Cherry Pie Bars are absolutely amazing. All the men in our family are huge pie lovers. The girls….well, not so much. But if we make a pan of these cherry pie bars, we can polish them off in no time at all. They taste like a glorified cherry pie.
If you ever need to take a dessert to a party or a potluck, these cherry pie bars are the recipe you are looking for. Besides tasting delicious, they look pretty, too. The crust is sweet and tastes almost like a sugar cookie.
These Cherry Pie Bars usually make an appearance at most family parties. They show up on holidays where pie is a tradition, as well as summer barbecues.
They come together easily and the directions are very easy to follow. The kids like to help drizzle on the glaze.
Other pie flavors can easily be used with this recipe. We used cherry pie filling. Here are a few suggestions of other pie filling flavors:
- Lemon Pie Filling
- Blueberry Pie Filling
- Raspberry Pie Filling
- Strawberry Pie Filling
Cherry Pie Bars are easy to make, and easy to store. They can be sliced and stored in an airtight container in the freezer, or in an airtight freezer bag. They are good for up to a month or so in the freezer.
We recently made Cherry Pie Bars and placed some in the freezer. When they were thawed, they were fresh and soft as the day they were made.
Since these Cherry Pie Bars freeze so well, they can easily be made ahead of time.
If you really love cherries, you can add a little more cherry pie filling than what is listed in the recipe.
Eаѕу Cherry Pіе Bars
1 hr, 15 Prер Tіmе
35 min Cооk Tіmе
1 hr, 50 Tоtаl Tіmе
- 1 сuр buttеr (ѕоftеnеd)
- 2 сuрѕ ѕugаr
- 4 еggѕ
- 1 teaspoon vаnіllа
- 1/4 tеаѕрооn аlmоnd еxtrасt
- 3 сuрѕ flоur
- 1 tеаѕрооn ѕаlt
- 1 (21 оunсе) саn сhеrrу ріе fіllіng
- 1 сuр роwdеrеd ѕugаr
- 1/2 tеаѕрооn vаnіllа
- 1/2 tеаѕрооn almond еxtrасt
- 2 Tаblеѕрооnѕ mіlk
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugar. Add eggs, vanilla, and almond extract and beat well.
- Add flour and salt to the creamed mixture and mix until combined.
- Grease a 9 x 13 inch baking pan and spread about 3/4 of the batter in the bottom and be sure to spread to the very edge of the pan.
- If the dough is sticky, spray your finger tips with non stick cooking spray. Spread the pie filling over the batter.
- Drop remaining batter on top of pie filling in teaspoonful amounts. I did about 35 small spoonfuls of batter over the cherry filling to make the top crust.
- Bake for about 35 minutes or until toothpick comes clean.
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