These classic Cherry Pie Bars offer all the rich, buttery flavor of homemade cherry pie without the hassle of rolling out pie crust. A single dough doubles as both the soft shortbread-like base and the golden crumble topping.
Ingredients
For the Crust & Topping:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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½ tsp almond extract (essential for that classic bakery cherry flavor)
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3 cups all-purpose flour
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1 tsp salt
For the Filling:
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2 cans (21 oz each) cherry pie filling (or ~4 cups of homemade thickened cherry filling)
For the Optional Almond Glaze:
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1 cup powdered sugar
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2–3 tbsp milk
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¼ tsp almond extract (or vanilla extract)
Instructions
1. Prep the Oven & Pan
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Preheat your oven to 350°F (175°C).
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Line a 9×13-inch baking pan with parchment paper (leaving an overhang on the sides for easy lifting) or grease it generously with nonstick cooking spray.
2. Make the Dough
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In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Stir in the vanilla extract and almond extract.
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In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined into a thick dough.
3. Assemble the Layers
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Bottom Crust: Measure out about 3 cups of the dough (roughly 3/4 of the total batch) and spread it evenly across the bottom of your prepared pan. (Tip: Wet your fingers slightly or use an offset spatula if the dough is sticky).
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Filling: Pour the cherry pie filling evenly over the bottom crust.
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Topping: Drop small dollops of the remaining dough by teaspoonfuls over the cherry layer. It won’t cover the fruit completely; it will expand into a golden lattice-style crumble as it bakes.
4. Bake & Cool
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Bake for 35 to 45 minutes until the crust is lightly golden brown on top and the filling is bubbling gently.
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Remove from the oven and set the pan on a wire rack to cool completely. (Glazing or slicing while warm will cause the bars to fall apart).
5. Glaze & Slice
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Whisk the powdered sugar, milk, and almond extract together until smooth. Drizzle generously over the cooled bars.
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Lift out using the parchment paper overhang and slice into 16 to 24 squares.
Baker’s Tips
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The Almond Extract Magic: Cherry and almond are natural flavor partners. Don’t skip the almond extract—it elevates canned pie filling to taste gourmet.
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Storage: Store bars covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze exceptionally well for up to 3 months without the glaze.
