Cherry Pie Bars with Vanilla Glaze: A Crowd-Pleasing Dessert You’ll Make Again and Again
If you love the flavors of a classic cherry pie but want something a little easier to slice, share, and serve, these Cherry Pie Bars are about to become your new favorite bake. With a buttery, golden shortbread-style crust, a luscious cherry filling bursting with jammy fruit, and a sweet vanilla glaze drizzled right over the top, every single bite feels like a celebration. They come together in a 9×13 baking dish, which means no fussy pastry crimping — just pure, honest comfort food that feeds a crowd.
Whether you’re bringing a dish to a potluck, baking for the holidays, or simply craving something special on a Sunday afternoon, this recipe delivers every time. Let’s get into it.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cans (21 oz each) cherry pie filling
- 1 tablespoon lemon juice
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the eggs and vanilla extract, then mix until a soft, crumbly dough comes together.
- Press about two-thirds of the dough evenly into the bottom of the prepared baking dish to form the base layer.
- In a bowl, stir together the cherry pie filling and lemon juice, then spread it evenly over the crust.
- Crumble the remaining dough over the top of the cherry filling, distributing it as evenly as possible.
- Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Remove from the oven and allow the bars to cool completely in the pan before glazing.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle generously over the cooled bars.
- Slice into bars and serve. Store any leftovers covered at room temperature for up to two days, or refrigerate for up to five days.
Tips for the Best Cherry Pie Bars
Keep your butter cold right up until you use it — this is what gives the crust and crumble topping that irresistible tender, flaky texture. If your kitchen is warm, pop the cubed butter into the freezer for 10 minutes before starting.
You can easily swap the cherry pie filling for blueberry, apple, or peach filling if you want to change things up with the seasons. The base recipe works beautifully with any fruit filling you love.
For cleaner slices, refrigerate the bars for about an hour after glazing before cutting. A sharp knife wiped clean between cuts will give you those picture-perfect squares every time.
