You know that feeling when you want a whole cherry pie, but you definitely don’t want the work of making a whole cherry pie? I have that feeling a lot. Like, all the time.
This recipe is the answer to that problem. I’m going to show you how to make cherry pie bars that taste just like the real deal, but are about a million times easier.
Seriously, you’ll get a buttery shortbread crust, a sweet and tart cherry filling, and a crunchy crumble topping. It’s everything you love about pie, but you can eat it with your hands.
What You’ll Need
Getting your ingredients ready first is probably the single best thing you can do in any recipe. It just makes everything feel less frantic, you know? Here’s what you need to pull out of the pantry.
I broke it down into two parts: the crust (which is also the crumble topping, which is awesome) and that gooey cherry filling.
For the Crust & Crumble
This part does double duty, which is why I love it. Half of it gets pressed into the pan for the base, and the other half gets sprinkled on top. So simple.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 3 cups |
| Granulated Sugar | 1 cup |
| Baking Powder | 1 tsp |
| Salt | ½ tsp |
| Unsalted Butter | 1½ cups (3 sticks) |
| Large Egg | 1 |
| Vanilla Extract | 1 tsp |
A quick note on the butter: it needs to be cold. Not frozen solid, and definitely not soft. Just straight from the fridge, cut into little cubes. This is the secret to a good shortbread crust.
For the Cherry Filling
You can use fresh or frozen cherries here. If you use frozen, don’t thaw them first! Just toss them in right from the freezer. It prevents them from turning into a watery mess.
| Ingredient | Amount |
|---|---|
| Pitted Cherries | 4 cups (fresh or frozen) |
| Granulated Sugar | ¾ cup |
| Cornstarch | ¼ cup |
| Lemon Juice | 2 tbsp |
| Almond Extract | ¼ tsp (optional) |
That tiny bit of almond extract is a game changer. Cherries and almonds are best friends. It makes the cherry flavor pop in a way you just don’t expect. If you don’t have it, it’s fine, but if you do, use it.
Pro Tips from My Kitchen
I’ve made these bars more times than I can count, and I’ve made all the mistakes so you don’t have to. Here are a few things that really make a difference.
- Don’t Overwork the Crust Mixture. When you’re mixing the butter into the flour, you want it to look like coarse, sandy crumbs. If you mix it too much, the butter will warm up and melt, and you’ll get a tough, greasy crust instead of a light, crumbly one. Stop mixing when the biggest butter pieces are about the size of a pea.
- Par-Bake The Bottom Crust. Don’t skip this. Baking the bottom crust for about 15 minutes before you add the filling does two things. It gives it a head start on getting golden brown, and more importantly, it creates a barrier so the cherry juice doesn’t turn your bottom crust into a soggy sponge.
- Let The Bars Cool Completely. I know, this is the hardest part. The bars will smell so good coming out of the oven, and you’ll want to dive right in. But if you cut them while they’re warm, the filling will ooze everywhere and you’ll have a mess. Letting them cool for at least 2-3 hours (or even overnight in the fridge) lets the filling set up properly so you can get those nice, clean slices. Trust me on this one.
The Tools for the Job
You don’t need anything too fancy for this, which is part of the beauty of it.
- A 9×13 inch baking pan
- Parchment paper
- A couple of large mixing bowls
- A saucepan for the filling
- A whisk and a spatula
- A pastry cutter or two knives (or just your fingers!)
- Measuring cups and spoons
Let’s Get Baking: The Step-by-Step Guide
Alright, let’s do this thing. It looks like a lot of steps, but each one is super simple.
Step 1: Get Ready
First things first, preheat your oven to 375°F (190°C). Then, take your 9×13 inch pan and line it with parchment paper, leaving a little extra hanging over the sides. This will act like handles later, making it way easier to lift the bars out of the pan.
Step 2: Make the Crust & Crumble Mixture
In a big bowl, whisk together the 3 cups of flour, 1 cup of sugar, 1 tsp of baking powder, and ½ tsp of salt. Just get them all mixed up. Now, toss in your cold, cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour until it looks like wet sand with some pea-sized butter chunks still visible.
Step 3: Finish the Crust Dough
In a small bowl, lightly beat the 1 large egg with the 1 tsp of vanilla extract. Pour this into the flour and butter mixture. Use a fork or your hands to mix it until the dough just starts to come together. It will still be very crumbly, and that’s exactly what you want.
Step 4: Form the Bottom Crust
Take about two-thirds of that crumbly dough and dump it into your prepared pan. Use your fingers or the bottom of a measuring cup to press it down firmly and evenly across the bottom. Don’t worry about it being perfect. Just get it packed in there. Set the other one-third of the crumble mixture aside for the topping.
Step 5: The Important First Bake (Par-Baking)
Slide that pan into your preheated oven and bake for 15-17 minutes. You’re looking for the edges to be just barely starting to turn a light golden brown. This is that anti-soggy-bottom step I was talking about.
Step 6: Cook the Cherry Filling
While the crust is baking, make the filling. In a medium saucepan, stir together the 4 cups of cherries, ¾ cup of sugar, and ¼ cup of cornstarch. Do this before you turn on the heat, otherwise the cornstarch will get clumpy.
Step 7: Thicken the Filling
Place the saucepan over medium heat. Cook, stirring pretty often, until the mixture starts to bubble and thicken. This usually takes about 5-8 minutes. Let it bubble gently for about one minute to make sure the cornstarch is fully cooked (this gets rid of any starchy taste). Then, take it off the heat and stir in the 2 tbsp of lemon juice and the ¼ tsp of almond extract.
Step 8: Assemble the Bars
Once the bottom crust is done with its first bake, take it out of the oven. Immediately pour the warm cherry filling over the hot crust and spread it out evenly with a spatula.
Step 9: Add the Crumble Topping
Now grab that remaining one-third of the crumble mixture you set aside. Sprinkle it evenly all over the top of the cherry filling. It’s okay if some of the filling peeks through.
Step 10: The Final Bake
Put the pan back into the 375°F oven. Bake for another 30-35 minutes. You’ll know it’s done when the fruit filling is bubbly around the edges and the crumble topping is a beautiful golden brown.
Step 11: Cool Them Down (The Hardest Part)
Take the pan out and place it on a wire rack to cool completely. I mean it. Completely. This will take at least 2-3 hours at room temperature. If you’re impatient like me, you can stick the whole pan in the fridge after about an hour to speed things up.
Step 12: Slice and Serve
Once the bars are totally cool, use those parchment paper “handles” to lift the whole block out of the pan. Place it on a cutting board and use a sharp knife to cut it into squares. Now, finally, you can eat one. Or three.
Possible Substitutions and Variations
One of the best things about baking at home is that you can change things up.
- Different Fruit: This recipe is amazing with other fruits. Try using a mix of berries (blueberries, raspberries), peaches in the summer, or even apples in the fall (just cook the apples a little longer to soften them).
- Add Some Oats: For a chewier, more rustic crumble, replace ½ cup of the flour in the crust/crumble mixture with ½ cup of old-fashioned rolled oats.
- Spice it Up: Add ½ teaspoon of cinnamon or a ¼ teaspoon of cardamom to the flour mixture for a little bit of warmth.
- Nutty Topping: Mix ½ cup of chopped pecans or sliced almonds into the crumble topping before sprinkling it over the fruit. It adds a great crunch.
Leftovers and Storage
If you somehow have leftovers, they’re easy to store.
You can keep the bars in an airtight container at room temperature for about 2 days. The crumble might soften a tiny bit, but they’ll still be delicious.
For longer storage, put them in the fridge. They’ll last for up to a week in there. They actually taste amazing cold, right out of the fridge. You can also freeze them for up to 3 months. Just stack them in a freezer-safe container with parchment paper between the layers. Let them thaw at room temperature for an hour or two before serving.
Frequently Asked Questions
Q1. My crust seems really dry and crumbly. Did I do something wrong?
Ans: Probably not! The dough is supposed to be very crumbly. As long as it holds its shape when you press it into the pan, you’re good to go.
Q2. Can I use canned cherry pie filling instead?
Ans: You can, but I don’t recommend it. Canned filling is often way too sweet and has a gelatinous texture. Making it from scratch takes 10 minutes and tastes so much better.
Q3. Why did the bottom of my bars get soggy?
Ans: You probably skipped the par-baking step! Baking the bottom crust by itself first is the key to creating a seal that keeps the cherry juice from soaking in.
Q4. Can I use salted butter?
Ans: Yes, you can. If you only have salted butter, just reduce the salt in the recipe from ½ tsp to ¼ tsp.
Wrapping Up
See? That wasn’t so bad. You get all the comfort of a homemade cherry pie without any of the stress of rolling out a perfect crust. These bars are perfect for picnics, potlucks, or just for hiding in the back of the fridge for a late-night snack.
Now it’s your turn. Go make a batch of these and then come back and tell me how they turned out. I love hearing about your kitchen adventures, so drop a comment below if you have any questions or if you tried a fun variation