Cherry Pie Bars
Ingredients
Crust & Topping (same dough)
- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g / 2 sticks) cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of ½ lemon (optional but excellent)
Cherry Filling
- 4 cups cherry pie filling OR
- 4 cups pitted cherries (fresh or frozen)
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract (classic bakery flavor)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
- ½ teaspoon vanilla
Instructions
Prep
- Preheat oven to 350°F (175°C)
- Line a 9×13-inch (23×33 cm) pan with parchment paper, leaving overhang
Make the Dough
- In a large bowl, whisk flour, sugar, baking powder, and salt
- Cut in cold butter using fingers or pastry cutter until crumbly
- Add egg, vanilla, and lemon zest
- Mix just until dough forms (it will be soft, not sticky)
Divide dough:**
- ⅔ for the bottom
- ⅓ for the topping
Press the Bottom Crust
- Press ⅔ of dough evenly into the pan
- Bake 15 minutes until lightly golden
Make the Cherry Filling (if homemade)
- Combine cherries, sugar, cornstarch, lemon juice
- Cook over medium heat 5–7 minutes until thick and glossy
- Remove from heat, stir in almond extract
- Cool slightly
(Skip this step if using canned filling)
Assemble
- Spread cherry filling evenly over warm crust
- Crumble remaining dough evenly over the top (don’t press)
Bake
- Bake 35–40 minutes
- Top should be golden and filling bubbling at edge
Cool (Important!)
- Cool completely in the pan (at least 2 hours)
- This allows the bars to set cleanly
Optional Glaze
- Whisk glaze ingredients
- Drizzle over cooled bars for bakery-style finish
Cutting Tips
- Use a sharp knife
- Wipe blade between cuts
- For extra clean cuts: chill 30 minutes before slicing
Variations
- Blueberry, raspberry, apple, or mixed berry all work
- Add sliced almonds on top
- Swap half flour for almond flour for richer flavor