Pie has always been one of my favorite desserts. Pumpkin, blueberry, apple — I love them all. Cherry pie has always been especially high on my list, so when I discovered cherry pie bars, I was instantly interested. This recipe takes everything that makes cherry pie so good and turns it into an easy tray bake that can be sliced into perfectly sized bars.
These cherry pie bars come from Sandra of the food blog She’s Not Cookin’, who shared her recipe for Easy Cherry Pie Bars for a Crowd. It’s a generously sized recipe that can serve as many as 60 people, which makes it a great dessert option for cookouts, family gatherings, baby showers, bridal showers, birthday parties, Fourth of July celebrations, and plenty of other events.
One of the best things about this recipe is how simple the ingredients are. It uses basic pantry staples along with classic cherry pie filling, so there’s nothing overly complicated involved. After mixing everything together and spreading it onto a large baking sheet, the bars bake for about 35 minutes. A glaze is optional, but it’s hard to imagine skipping that extra sweet finishing touch.
What I really love about this dessert is that it looks impressive without demanding a lot of time or skill. It has the homemade charm of a pie, but it’s much easier to prepare and serve. Even for someone who doesn’t bake often, this is the kind of recipe that feels totally doable.
For anyone who loves pie but wants something easier to make for a group, cherry pie bars are an excellent choice. They’re simple, delicious, and perfect for sharing at your next gathering.
Cherry Pie Bars
| Ingredient | Quantity |
|---|---|
| Butter, softened | 1 cup |
| Granulated sugar | 2 cups |
| Salt | 1 teaspoon |
| Large eggs, room temperature | 4 |
| Vanilla extract | 1 teaspoon |
| Almond extract | 1/4 teaspoon |
| All-purpose flour | 3 cups |
| Cherry pie filling | 2 cans (540 ml each) |
| Powdered sugar | 1 1/2 cups |
| Vanilla (for glaze) | 1/2 teaspoon |
| Milk | 2–3 tablespoons |
Instructions
Preheat your oven to 350°F (175°C) and grease a 15×10×1-inch baking pan. In a large mixing bowl or stand mixer, cream the softened butter, granulated sugar, and salt for about 5–7 minutes until the mixture becomes pale, fluffy, and light in color.
Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Mix in the vanilla and almond extracts for added depth of flavor.
Gradually incorporate the flour, adding one cup at a time and mixing just until combined. Remove about 3 cups of the dough and press it evenly into the prepared pan to form the base layer.
Spread the cherry pie filling over the dough, leaving roughly a 1½-inch border around the edges. Drop spoonfuls of the remaining dough over the cherry layer — a small cookie scoop makes this step quick and easy.
Bake for 35–40 minutes, or until the top is lightly golden. Allow the bars to cool completely in the pan on a wire rack.
To prepare the glaze, whisk together powdered sugar, vanilla, and enough milk to reach a smooth, pourable consistency. Drizzle the glaze generously over the cooled bars before slicing and serving.
Notes
Store fully cooled bars in an airtight container in the refrigerator for up to one week.
For longer storage, freeze cut bars in a freezer-safe container for up to three months. If stacking, separate layers with parchment paper to prevent sticking.