Cherry Pie Bars

Cherry Pie Bar

I am not quite done with Superbowl recipes (I’ll have another later this week!), but I made these Cherry Pie Bars a couple of days ago and they were so fantastic I couldn’t wait to share the recipe!  I love anything cherry and combined with the crumbly streusel topping, they are beyond yummy.  And so incredibly easy to make.  I think they would make a lovely Valentine’s Day treat!

Cherry Pie Bars


Cherry Pie Bars
Crust and Topping
  • 1½ c. All-Purpose Flour
  • ¾ c. Granulated Sugar
  • ¼ t. Salt
  • ¾ c. Unsalted Butter, softened
Cherry Filling
  • 2 Large Eggs
  • 1 c. Granulated Sugar
  • ½ c. Sour Cream
  • ⅓ c., plus 1 T. All-Purpose Flour
  • 1 t. Almond Extract
  • 12-16 oz. Frozen, Unsweetened Dark Cherries (I could only find 12 oz. in my store)
  1. Preheat oven to 350 degrees. Grease an 8x8 pan with non-stick cooking spray.
For the Crust and Topping
  1. Whisk together the flour, sugar and salt in a medium bowl. Cut the butter into ½-inch pieces and add to the flour mixture. Cut in with a fork or use your fingers (my preferred method) until the butter is evenly distributed and the mixture resembles breadcrumbs. Evenly press ¾ of the mixture into the bottom of the pan and reserve the rest for topping.
For the Cherry Filling
  1. In a large bowl, whisk together the eggs, sugar, sour cream, flour and almond extract. Gently fold in the cherries and pour over the crust. Sprinkle the remaining topping mixture evenly over the top
  2. Bake for 45 to 55 minutes (mine took 55 minutes) until the top turns golden brown. Cool completely on a wire rack before cutting.
Makes 16 bars.


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11 Replies to “Cherry Pie Bars

  1. mine did not bake in the middle at all after 55 minutes so I could only salvage the side pieces for eating
    I did use an 8 inch square (nonstick) springform pan maybe that made a difference

  2. These are lovely and easy to bake. I used thawed cherries- so the entire batch was pink.
    Next time I will use your suggestion of frozen cherries.

  3. These are so delicious! I used fresh cherries from the National Cherry Festival in Traverse City, Michigan and it turned out great. I have a couple questions though– how long do you find they last? Do they get soggy for you? I kept them in the ceramic pan with a glass lid for a few days. They were fine the next day (still a bit crunchy crust) but by day two they were soggy with no crunch left in the crust. I’d like to make another batch tonight for a BBQ tomorrow and to entertain on Saturday, but not sure if they’ll last until Saturday!

  4. Sarshie, I’m sorry I’m just now responding! These won’t stay crunchy more than a day or so because of the juices of the cherries unfortunately. 🙁

  5. Delicious! I used frozen cherries; I defrosted them for one minute, but then decided I would use them as us and just bake until the center was set regardless of time. Mine needed to bake a lot longer than 55 minutes-right about 80. Everything tastes great!

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