These cherry pie bars are dangerously good—I often have to resist sneaking a piece after the kids are asleep. The buttery shortbread crust and sweet-tart cherry filling make a comforting treat that’s perfect for potlucks, bake sales, or a cozy night in. If you’re trying to trim down, you might want to share these right away; they’re that tempting.
The shortbread base in this recipe comes from an Amish-style cookbook and delivers a rich, tender crumb that holds up well under the cherry filling. I like making my own cherry pie filling when I have time, but store-bought canned filling works just as well and speeds things up. A simple glaze is optional—I usually leave it off and stir some crushed nuts into the crumb topping for a touch of salt and texture.
Cherry Pie Bars
marilynpeight
20 mins
30–40 mins
Dessert
American
16
Ingredients
- 1 cup salted butter softened
- 3/4 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder rounded
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 quart cherry pie filling or two 21 oz. cans
- 1/2 cup crushed pecans or walnuts optional
Glaze (optional)
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk add more or less to reach desired consistency
Instructions
Preheat oven to 350°F (175°C)
- Cream the softened butter and sugar until smooth. Stir in the egg yolks and vanilla until combined. Add the baking powder, salt, and flour. Mix until the dough is soft and slightly crumbly — it should hold together when rolled into a ball.
- Reserve about 3/4 cup of dough for the topping. Press the remaining dough evenly into the bottom of a well-greased 9 x 13-inch baking dish. If you like nuts, mix the reserved dough with 1/2 cup finely crushed pecans or walnuts.
- Spread the cherry pie filling over the crust, then crumble the reserved dough (with or without nuts) over the top. Bake 30–40 minutes, until the topping is golden and the filling bubbles. If you prefer a crisper crust, you can pre-bake the bottom layer for 4–5 minutes before adding the filling.
- Let the bars cool completely. If using the glaze, whisk confectioners’ sugar with vanilla and enough milk to make a spreadable consistency, then drizzle over the cooled bars. Chill for several hours to set before cutting for cleaner slices.
Notes
Pre-baking the crust for about five minutes gives a slightly crispier base, but it’s optional. Without pre-baking you’ll have a softer shortbread texture that still tastes wonderful. Oven temperatures vary, so bake until the top is golden and the filling is bubbling.
Storage: Keep the bars refrigerated if storing more than a day. Freezing is not recommended because the filling may separate and become watery when thawed.
Make-ahead tip: Bake the bars, cool them completely, then refrigerate until firm. This makes slicing easier and neater.
Cherry Pie Bars, Shortbread Bars, Cherry Shortbread Bars, Amish-style recipe
Let us know how it turned out by leaving a comment and a rating.
Step 1: Cream the softened butter and sugar until smooth. Whisk in the egg yolks and vanilla, then add baking powder, salt, and flour. Mix until the dough holds together in a soft, slightly crumbly mass.
Steps 2–3: Press all but about a third of the dough into the bottom of a greased or well-buttered 13×9-inch pan. Mix the reserved dough with crushed nuts if desired and crumble over the cherries. Bake 30–40 minutes until the top is golden and the filling bubbles. Let cool completely.
Step 4: For the glaze, whisk confectioners’ sugar with vanilla and just enough milk to reach a drizzling consistency. Drizzle over cooled bars with a spoon or a small piping bag. Refrigerate a few hours to set before cutting for cleaner slices.
Serving and storage: These bars are best chilled and served cold or at room temperature. Store leftovers in the refrigerator for up to 4–5 days. Freezing is not recommended because the filling may separate and change texture when thawed.
If you enjoyed this recipe, please leave a rating and a comment to let others know how it turned out. Thank you for stopping by—wishing you a blessed, peaceful day. — Marilyn Stoltzfus Peight
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