These bars are:
Easy to make — no rolling dough or crimping edges
Easy to serve — cut and go
Easy to transport — no wobbling pie plates
Perfect for big gatherings — birthdays, showers, holidays, cookouts
And they taste like homemade cherry pie — just in bar form.
🧁 Ingredients (9x13-inch Tray, 24–30 Bars)
For the Crust & Crumb Top:
All-purpose flour
3 cups
Cold unsalted butter, cubed
1½ sticks (¾ cup)
Granulated sugar
½ cup
Powdered sugar
½ cup
Salt
¼ tsp
✅ Pro Tip: Use very cold butter — it creates a tender, flaky texture.
For the Cherry Filling:
Canned cherry pie filling
2 cans (21 oz each)
OR: Homemade filling (see below)
4 cups fresh or frozen cherries, ¾ cup sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, ½ tsp almond extract
✅ Bonus: A hint of almond extract enhances the cherry flavor — don’t skip it!
🥣 Step-by-Step: How to Make Cherry Pie Bars
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C)
Line a 9x13-inch baking pan with parchment paper — leave overhang on two sides for easy removal
Step 2: Make the Crust
In a large bowl, mix flour, powdered sugar, granulated sugar, and salt
Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs
Press ⅔ of the mixture firmly into the bottom of the pan — this is your base crust
Step 3: Add the Cherry Filling
Spread cherry pie filling evenly over the crust
If using homemade: mix cherries, sugar, cornstarch, lemon juice, and almond extract; cook 5 mins until thickened, then cool slightly
Step 4: Add the Crumb Topping
Sprinkle the remaining ⅓ of the flour-butter mixture over the filling
Don’t press down — let it stay crumbly
Step 5: Bake to Golden Perfection
Bake 40–45 minutes, until the top is golden and the filling is bubbly
Cool completely in the pan — this helps the bars hold their shape
Step 6: Slice & Serve
Lift bars out using parchment overhang
Cut into 2x2-inch squares
Serve plain or with a scoop of vanilla ice cream
✅ Make ahead: These bars keep for 3 days at room temp or 5 days in the fridge — perfect for stress-free hosting.
🧑🍳 Pro Tips for the Best Bars Every Time
Chill the dough before baking
Prevents spreading — pop the pan in the freezer for 10 mins before baking
Use parchment paper
No sticking, clean cuts, easy cleanup
Don’t overbake
You want golden, not brown
Add a splash of lemon juice
Brightens the cherry flavor
Drain excess liquid from canned filling
Prevents soggy bars
Also, try swapping in blueberry, apple, or peach filling for seasonal variety.
🍽️ Final Thoughts: Sometimes the Best Pie Isn’t a Pie — It’s a Bar
We love pie for its tradition.
Its warmth.
Its flaky crust.
But sometimes, the best version isn’t round.
It’s square.
It’s easy.
It’s delicious — and served on a napkin at a picnic.
So next time you’re feeding a crowd…
Don’t roll the dough.
Don’t crimp the edges.
Don’t stress about slices.
Make cherry pie bars instead.
Because sometimes, the difference between “I’ll bring dessert” and “Can I have the recipe?”…
Isn’t in the crust.
It’s in the bar.
And once you try this?
You might never bake a pie the same way again.