Irresistible Cherry Pie Bars with Almond Glaze

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Irresistible Cherry Pie Bars with Almond Glaze

These cherry pie bars deliver all the joy of classic cherry pie in an easy, shareable format. A buttery shortbread-like crust and crumbly topping sandwich juicy cherry pie filling, finished with a sweet almond glaze that drizzles perfectly over the top. They’re tart-sweet, portable, and always a hit at potlucks, holidays, or family gatherings.

Cherry pie bars have become a modern favorite, blending the nostalgia of homemade pie with the convenience of bar desserts. This comprehensive guide covers their history, tips for perfect results, a foolproof recipe, endless variations, serving ideas, storage advice, and more. You’ll become a cherry pie bar expert by the end!

The History and Evolution of Cherry Pie Bars

Cherry desserts trace their roots back thousands of years. Cherries originated near the Black and Caspian Seas, prized by ancient Greeks and Romans who cultivated them extensively. The first recorded cherry pies appeared in Europe during the medieval period, with sweet fruit pies emerging in cookbooks by the late Middle Ages.

Cherry pie gained iconic status in America during the 18th and 19th centuries as settlers cultivated cherries westward. It became synonymous with patriotism—famously linked to George Washington (though the cherry tree story is myth)—and holidays like the Fourth of July, when cherries are in season.

Bar versions of pies exploded in popularity in the mid-20th century. Home bakers sought easier alternatives to rolling pie crusts, especially for feeding crowds. Recipes using canned pie filling (introduced widely post-WWII) made desserts quicker and more accessible. Cherry pie bars, often baked in jelly roll pans with a simple dough that doubles as crust and topping, became Midwest and Southern staples at church suppers, picnics, and bake sales.

Today, viral recipes on blogs and social media have revived them, with twists like almond glaze (enhancing cherry’s natural flavor) or from-scratch fillings. They’re a testament to American ingenuity: turning labor-intensive classics into effortless crowd-pleasers.

Why You’ll Love These Cherry Pie Bars

These bars offer endless appeal:

  • Ease: No pie crust rolling or lattice—weave one dough for base and topping.
  • Flavor Balance: Tart cherries contrast buttery dough; almond glaze adds nutty sweetness.
  • Versatility: Use canned filling for speed or homemade for freshness.
  • Portability: Cut neatly, travel well—no forks needed.
  • Crowd-Pleaser: Feed 24-48 easily; perfect for holidays (red color shines at Christmas/Valentine’s) or summer BBQs.
  • Make-Ahead: Improve overnight; freeze beautifully.

Nutritionally moderate (about 200-300 calories per bar), they’re indulgent yet fruit-forward.

Choosing the Best Ingredients

Quality matters for standout bars.

  • Butter: Unsalted for control; softened for creaming.
  • Sugar: Granulated for dough; powdered for smooth glaze.
  • Eggs: Bind and enrich; room temperature best.
  • Flour: All-purpose for tender structure.
  • Cherry Pie Filling: Two 21-oz cans (like Duncan Hines or Comstock). Premium brands have more cherries. Or make homemade (recipe below).
  • Extracts: Vanilla and almond—almond elevates cherries magically.
  • Optional Add-Ins: Lemon zest for brightness, sliced almonds for crunch.

Pro Tip: Use room-temperature ingredients for even mixing and better texture.

Classic Cherry Pie Bars with Almond Glaze Recipe

This recipe yields about 48 bars in a 15×10-inch jelly roll pan. Prep: 20 minutes. Bake: 35-40 minutes.

Ingredients

For the Bars:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 2 (21-ounce) cans cherry pie filling

For the Almond Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-3 tablespoons milk (adjust for drizzling consistency)

Instructions

  1. Preheat and Prep: Preheat oven to 350°F. Grease a 15x10x1-inch jelly roll pan (or line with parchment for easy removal).
  2. Cream Butter and Sugar: In a large bowl, beat butter, sugar, and salt until light and fluffy (5-7 minutes).
  3. Add Eggs and Extracts: Beat in eggs one at a time, then vanilla and almond extracts.
  4. Incorporate Flour: Gradually add flour on low speed until just combined—don’t overmix.
  5. Assemble Base: Spread about 3 cups (three-quarters) of dough evenly into prepared pan.
  6. Add Filling: Spread cherry pie filling over dough, leaving a small border.
  7. Top with Dough: Drop remaining dough by teaspoonfuls over filling. Gently spread—gaps are fine for peekaboo cherries.
  8. Bake: 35-40 minutes until golden brown. Cool completely in pan on wire rack (at least 2 hours).
  9. Glaze: Whisk powdered sugar, extracts, and milk. Drizzle over cooled bars.
  10. Slice and Serve: Cut into squares. Enjoy!

Nutritional Info (Per Bar, Approximate)

  • Calories: 250
  • Fat: 10g
  • Carbs: 40g
  • Protein: 3g

Homemade Cherry Pie Filling Option

For fresher flavor, make your own (replaces two cans):

  • 5-6 cups pitted cherries (fresh/frozen)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract

Simmer cherries, sugar, and lemon juice. Dissolve cornstarch in water; stir in to thicken. Cool before using.

Variations to Suit Every Taste

Customize endlessly:

  1. Blueberry or Mixed Berry → Swap filling; add lemon zest.
  2. Peach Pie Bars → Use peach filling; cinnamon in dough.
  3. Apple Cherry → Mix fillings; add nutmeg.
  4. Black Forest → Add mini chocolate chips over filling.
  5. Cream Cheese Layer → Spread softened cream cheese/sugar/egg mix before filling.
  6. Oat Crumble → Add oats/brown sugar to topping.
  7. Gluten-Free → Use 1:1 GF flour blend.
  8. Vegan → Dairy-free butter, flax eggs, plant milk.
  9. Mini Bars → Bake in 9×13 for thicker bars (longer bake time).
  10. No Glaze → Dust with powdered sugar or leave plain.

Serving Suggestions and Pairings

These bars shine in many settings:

  • Holidays: Valentine’s (heart cuts), Christmas, Fourth of July.
  • Potlucks/Picnics: Portable and sturdy.
  • With Ice Cream: Vanilla bean for à la mode vibe.
  • Breakfast Treat: With coffee.
  • Beverage Pairings: Milk, coffee, rosé wine, or almond milk latte.

Add whipped cream or nuts for extra indulgence.

Storage and Make-Ahead Tips

  • Room Temperature: 1-2 days in airtight container.
  • Refrigerator: Up to 5 days (glaze stays pretty).
  • Freezer: Unglazed bars up to 3 months. Thaw, then glaze.
  • Make-Ahead: Bake day before—flavors meld beautifully.

Refresh leftovers: Microwave briefly or serve chilled.

Troubleshooting and FAQs

Bars too crumbly? → Overbaked or overmixed dough—next time bake less.

Filling runny? → Use quality filling or pre-thicken canned.

Can I use 9×13 pan? → Yes, but thicker bars; bake 45-50 minutes.

No almond extract? → Use all vanilla.

Vegan version? → Yes, with substitutions.

Best cherry brand? → Duncan Hines Premium or Lucky Leaf.

These cherry pie bars capture pie essence without fuss. Bake a batch—you’ll see why they’re beloved!

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