Cherry Pie Bars

stack of three cherry pie bars

5 from 1 reviews

Loaded with a buttery crust on the bottom and some more sprinkled on top and jam-packed with an easy cherry pie filling, these Cherry Pie Bars are your new go-to, easy as pie recipe!



For the Crust & Topping:

For the Filling:

  • 2 cups (400 grams) granulated sugar
  • ¾ cup (90 grams) all-purpose flour
  • Pinch of kosher salt
  • 4 large eggs, room temperature
  • 1 cup (227 grams) full-fat sour cream
  • 1 ½2 pounds (700-900 grams) fresh cherries, pits removed and quartered OR two 16-ounce packages frozen cherries, thawed and drained


  1. Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch baking pan and line with parchment paper, allowing the ends of the paper to hang over two opposite edges of the pan. Set aside
  2. Make the Crust and Topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix on low speed until well blended. With the mixer running on low, add the cubed butter a little at a time, beating until the mixture looks dry and crumbly, like wet sand. Set aside 1 ½ cups of the mixture for the topping; refrigerate it while the crust is baking. Press the remaining mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes, until lightly golden brown. Remove from the oven and allow to cool at least 10 minutes before adding the filling
  3. Prepare the Filling: In a large bowl, whisk together the sugar, flour, and salt. Add the eggs and sour cream and whisk until smooth. Gently fold in the cherries, mixing with as few strokes as possible. Pour the filling over the slightly cooled crust. Sprinkle the reserved crumb topping evenly on top of the filling
  4. Bake: Bake in the preheated oven for 45-55 minutes, until the top is golden brown and bubbly. Remove the bars from the oven and allow to cool for at least an hour before cutting into squares. Alternatively, scoop them out with a spoon while they are warm and serve with vanilla ice cream





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