Cherry Pie Bars

235

1.30k

I grew up with a sheet-pan cherry dessert that tasted like a cross between a shortbread and a pie — tender, buttery base, jammy cherry middle, and a simple glaze on top. These Cherry Pie Bars capture that nostalgia in an easy, sliceable form that’s perfect for potlucks, weekend baking, or a quick dessert when cherries are in season. If you want a similar take with photos and a slightly different method, see this Cherry Pie Bars recipe on Quick Homemade Recipes for extra inspiration.

What makes this recipe special

These bars are special because they balance a crisp, shortbread-like crust with a juicy cherry filling and a tender powdered-sugar glaze — all without a fussy lattice top. They’re approachable for home bakers: the dough comes together in a bowl (no mixer required), the filling is thickened with cornstarch, and the finished slab is easy to cut and transport. They work well for summer berry season, picnic trays, holiday cookie swaps, and kid-friendly baking projects.

“I made these for a family get-together and everyone asked for the recipe — perfect texture and not too sweet.” — a happy tester

Step-by-step overview

Make a simple shortbread dough from flour, powdered sugar, butter, and salt. Press two-thirds into the pan for the base and reserve the rest for a crumble-ish top.
Prepare the filling by combining cherries with granulated sugar, cornstarch, and lemon juice; simmer lightly if using fresh to draw out juices.
Bake the layered bars until the crust is light-golden and the filling is bubbling.
Cool completely, then drizzle with a powdered sugar glaze made from powdered sugar, milk, and vanilla. Chill briefly to set and cut into bars.

What you’ll need

2 cups all-purpose flour
1/2 cup powdered sugar (for dough)
1 cup unsalted butter, softened (must be softened for easy mixing)
1/4 teaspoon salt
2 cups pitted and halved cherries (fresh or frozen; if frozen, thaw and drain)
1/2 cup granulated sugar
1 tablespoon cornstarch (can substitute with 1½ tablespoons all-purpose flour if needed)
1 tablespoon lemon juice
1 cup powdered sugar (for glaze)
2 tablespoons milk
1 teaspoon vanilla extract

Notes and substitutions inline:

Butter: Using salted butter is okay — reduce added salt slightly.
Cornstarch substitute: All-purpose flour will work; cornstarch gives a clearer, glossier filling.
Cherries: If using frozen cherries, thaw and drain well to avoid a soupy filling. For tartness balance, mix in a few more tablespoons of granulated sugar if cherries are particularly tart.

Step-by-step instructions

Delicious homemade cherry pie bars with a flaky crust and cherry filling

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving an overhang to lift the bars later.
In a medium bowl, mix 2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Cut in 1 cup softened unsalted butter until the mixture holds together when pressed (use fingers, a fork, or a pastry cutter).
Reserve about one-third of the dough (for the top). Press the remaining dough evenly into the bottom of the prepared pan to form the crust. Chill the crust in the fridge for 10 minutes to help it keep shape while baking.
Prepare the filling: In a bowl, toss 2 cups pitted, halved cherries with 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. If cherries are very juicy, let the mixture sit 10 minutes then drain slightly.
Spread the cherry mixture evenly over the chilled crust. Crumble or press the reserved dough over the cherries in shards or an even layer — it will bake into a tender top.
Bake at 350°F (175°C) for 25–30 minutes, until the top is golden and the filling is bubbling. If the top browns too quickly, tent loosely with foil.
Remove from oven and cool completely on a wire rack — at least 1 hour; chilling 1–2 hours helps the filling set for cleaner slices.
Make the glaze: Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla until smooth. Drizzle over cooled bars.
Use the parchment overhang to lift the slab from the pan. Cut into squares with a sharp knife, wiping between cuts for neat edges.

Step-by-step ingredients checklist

2 cups all-purpose flour
1/2 cup powdered sugar (dough)
1 cup unsalted butter, softened
1/4 teaspoon salt
2 cups cherries, pitted and halved (fresh or frozen)
1/2 cup granulated sugar
1 tablespoon cornstarch (or flour)
1 tablespoon lemon juice
1 cup powdered sugar (glaze)
2 tablespoons milk
1 teaspoon vanilla extract

For another simplified approach and extra photos, you can compare methods in this Super Easy Cherry Pie Bars guide.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream for a near-pie experience.
Cut small squares for a dessert tray or larger rectangles for plated dessert.
Pair with coffee or a lightly sweet Riesling for an adult pairing that complements the cherries.
For a brunch spread, serve alongside other bars like caramel-apple bites; here’s a great reference for that flavor if you want an alternate tray option: Caramel Apple Pie Bars.

Storage and reheating tips

Room temperature: Store bars in an airtight container at room temperature for up to 2 days. Keep in a single layer or separate layers with parchment.
Refrigerator: For longer freshness, refrigerate up to 4–5 days. Bring to room temperature before serving for best texture.
Freezing: Wrap individual bars in plastic and freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator and finish at room temperature.
Reheating: Warm a single bar in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 8–10 minutes. Don’t overheat or the glaze can melt away.

Food safety: if you used fresh cherries, treat them as you would other fresh fruit — refrigerate leftovers promptly and discard after the storage times above.

Pro chef tips

Soften, don’t melt, the butter: Softened butter gives a tender shortbread texture. If butter is melted the dough will be greasy and spread too much.
Use chilled pan tactics: Pressing the crust and chilling before baking helps a defined base that won’t sink under the filling.
Test for doneness by watching the filling: It should bubble around the edges; that signals the cornstarch has gelled.
Clean slice trick: Chill the bars before slicing and wipe the knife between cuts for clean squares. Heat the knife under hot water, dry it, and slice for even neater edges.

Flavor swaps

Berry variation: Substitute cherries for mixed berries (blueberries and raspberries) — reduce granulated sugar slightly if berries are sweet.
Lemon-berry: Add 1 teaspoon lemon zest to the crust and 1/2 teaspoon to the glaze for brighter flavor.
Gluten-free: Use a 1:1 gluten-free flour blend; expect a slightly different crumb. Add an extra tablespoon of lemon juice if filling seems dry.
Dairy-free: Substitute vegan butter or coconut oil (solid) for the butter; coconut will add a mild flavor. Increase powdered sugar in the dough slightly if using oil to help bind.

Helpful answers

How long does prep and bake take? Plan for about 15 minutes active prep, 30 minutes bake, and at least 1 hour cooling — total 1¾–2 hours including cooling.
Can I make these ahead? Yes — bake, cool, and glaze; refrigerate up to 4 days or freeze for longer. Thaw in the fridge before serving.
Are frozen cherries okay? Absolutely. Thaw and drain them well; if too watery, toss with a bit more cornstarch or drain excess juice.

FAQ

Q: Can I use cherry pie filling from a can?
A: You can, but canned pie filling is sweeter and runnier. If using canned filling, reduce added granulated sugar and stir in 1 tablespoon cornstarch to help thicken before baking.

Q: What if my filling is too runny after baking?
A: That usually means too much juice. Next time, let cherries macerate and drain, or increase cornstarch slightly. For the current batch, chill thoroughly — the filling firms up as it cools.

Q: How do I make these less sweet?
A: Reduce the granulated sugar in the filling by 1–2 tablespoons and cut the glaze quantity by half or omit it entirely.

Q: Can I make mini bars or use a different pan size?
A: Yes. For an 8×8-inch pan, bake about the same time but check for doneness earlier; the bars will be thicker. Mini bars in muffin tins will need less time (about 18–22 minutes).

Q: Is lemon juice necessary?
A: The acid brightens the cherries and balances sweetness. You can omit it, but the flavor will be flatter.

Conclusion

For more variations and step-by-step photos, check out The Country Cook’s Cherry Pie Bars, which offers lovely visual guidance. If you want a from-scratch tutorial with extra tips on crust texture, read Sally’s Baking Addiction Cherry Pie Bars (From Scratch). For a baker’s take with personal anecdotes and serving ideas, see Joy the Baker’s Cherry Pie Bars.