Homemade cherry pie bars

These delicious cherry pie bars have a buttery, soft crust, a sweet and tangy cherry filling, and a simple vanilla glaze. They’re easier to make than a traditional pie and perfect for dessert, tea time, or sharing with family.

Prep time: 20 minutes Bake time: 35–45 minutes Cooling time: 1–2 hours Yield: 12–16 bars

Ingredients

For the buttery crust and topping

• 1 cup (227 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2½ cups (315 g) all-purpose flour (maida)

• ½ tsp baking powder

• ¼ tsp salt

For the cherry filling

– 1 can cherry pie filling (about 595–600 g)

If you don’t have canned cherry filling, make your own using:

• 2 cups pitted fresh or frozen cherries

• ⅓ cup sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp cold water

For the vanilla glaze

• ½ cup (60 g) icing sugar

• 1–2 tbsp milk

• ¼ tsp vanilla extract

Instructions

Step 1: Prepare the oven and pan

1. Preheat the oven to 175°C (350°F).

2. Line a 9 × 13-inch (23 × 33 cm) baking pan with baking paper.

3. Lightly grease the paper to prevent sticking.

Step 2: Make the dough

1. In a large bowl, beat the softened butter and sugar for 2–3 minutes until creamy and fluffy.

2. Add the eggs and vanilla extract, then mix until smooth.

3. In a separate bowl, combine the flour, baking powder, and salt.

4. Gradually add the dry ingredients to the butter mixture.

5. Mix until a soft, thick dough forms. Avoid overmixing.

Step 3: Prepare homemade cherry filling (optional)

Skip this step if using canned filling.

1. Place the cherries, sugar, and lemon juice in a saucepan over medium heat.

2. Cook for 5–8 minutes, stirring occasionally, until the cherries soften and release their juices.

3. Stir the cornstarch and cold water together until smooth.

4. Add the mixture to the cherries and cook for another 1–2 minutes until thick and glossy.

5. Remove from the heat and allow the filling to cool.

Step 4: Make the bottom crust

1. Set aside approximately one-third of the dough for the topping.

2. Press the remaining dough evenly into the prepared pan.

3. Bake for 10 minutes to help the crust set.

Step 5: Add the cherry filling

1. Remove the pan from the oven.

2. Spread the cherry filling evenly over the partially baked crust.

3. Leave a small border around the edges to help prevent the filling from sticking to the pan.

Step 6: Add the topping

1. Drop small spoonfuls of the reserved dough over the cherry filling.

2. Leave gaps between the spoonfuls so some of the cherry filling remains visible.

3. Return the pan to the oven.

4. Bake for 25–35 minutes, until the topping is lightly golden and the edges are set.

Step 7: Cool the bars

Let the bars cool in the pan for 1–2 hours. For cleaner slices, refrigerate for another 30 minutes before cutting.

Don’t cut the bars while they’re hot, as the filling will be soft and may spill out.

Step 8: Make the vanilla glaze

1. Combine the icing sugar, 1 tbsp milk, and vanilla extract in a small bowl.

2. Whisk until smooth.

3. Add a little more milk if needed to reach a drizzle-friendly consistency.

4. Drizzle over the completely cooled bars.

5. Let the glaze set before slicing into squares.

Tips for the best cherry pie bars

• Use softened butter: This helps create a tender, buttery crust.

• Cool homemade filling: Hot filling can make the dough greasy and difficult to handle.

• Don’t overbake: The topping should be lightly golden, not dark brown.

• Add almond flavour: Mix ½ tsp almond extract into the dough for a classic cherry-and-almond combination.

• Cut neatly: Use a sharp knife and wipe it clean between cuts.

Storage

• Room temperature: Up to 1 day in a cool environment.

• Refrigerator: Up to 5 days in an airtight container.

• Freezer: Up to 3 months, preferably without the glaze. Thaw in the refrigerator and glaze before serving.

Serving suggestion: Serve the bars chilled or at room temperature with tea, coffee, or a scoop of vanilla ice cream. Enjoy! 🍒