4a. If using canned cherry pie filling
Transfer the filling to a bowl and stir in 1–2 tsp cornstarch (to thicken slightly if the filling seems loose) and the lemon juice + vanilla. If canned filling is already thick, you can use it as-is.
5. Assemble the bars
Spread the cooled cherry filling evenly over the par-baked crust, leaving a tiny border if you like. Crumble the reserved crumb mixture over the top, pressing lightly so some crumbs adhere but the topping remains crumbly. Sprinkle coarse sugar over the top if desired.
6. Bake until golden
Bake at 350°F (175°C) for 20–25 minutes, or until the topping is golden and the filling is bubbling gently. If the topping browns too quickly, tent loosely with foil midway.
7. Cool completely (very important!)
Remove from oven and place on a wire rack. Cool completely in the pan (at least 2 hours) — chilling in the fridge for 1 hour after the pan reaches room temperature speeds cutting and creates cleaner slices. Warm filling will run and make sloppy bars, so patience here pays off.
8. Slice and (optional) glaze
Lift bars from the pan using the parchment overhang. Trim edges if desired for tidy squares. For a pretty birthday touch, whisk powdered sugar with a teaspoon of milk or lemon juice until drizzly, then zigzag over cooled bars. Cut into 24 squares.
Presentation & birthday ideas
- Arrange on a tiered platter with fresh cherries and mint leaves for color.
- Top each bar with a small dollop of whipped cream or a swirl of stabilized whipped cream (keeps well for a party).
- For a birthday, sprinkle edible glitter, multicolor nonpareils, or tiny sugar confetti over the glaze.
Variations & swaps
- Almond Cherry Bars: Add ½ tsp almond extract to the dough and topping, and sprinkle sliced almonds on top before baking.
- Mixed Berry: Substitute cherries with a mix of berries (blueberries, raspberries) and increase cornstarch to 4 Tbsp for extra thickening.
- Oat Streusel Top: Replace 1 cup flour in the topping with 1 cup rolled oats for chew and texture.
- Gluten Free: Use a 1:1 gluten-free flour blend and check for slightly drier dough — add 1–2 tsp cold water if needed.
Troubleshooting & tips
- Soggy bottom: Par-baking the crust and allowing the filling to cool before adding prevents sogginess.
- Runny filling: Make sure the filling simmers until glossy and thick. If still loose after baking, slice and chill to let it set.
- Crumb falling apart: Press the topping lightly and don’t over-mix the crumb dough. Chill for clean cuts.
- Too sweet: Use tart cherries (or reduce sugar by 2–4 Tbsp) and add lemon zest to brighten.
Storage
- Room temp: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps 5–7 days in an airtight container. Bring to room temp before serving for best flavor.
- Freezing: Freeze in single layers separated by parchment for up to 3 months. Thaw in the fridge overnight and bring to room temp before serving.
Make-ahead for a party
Bake a day ahead and glaze/finish the bars on the day of the party. Chilled bars slice cleaner and are easier to transport.
These cherry pie bars are reliably popular: they’re colorful, portable, and deliver the best parts of a pie without the fork-and-plate fuss. Perfect for birthdays where you want something homemade that can feed a crowd — and bonus: everyone will ask for the recipe. Want a printable recipe card or a version scaled for a smaller pan? I can make one for you. 🎉🍒
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