Transform fresh or canned cherries into a crowd-pleasing Tart Cherry Dessert with these Cherry Pie Bars! Combining a buttery shortbread crust, a juicy cherry filling, and a crumbly topping, this easy tray bake captures the nostalgic charm of a classic pie. Perfect for potlucks, family gatherings, or a sweet afternoon treat, Cherry Pie Bars are versatile and simple to make, whether you’re using tart or sweet cherries. Bake up this delightful dessert and savor the fruity goodness!
Ingredients for Cherry Pie Bars
Here’s what you’ll need for Cherry Pie Bars (makes 16 bars):
Dough:
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar, divided
- 3 large eggs
- 1 tsp pure vanilla extract
- 3 cups (375g) all-purpose flour
- ½ tsp salt
Filling:
- 1 can (21 oz/595g) cherry pie filling, or 2 cups homemade tart cherry filling
- Homemade Filling:
- 2 cups (300g) pitted tart cherries (fresh or frozen, thawed, and drained)
- ½ cup (100g) sugar
- 1 tbsp cornstarch
- 1 tbsp water
- Homemade Filling:
Garnish (Optional):
- Powdered sugar, for dusting
- Zest of 1 lemon (for a cherry lemon bar twist)
Equipment
- 9×13-inch baking pan
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Small saucepan (for homemade filling)
- Spatula
- Measuring cups and spoons
Ingredient Tips
- Cherries: Tart cherries create a vibrant Tart Cherry Dessert; sweet cherries work with reduced sugar (¼ cup in homemade filling).
- Butter: Softened unsalted butter ensures a rich, shortbread-like crust.
- Flour: All-purpose flour provides structure; use a 1:1 gluten-free blend for dietary needs.
- Filling: Canned pie filling saves time, but homemade offers fresher flavor for Cherry Pie Bars.
- Lemon Zest: Adds a zesty twist; optional but recommended for brightness.
Directions for Cherry Pie Bars
Let’s bake these Cherry Pie Bars—a delicious Tart Cherry Dessert!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Make the Dough
In a large bowl, I cream 1 cup softened butter with 1 ¼ cups sugar using an electric mixer until light and fluffy, about 2–3 minutes. I beat in 3 eggs one at a time, then add 1 tsp vanilla extract. I gradually mix in 3 cups flour and ½ tsp salt until just combined, reserving 1 cup of dough for the topping of this Tart Cherry Dessert.
Assemble the Base
I press the remaining dough evenly into the prepared pan to form a smooth base.
Prepare the Filling
For homemade filling, I combine 2 cups pitted tart cherries, ½ cup sugar, 1 tbsp cornstarch, and 1 tbsp water in a saucepan. I simmer over medium heat for 5 minutes until thickened, then cool slightly. I spread the homemade or 21 oz canned cherry pie filling evenly over the dough base for Cherry Pie Bars.
Add Topping and Bake
I crumble the reserved 1 cup dough over the cherry layer and sprinkle with the remaining ¼ cup sugar (and lemon zest, if using). I bake for 35–40 minutes until golden and bubbly. After cooling completely, I dust with powdered sugar and cut into 16 bars.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 16 bars
- Calories: ~250 kcal per bar
- Macros per Bar: 35g carbs, 3g protein, 11g fat, 1g fiber
Variations for Cherry Pie Bars
Try these twists on Cherry Pie Bars:
- Lemon Zest Twist: Add zest of 1 lemon to the dough for a bright, citrusy Tart Cherry Dessert.
- Berry Mix: Swirl ½ cup fresh blueberries into the cherry filling for a colorful twist.
- Nutty Crunch: Sprinkle ¼ cup sliced almonds or pistachios over the topping before baking.
- Almond Flair: Replace vanilla extract with ½ tsp almond extract for a nutty Tart Cherry Dessert.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly version, inspired by Layla Cooks’ creative recipes like Homemade Mango Ice Cream.
Serving Ideas:
- Pair with Layla Cooks’ tropical fruit salad for a fresh contrast.
- Serve with Layla Cooks’ coconut macarons for a sweet duo.
- Offer with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing pairing.
Storage
I store Cherry Pie Bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to maintain freshness. For freezing, I cut the bars, freeze them on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. I thaw overnight in the fridge before serving.
Serving Tips
- Presentation: Arrange Cherry Pie Bars on a platter with a dusting of powdered sugar or a drizzle of glaze for a stunning Tart Cherry Dessert.
- Garnish: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for indulgence.
- Pairing: Enjoy with a hot coffee, iced tea, or Layla Cooks’ iced herbal tea for a delightful treat.
- Portion Size: 1–2 bars per person for dessert; smaller pieces for a party platter.
- Occasions: Perfect for potlucks, picnics, or family dessert nights.
FAQs
Can I use frozen cherries for this recipe?
Yes, thaw and drain 2 cups frozen cherries to avoid excess moisture in Cherry Pie Bars.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for a celiac-friendly Tart Cherry Dessert.
Do I need to blind-bake the crust?
No, the crust bakes with the filling, saving time for this Cherry Pie Bars recipe.
Can I use sweet cherries instead of tart?
Yes, reduce sugar in the homemade filling to ¼ cup for a balanced Tart Cherry Dessert.
How do I prevent messy bars?
Cool completely before cutting and use parchment for easy removal of Cherry Pie Bars.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Cherry Pie Bars are a delightful, fruity treat that combines the ease of a tray bake with the classic flavors of cherry pie. Perfect for any occasion, this Tart Cherry Dessert is simple, versatile, and sure to impress. Bake Cherry Pie Bars, share with friends and family, and enjoy the buttery, tangy goodness in every bite!
Cherry Pie Bars
Ingredients
- 1 cup 225 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar, divided
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups 375 g all-purpose flour
- ½ teaspoon salt
- 1 can 21 oz cherry pie filling, or 2 cups homemade tart cherry filling
- Optional: zest of 1 lemon for cherry lemon bar twist
- Powdered sugar for dusting
- For homemade tart cherry filling:
- 2 cups pitted tart cherries
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Cream together butter and 1 ¼ cups sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Gradually mix in flour and salt just until combined. Reserve 1 cup of dough for topping.
- Press remaining dough evenly into the prepared pan.
- If making homemade filling: in a saucepan, cook cherries, sugar, cornstarch, and water over medium heat until thickened. Let cool slightly.
- Spread cherry filling over crust in the pan. Crumble reserved dough over the top. Sprinkle with remaining sugar and lemon zest if using.
- Bake for 35–40 minutes until golden and bubbly. Cool completely, dust with powdered sugar, and cut into bars.
Notes
- Use parchment paper for easy removal of bars from the pan.
- If using sweet cherries, reduce sugar slightly in the filling.
- Cool completely before cutting to ensure clean slices.
- For a nutty variation, sprinkle sliced almonds or pistachios on top before baking.
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