If you’re looking for a dessert that’s simple, sweet, and sure to win over any crowd, these cherry pie filling bars are just what you need. I make them every year for my birthday, and honestly, they’re one of the best things I bake all year long. The cherry pie filling adds just the right amount of sweetness and a lovely pop of color and flavor, while the crumbly buttery crust and crumb topping provide perfect texture contrast. Whether you’re new to baking or a seasoned pro, this recipe is straightforward, quick, and absolutely delicious!
Ingredients
For the Crust and Crumble Topping:
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2 ½ cups all-purpose flour
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1 cup granulated sugar
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup (2 sticks) unsalted butter, cold and cubed
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2 large eggs
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1 teaspoon vanilla extract
For the Cherry Filling:
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1 can (21 oz) cherry pie filling (you can use homemade or store-bought)
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Optional: 1 tablespoon cornstarch (if you want to thicken the filling a bit more)
Equipment Needed
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9x13 inch baking pan
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Mixing bowls (at least two)
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Electric mixer or stand mixer (or a sturdy wooden spoon and good arm strength!)
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Measuring cups and spoons
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Spatula
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Oven
Step 1: Preparing the Crust and Crumble
Start by preheating your oven to 350°F (175°C). While the oven warms, grease your 9x13 inch baking pan with butter or non-stick spray.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well to distribute the ingredients evenly.
Next, add the cold, cubed butter to the dry ingredients. Using your fingers, a pastry cutter, or two forks, work the butter into the flour mixture until it resembles coarse crumbs. If you have a stand mixer with a paddle attachment, this step gets even easier.
Once the butter is worked in, add the eggs and vanilla extract to the bowl. Mix until just combined — the dough will be crumbly but should hold together if pressed. Don’t overmix!
Step 2: Pressing the Crust
Take about two-thirds of the crumbly dough and press it evenly into the bottom of your prepared pan. The dough should form a compact, even layer to serve as the crust.
This crust is the base that holds everything together, so make sure to press firmly but gently with your fingers or the back of a spoon.
Pop the crust into the oven and bake for 15 minutes. You want it to be lightly golden but not fully cooked yet.
Step 3: Preparing the Cherry Filling
While the crust bakes, prepare your cherry filling. If you’re using store-bought cherry pie filling, it’s usually ready to go straight into the bars.
If you want a thicker filling (which I recommend, so the bars don’t get too soggy), stir in 1 tablespoon of cornstarch to the pie filling. This will help it set up nicely when baked.
Once the crust has baked for 15 minutes, carefully remove it from the oven.
Step 4: Adding the Filling and Topping
Spread the cherry pie filling evenly over the warm crust layer.
Then, crumble the remaining one-third of the dough over the cherry filling. You want nice little clumps that will bake into a buttery, crisp topping. Don’t press the topping down — let it stay crumbly!
Step 5: Bake the Bars
Return the pan to the oven and bake for another 30-35 minutes, or until the topping is golden brown and the cherry filling is bubbly around the edges.
Keep an eye on the topping during the last 10 minutes to make sure it doesn’t burn. If it’s browning too quickly, tent the pan loosely with aluminum foil.
Step 6: Cooling and Serving
Once baked, remove the bars from the oven and allow them to cool completely in the pan on a wire rack. This cooling step is important because it lets the cherry filling set up, making the bars easier to cut and serve.
After they’ve cooled, cut into squares and serve. These bars are fantastic on their own or topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips and Tricks for Perfect Bars Every Time
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Butter Temperature: Using cold butter helps create that perfect crumbly texture. Warm butter makes the dough too soft and the bars denser.
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Egg Size Matters: Use large eggs to ensure the right dough consistency.
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Pie Filling Choices: While cherry pie filling is classic, you can easily swap in blueberry, apple, or even peach filling for a delicious twist.
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Make-Ahead: These bars can be made a day in advance and stored tightly covered at room temperature. They actually taste better after the flavors meld overnight!
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Freezing: Wrap bars tightly and freeze for up to 3 months. Thaw at room temperature before serving.
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Serving Ideas: Serve warm with vanilla ice cream for a classic dessert or alongside coffee for a sweet snack.
Why These Bars Are a Crowd-Pleaser
These cherry pie filling bars combine the best of all worlds—sweet, tart, buttery, crumbly, and easy to eat with your hands. They’re less fussy than a pie, more portable than a cake, and super simple to make even for novice bakers. Plus, cherry pie filling adds a nostalgic flavor that many people love, especially around holidays or birthdays.
I always get requests for this recipe once people taste it, and it’s become a birthday tradition in my family. It’s perfect for potlucks, bake sales, or just a cozy night in.
Variations to Try
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Add Nuts: Sprinkle chopped pecans or walnuts on top before baking for extra crunch.
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Mix in Spices: Add a teaspoon of cinnamon or almond extract to the dough for a flavor boost.
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Glaze It: Once cooled, drizzle a simple powdered sugar glaze over the bars for a shiny finish.
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Double Fruit Layer: Use a layer of raspberry or blueberry pie filling under the cherry for a two-tone fruit bar.
Final Thoughts
Baking these cherry pie filling bars is a wonderful way to celebrate any special occasion, and they always bring smiles around the table. They’re simple, satisfying, and full of that comforting homemade feel that makes desserts truly memorable.
Give this recipe a try for your next birthday, holiday, or anytime you want to impress without the fuss. Enjoy!
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