Cherry Pie Bars
User Reviews
4.3
Cherry Pie Bars
Description
Cherry Pie Bars bring together a butter-rich dough made with eggs, sugar, vanilla, and almond extracts, combined with a classic cherry pie filling. The dough is spread in a jelly roll pan with cherry filling layered on top, then dotted with remaining dough before baking to golden brown. This method produces a firm but tender crust with a flavorful fruit layer. Once cooled, the bars are finished with a glaze combining powdered sugar, vanilla, almond extract, and milk, adding a subtle sweetness and smooth texture on top.
The bars offer the bright, sweet-tart cherry flavor one expects from pie filling balanced by the richness of the buttery crust. Baking in a large shallow pan keeps the crust edges crispy and the center soft. The glaze adds a pleasant extra layer of flavor and a slight sheen.
These bars are suitable for slicing into squares and serving at gatherings or dessert after meals. They store well refrigerated in an airtight container for several days, maintaining their texture and flavor. Alternate pie fillings such as apple, blueberry, peach, or strawberry can be used for variation.
Use a jelly roll pan about 15 by 10 inches for these bars. The extra almond extract in both dough and glaze enhances the cherry flavor but can be replaced with additional vanilla if preferred.
Ingredients
- 1 c. butter softened
- 2 c. white sugar
- 4 egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 c. all-purpose flour
- 1 tsp salt
- 2 cans cherry pie filling 21 oz each
Glaze
- 1 c. powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 Tbsp milk
Instructions
- Preheat oven to 350°.
- Cream butter, sugar and salt until light and fluffy in a large bowl using a hand mixer or stand mixer.
- Add eggs, one at a time, beating well after each addition. Beat in extracts. Add salt and mix until combined. Gradually add flour while mixing.
- Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling.
- Drop remaining dough by teaspoonfuls over filling. Bake 45-60 minutes or until golden brown.
- Cool completely in pan.
- In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top.
Notes
- A jelly roll pan about 15×10 inches works best for even baking of these bars.
- Other pie fillings like apple, blueberry, peach, or strawberry can be substituted if desired.
- Store leftover bars refrigerated in an airtight container for up to five days.
- If skipping almond extract, increase vanilla extract amount accordingly for flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 188mg | 8% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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