Cherry Pie Bars

 Yield: 16 bars

Pan: 9x9-inch baking pan (or 9x13 for thinner bars)
Prep time: 15 minutes
Bake time: 35–40 minutes
Cool time: 1 hour

Ingredients

For the crust & topping (same mixture):

• 2 cups all-purpose flour

• 1 cup granulated sugar

• ½ tsp salt

• 1 cup unsalted butter, cold and cut into small cubes

• 1 large egg yolk (optional, for extra tenderness)

For the cherry filling:

• 2 cups cherry pie filling (canned, or use 2½ cups frozen tart cherries + ½ cup sugar + 2 tbsp cornstarch)

• 1 tbsp lemon juice (if using homemade filling)

• ½ tsp almond extract (optional, enhances cherry flavor)

For the glaze (optional):

• ½ cup powdered sugar

• 1–2 tbsp milk or cherry juice

Instructions

1. Preheat and prepare pan
Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.

2. Make the crust mixture
In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture looks like coarse crumbs.
Optional: Stir in the egg yolk for a more tender crust.

3. Reserve topping
Measure out ¾ cup of the crumb mixture and set aside for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form an even crust.

4. Prepare the filling
If using canned pie filling, stir in almond extract (if desired).
If using homemade: In a small bowl, combine frozen cherries, sugar, cornstarch, and lemon juice. Let sit for 5 minutes.

5. Assemble
Spread the cherry filling evenly over the crust. Sprinkle the reserved crumb mixture over the top.

6. Bake
Bake for 35–40 minutes, until the edges are golden brown and the filling is bubbly. If the top browns too quickly, tent loosely with foil.

7. Cool
Let the bars cool completely in the pan on a wire rack (about 1 hour). Then lift out using the parchment overhang.

8. Glaze (optional)
Whisk powdered sugar with milk or cherry juice until smooth. Drizzle over the cooled bars.

9. Cut and serve
Slice into 16 squares. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tips

• Use a 9x13 pan – Double the crust/filling for a larger batch. Bake for 30–35 minutes.

• Make ahead – Bars freeze well (un-glazed) for up to 3 months. Thaw and glaze before serving.

• Add nuts – Mix ¼ cup chopped pecans or almonds into the topping.

• Lighter version – Use half whole-wheat flour and reduce sugar slightly.

Enjoy your cherry pie bars! 🍒