Cherry Pie Bars! Tasty AND Pretty!

 

I’m in love with this recipe for so many reasons. First, nearly all the ingredients are pantry staples in my kitchen which means I can whip them up at a moment’s notice. Second, they are easy as can be to make. Third, they are oh, so pretty. And, fourth, and most importantly – they are SO good!

These look amazing! I love that it uses canned pie filling so it can be made any time during the year and is also super quick and convenient.

 

I’ve been making these for thirty years and they are always a crowd favorite. The great thing I discovered is that any kind of pie filling can be used (for some I leave off the almonds as the glaze is enough). My husband’s favorite is blackberry, but I have people request blueberry, strawberry, and apple as well. Peach is good, and I even tried lemon once–it was not as well et and required a fork to eat it with, so I stuck with lemon bars for that one!

I make these for Holidays and they are delicious! ,I made them for a friend this fall and I used apple pie filling and maple flavoring instead of almond. They were so good!

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Just made these for our post-Valentine’s Day snow day and my husband has eaten half the pan. Sooooo good! The dough was so sticky it made me nervous, but with your tips I made it work. Thanks for the recipe, I’ll be making these again!

 

Ingredients

for the bars:
1 cup butter (2 sticks) softened
2 cups sugar
1 teaspoon salt
4 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
2 21 oz cans cherry pie filling
For the glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3 tablespoons milk

Instructions

Preheat oven to 350°.
In a large bowl, cream butter, sugar and salt until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling.
Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown.
Cool completely in pan on a wire rack.
In a small bowl, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over top.

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