Home-Made Cherry Pie Bar Recipe - Storage space decoration (2024)

My Homemade Cherry Pie Bars are simple, delicious, and a perfect way to make those bright and flavorful rubies shine! Featuring a homemade cherry pie filling, these are as good as it gets.

What type(s) of cherries is/are best for baking?

Cherries are a beautiful thing, and practically all varieties are best for baking. I used classic sweet cherries, also known as purple or snacking cherries. Use any type you like best! If you use sour cherries, you may need to add a little more sugar.

How can I pit cherries without a pitter?

Welcome to my life! I, first, plucked the stems from the cherries. Then, I poked through each cherry, starting from the indent where the stem was, using a chopstick. Voila! The pits popped out effortlessly.

Can I make this recipe with pre-made cherry pie filling?

Absolutely! I wanted to offer a version completely made from scratch, but this recipe is classically made using 2 21 oz cans of cherry pie filling. Spruce yours up with a pinch of salt, and a bit of vanilla and/or almond extract to make those cans taste amazing.

How do I make the glaze?

The glaze is totally optional, but I think It looks gorgeous and adds nice flavor. Whisk 1 cup of icing sugar (also known as powdered sugar or confectioner’s sugar) with 3-5 tbsp milk. Start with 3 tbsp, and add more as needed to reach your desired consistency. Flavor it with vanilla/almond extract if you want!

TIPS FOR MAKING PERFECT HOMEMADE CHERRY PIE BARS

⭐Keep a close eye on the cherries as they cook and stir often to make sure the cornstarch doesn’t get lumpy. The absorption power of cornstarch is activated with heat, so keeping the mixture moving helps a lot.

⭐If you use pre-made cherry pie filling, try adding a pinch of salt and a splash of each vanilla and almond extracts. The flavor will go from meh to WOW!

⭐Make sure you have allowed the bars to cool completely to room temperature before adding a glaze, if you choose to do so. If they’re still warm, the glaze will melt and spread like crazy.

⭐Give these a try serving them a bit warm with a scoop of vanilla ice cream.

HOW TO STORE CHERRY PIE BARS

⭐How long do cherry pie bars last, you ask? They will last about 2 days at room temperature or 4-5 days stored in the fridge. They disappeared with 2 days in my house, so I don’t think you’ll have to pop them in the freeze, but just in case you want to save some for later they will last 6-8 months.

⭐Let your bars cool completely to room temperature and wrap the baking dish in plastic wrap/ bees wrap, or you can transfer the bars to an airtight container to store so they don’t dry out. A cake plate with a dome will do the trick as well! If you’ve frozen your bars, let them cool completely at room temperature rather than microwaving.

My Homemade Cherry Pie Bars are simple, delicious, and a perfect way to make those bright and flavorful rubies shine! Featuring a homemade cherry pie filling, these are as good as it gets.

Prep Time: 15minutes

Cook Time: 40minutes

Total Time: 55minutes

Servings: 12

INGREDIENTS:

Cherry filling*

⭐4 tbsp cornstarch

⭐1/2 cup water

⭐5 1/2 cups cherries whole, pitted

⭐2 tbsp lemon juice

⭐3/4 cup granulated sugar

⭐2 tsp vanilla extract

Bars

⭐1 cup butter unsalted, softened

⭐2 cups granulated sugar

⭐3/4 tsp salt

⭐4 large eggs

⭐1 tsp vanilla extract

⭐1/4 tsp almond extract

⭐3 cups all-purpose flour

⭐1 tsp baking powder

INSTRUCTIONS:

Cherry filling

⭐Whisk the cornstarch and water together to create a slurry. Add the cherries, lemon juice, sugar, vanilla, and prepared slurry to a large pot over medium heat.

⭐Bring the mixture to a boil, stirring often, then turn the heat down to low. Cook, continuing to stir often, for about 10-15 minutes until the cherries release their moisture and the mixture thickens slightly. Let the cherries cool to room temperature.

Bars

⭐Preheat the oven to 350F. Beat the butter, sugar, and salt together in a large mixing bowl until smooth. Add the eggs, beating them into the mixture one at a time, until combined. Add the vanilla and almond extract and give the mixture a quick stir.

⭐Whisk the flour and baking powder together, then add to the bowl of wet ingredients. Beat until you see no more flour, then scrape down the sides of the bowl and fold in any residual dry ingredients.

⭐Spray a 9×13 inch baking pan with cooking spray. Spread 3 cups of the batter evenly into the pan. Top with the prepared cherry filling, then dot the top of the filling with the remaining batter.

⭐Bake for 30-40 minutes, or until the dotted batter begins to brown around the edges. Let the bars cool completely before slicing and serving. Optional: Drizzle with glaze** before serving.

NOTES:

*The homemade cherry filling in this recipe can be replaced with 2 21 oz cans of premade filling.

**To make a basic glaze:1. Whisk 1 cup of icing sugar (also known as powdered sugar or confectioner’s sugar) with 3-5 tbsp milk. Start with 3 tbsp, and add more as needed to reach your desired consistency.

2. If you want to add flavor, you can add a splash of vanilla and/ or almond extract. Drizzle over the top of your completely cooled bars.

NUTRITIONAL INFO:

Calories: 505kcal | Carbohydrates: 83g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 306mg | Potassium: 240mg | Fiber: 2g | Sugar: 54g | Vitamin A: 603IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg