Glazed Cherry Pie Bars — Just like your favorite cherry pie but way easier!! A no-roll crust with juicy cherries and topped with a sweet glaze! Perfect for parties, events, and holidays!!
Easy Cherry Pie Filling Dessert
My grandma used to make the best cherry pie. Nothing could ever come close to her pie. Tender, buttery, and perfectly sweet.
However, I’m not a pie-maker and prefer the ease of pie bars. These cherry pie bars are perfect for all of us non-pie-makers.
There’s a buttery, soft, tender crust topped with cherry pie filling before being baked and glazed. There’s almond extract in both the bars and the glaze, which adds the most heavenly flavor. The cherry and almond extract combination is absolutely perfect and reminds me of my favorite Cherry Bread with Cherry-Almond Glaze.
It’s a great recipe for parties, events, and holiday celebrations because the recipe makes a large amount. They’d be great for a Valentine’s Day, Christmas, or Fourth of July party with the red and white colors popping through.
What’s in Cherry Pie Bars?
To make the cherry almond bars, you’ll need:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Almond extract
- All-purpose flour
- Canned cherry pie filling
- Confectioners’ sugar
How to Make Cherry Pie Bars
This is hands down one of my favorite recipes using cherry pie filling! Simply cream together the butter, sugar, and salt. Once the mixture is light and fluffy, add in the eggs and extracts. Stir the flour in last.
Turn about 75% of the dough into a greased jelly roll pan. Smooth it out with a spatula (it’ll be sticky!), then top with canned cherry pie filling.
Drop remaining dough over the filling before baking the bars. Allow the cherry almond bars to cool completely before glazing.
Do I Have to Use a Jelly Roll Pan?
No, you don’t. I baked the bars using a 15x10x1-inch jelly roll pan and appreciate that they don’t turn out overly thick. However, you could probably use a 9×13-inch pan, noting the bars will be thicker and the baking time will be longer.
Tips for Making Cherry Pie Bars
Note that the dough will be very sticky and tacky. It’s hard to smooth out to form the crust, but just be patient and take your time.
If you love almond extract, up the amount in the dough to 1/2 teaspoon. I don’t recommend adding any more than that though, because almond extract is potent.
I’ve only made this recipe as written, but I bet you could use another fruit pie filling, if desired.
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Glazed Cherry Pie Bars
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- ½ teaspoon salt, or to taste
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, or 1/2 teaspoon if you love almond extract
- 3 cups all-purpose flour
- two 21-ounce cans cherry pie filling
- 1 ¼ cups confectioners’ sugar, sifted if yours is particularly lumpy
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 to 3 tablespoons milk, as necessary for consistency
- Preheat oven to 350F. Spray a 15x10x1-inch jelly roll pan with cooking spray; set aside. Optionally, line the pan with a sheet of foil and spray with cooking spray. The advantage is you can lift the bars out by the foil and cut them more neatly on a cutting board.
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, sugar, salt, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl.
- Add the eggs, one at a time, beating well after each addition. Stop and scrape down the sides of the bowl.
- Add the extracts and beat on medium-high speed to incorporate, about 30 seconds.
- Gradually add the flour and beat on medium-low speed to incorporate, about 1 minute.
- Turn about 75% of the dough out into a prepared pan and spread with a spatula to create a smooth, even, flat layer. It’s sticky, tacky, and requires some patience, but just keep spreading and finessing it into the corners.
- Add the pie filling and spread to evenly distribute leaving a 1/4-inch bare margin from edges of pan. It spreads while baking and trying to prevent filling from sticking to sides of pan is advised so it doesn’t burn.
- Drop remaining dough by 2-teaspoonfuls over pie filling. It’s very sticky and I find it easiest to use a 2-tablespoon cookie scoop filled about halfway. The dough will spread together somewhat as the bars bake.
- Bake for 35 minutes, or until dough on top and around the edges is very lightly golden brown.
- Allow bars to cool completely in pan on a wire rack.
- To a medium bowl, add the confectioners’ sugar, extracts, and enough milk to reach desired consistency.
- Evenly drizzle glaze over the bars and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Cherry Desserts:
Triple Chocolate Cherry Cake — Loaded with juicy cherries and topped with an easy homemade chocolate frosting. This is yet another cherry pie filling dessert, but this cake tastes completely homemade!
Mini Cherry Oreo Cheesecakes – EASY mini cheesecakes loaded with cherries and an Oreo cookie crust!! The hit of your Valentine’s Day party! Another of my favorite recipes using cherry pie filling!
Sweet Soft Cherry Bread with Cherry-Almond Glaze – An easy quickbread that’s perfect for Valentine’s Day, Easter, or Mother’s Day! Because you can never have too much pink!
Glazed Cherry Bonbon Cookies — Soft, buttery, pink cookies with the surprise of a juicy, sweet maraschino cherry in the middle that also helps keep the cookies moist!
Maraschino Cherry White Chocolate Cookies – Super soft buttery cookies stuffed with white chocolate and cherries! Perfect for Valentine’s Day!
Chocolate Chip and Cherry Blondies – Fruit for dessert takes on new meaning with these easy bars!
Cherry Cream Pie – An old-fashioned pie with homemade scratch crust topped with NO-BAKE layers of sweetened cream cheese along with juicy cherry pie filling!! If you like cherry pie, you’re going to LOVE this amped up version!!