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This cherry pie bar recipe transforms classic cherry pie into convenient, sliceable bars with all the flavor and none of the fuss. The buttery crust cradles sweet cherry filling, topped with dollops of additional crust and a sweet glaze that makes these bars irresistible for any gathering or sweet craving.
I first made these bars for a summer family reunion when I needed something portable but impressive. The empty pan at the end of the day and multiple recipe requests confirmed these were a winner that deserved a permanent spot in my dessert rotation.
Ingredients
- Unsalted butter softened to room temperature allows you to control the salt content while creating that rich, tender base
- Granulated sugar provides sweetness and helps create the perfect texture in the dough
- Salt enhances all the flavors and balances the sweetness
- Large eggs bind everything together and provide structure to the bars
- Vanilla extract adds classic warmth that complements the cherry flavor
- Almond extract amplifies the cherry flavor with its subtle nuttiness
- All purpose flour creates the structure for both the base and the crumble topping
- Cherry pie filling offers convenience and consistent results look for one with whole cherries for the best texture
- Powdered sugar creates a smooth glaze without any grittiness
- Milk thins the glaze to the perfect drizzling consistency
Step by Step Instructions
- Prepare the base
- Beat the softened butter, sugar, and salt together until the mixture becomes light and fluffy, about 3 4 minutes. This step incorporates air into the dough, creating a tender texture in the finished bars. Make sure your butter is truly room temperature to achieve the proper consistency.
- Add the eggs and extracts
- Add eggs one at a time, beating well after each addition until fully incorporated. This gradual method ensures a smooth, uniform batter without overbeating. Mix in the vanilla and almond extracts, making sure to measure carefully as almond extract can be potent.
- Incorporate the flour
- Gradually add the flour to the butter mixture, mixing just until combined. Avoid overmixing at this stage, which can develop too much gluten and result in tough bars. The dough will be thick and slightly sticky.
- Assemble the layers
- Spread about three cups of dough into your greased baking pan, creating an even layer that reaches all corners. This will form the sturdy base for your cherry filling. Then spread the cherry pie filling evenly over the base layer, making sure to distribute the cherries uniformly.
- Add the top layer
- Drop remaining dough by teaspoonfuls over the cherry filling. Do not worry about covering the entire surface the gaps allow the beautiful red cherry filling to peek through, creating that classic pie bar look. The dollops will spread slightly during baking.
- Bake to golden perfection
- Bake in your preheated oven for 30 35 minutes, watching for the top to turn golden brown. The bars will still have a slight jiggle in the center but will firm up as they cool. Allow to cool completely in the pan before glazing.
- Glaze the bars
- Mix powdered sugar, extracts, and just enough milk to create a pourable consistency. Drizzle the glaze over the completely cooled bars for that perfect finishing touch. Let the glaze set before slicing for the cleanest cuts.
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The almond extract is truly the secret weapon in this recipe. My grandmother always added it to her cherry desserts, and I continue the tradition. The first time I served these to my husband, he immediately identified that special something that made them taste like a bakery treat rather than homemade.
Storage Secrets
These cherry pie bars store beautifully, making them perfect for preparing ahead of special occasions. After the bars have completely cooled and the glaze has set, cut them into squares and store in an airtight container with parchment paper between layers to prevent sticking. They will keep at room temperature for up to 3 days or refrigerated for up to a week. You can even freeze these bars for up to 3 months! Wrap individual portions in plastic wrap, then foil, and place in a freezer bag. Thaw at room temperature for a quick dessert anytime.
Seasonal Variations
While cherry is the classic filling for these bars, the beauty of this recipe is its versatility. In summer, try fresh blueberry or strawberry pie filling. Fall calls for apple or pumpkin pie filling with a touch of cinnamon in the crust. Winter holidays are perfect for cranberry or mixed berry versions. You can even make your own pie filling when fruits are in season, controlling the sweetness and adding special touches like orange zest or vanilla bean. The base recipe remains your trusty canvas for seasonal creativity.
Serving Suggestions
These cherry pie bars shine on their own, but a few accompaniments can elevate them to showstopper status. For a decadent dessert, serve slightly warmed with a scoop of vanilla ice cream. For brunch or coffee gatherings, pair with freshly whipped cream lightly flavored with almond extract. To make them even more special, garnish with fresh cherries when in season, or add a light dusting of powdered sugar just before serving for an elegant touch. For holiday gatherings, serve on a platter alternating with complementary bar cookies for a beautiful dessert board.
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Common Questions
- → Can I use other fruit fillings instead of cherry?
Absolutely! This versatile dessert works beautifully with any pie filling. Blueberry, apple, strawberry, or peach fillings would all be delicious alternatives to cherry.
- → How should I store these cherry pie bars?
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual portions for up to 3 months.
- → Can I make these bars ahead of time?
Yes! These bars are perfect for making 1-2 days ahead of when you plan to serve them. The flavors actually develop nicely as they sit. Just wait to add the glaze until a few hours before serving for best presentation.
- → Why is my dough too sticky to drop over the filling?
If your dough is too sticky, refrigerate it for 15-20 minutes before dropping it over the filling. Additionally, using a small cookie scoop or spoon dipped in flour can help manage sticky dough.
- → Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to 1½ cups in the base without significantly affecting the texture. The sweetness of the cherry filling and glaze will still provide plenty of flavor.
- → What's the purpose of the almond extract?
Almond extract enhances the cherry flavor beautifully as they're complementary flavors. If you don't have it or prefer not to use it, you can substitute with additional vanilla extract.