5 days
- Freezer: Wrap well and freeze for up to 3 months
Top Tip
- For the perfect crumble topping, don't overwork the dough - you want it to maintain a coarse, crumbly texture.
- If your cherries are particularly sweet or tart, adjust the sugar amount accordingly.
- Watch the bars carefully in the last few minutes of baking to avoid over-browning.
FAQ
What is a fun fact about cherry pie?
Cherry pie bars recipe became famous as George Washington's favorite dessert, but surprisingly, the tradition of serving cherry pie on Presidents' Day started in the 1950s. Each cherry pie typically contains about 250 cherries, and the world's largest cherry pie weighed 38,683 pounds, made in Oliver, British Columbia, in 1990.
How do you make cherry pie filling better?
To improve cherry pie bars recipe filling, add ¼ teaspoon almond extract for depth, 1 tablespoon lemon juice for brightness, and a pinch of cinnamon for warmth. For natural sweetness, mix in 2 tablespoons of honey. These simple additions transform basic cherry pie filling into a rich, complex filling with balanced flavors.
What is the significance of the cherry pie?
cherry pie bars recipe represents American culinary heritage and traditionally symbolizes honesty, as referenced in the phrase "honest as cherry pie." In Michigan, the nation's leading cherry producer, cherry pie celebrates local agriculture and community gatherings. The dessert gained cultural importance during the 1920s when it became associated with traditional American values.
How to thicken cherries for pie?
To thicken cherry pie bars recipe filling, use ¼ cup cornstarch per 4 cups of cherries. Mix cornstarch with sugar before adding to fruit to prevent clumping. Cook the mixture over medium heat until bubbling and thickened, about 5-7 minutes. For fresh cherries, add 2 tablespoons lemon juice to help activate the cornstarch.
Delicious,and Easy: Your Go-TO Cherry Pie Bars Recipe
There's something truly magical about the sweet-tart flavor of cherries tucked inside a buttery, flaky crust. That’s why I can’t get enough of this Cherry Pie Bars Recipe! It takes everything you love about a classic cherry pie and transforms it into a super easy, handheld treat. Whether you're baking for a potluck, a bake sale, or just craving something special for your family, this Cherry Pie Bars Recipe is the perfect choice. You get all the cozy, homemade goodness of cherry pie—without all the extra work! Plus, this Cherry Pie Bars Recipe is so simple to make, you’ll find yourself coming back to it again and again.
If you love the sweet-tart combination in this Cherry Pie Bars Recipe, you’ll definitely want to try our No-Bake Cherry Cheesecake Recipe for a creamy, effortless dessert. For something nutty and indulgent, our Mini Pecan Pies Recipe delivers rich flavor in a bite-sized treat. And if you’re in the mood for a savory option, our Mini Quiche Recipes offer a delicious balance of eggs, cheese, and veggies in a perfectly portioned bite.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cherry Pie Bars Recipe
Cherry Pie Bars Recipe
Equipment
- 9x13 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium saucepan
- Measuring cups and spoons
- Pastry cutter
Ingredients
For the Crust and Crumble
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold unsalted butter cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cherry Filling
- 4 cups fresh or frozen pitted cherries
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- ½ teaspoon almond extract optional
- Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line 9x13-inch pan with parchment paper.
Make the Crust:
- Mix flour, sugar, baking powder, and salt
- Cut in cold butter until crumbly
- Add egg and vanilla, mix until dough forms
- Press ⅔ of mixture into prepared pan
Prepare Filling:
- Combine cherries, sugar, cornstarch, lemon juice, and salt in saucepan
- Cook over medium heat until thickened (5-7 minutes)
- Add almond extract if using
- Cool slightly
Assemble and Bake:
- Pour filling over crust
- Crumble remaining dough on top
- Bake 40-45 minutes until golden
- Cool completely before cutting
Notes
- Make ahead friendly: Can be made 1-2 days in advance
- Use cold butter for best crust texture
- Let cool completely for clean cuts
- Can use fresh or frozen cherries
Leave a Reply