Cherry Pie Bars
I've never been much of a pie eater. My motto has always been: "Why eat pie when you can eat cake." A few years ago, I had my very first piece of Pumpkin Pie. Although, I make Pumpkin Pie for Thanksgiving most years, I never had a piece of it. And Cherry Pie really never appealed to me. If I was going to have a piece of pie it would be Apple. But these Cherry Pie Bars are a game changer!
Butter, sugar, salt, eggs, vanilla and almond extract, flour, and cherry pie filling are all the ingredients you will need to make this easy Cherry Pie Bar recipe. The glaze is what really seals the deal and for that you'll need confectioners' sugar, vanilla and almond extract, and heavy cream. This is a perfect mid week treat!
This recipe uses the batter for both the bottom and the top of the bar. Making it one of the easiest recipes that I make. I have made a few changes to this recipe to make it my own but the original recipe comes from tasteofhome.com. For me, I cut the recipe in half, increase the almond extract and use heavy cream instead of milk in my sugar glaze. That's the beauty of baking/cooking, you can increase/decrease add and take out what you want.
I'm pretty sure that you can have this in the morning with coffee or after dinner as dessert. No rules, no judgement, just really good Cherry Pie Bars!
Cherry Pie Bars
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups flour
- 1 can cherry pie filling
- 1/2 cup confectioners'sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 to 1 1/2 tablespoons heavy cream
- Preheat Oven to 350 degrees and prepare a 13x9 baking pan with a baking spray.
- In a stand up mixer, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time and beat well after adding each egg. Add vanilla and almond extracts. Gradually add flour until completely mixed. Spread 3/4 of the dough in the prepared baking pan. Spread the pie filling over the dough. Drop the remaining dough by teaspoonfuls over filling. Bake about 30-35 minutes or until golden brown. Completely cool in the pan on a wire rack. Glaze: in a cup measurer mix confectioners' sugar, vanilla and almond extracts and enough heavy cream to reach desired consistency; drizzle over top.
- I like my glaze to be thick so, I usually cut back on the heavy cream. The more heavy cream you use the thinner it will be.