Cherry Pie Filling – It doesn’t get much easier than this! Grab a can of cherry pie filling from the store. You probably already have the other ingredients on hand.
Crust & Topping – You’ll need butter, sugar, and flour to make both the crust and topping – all in one bowl! The crust gets pressed into the pan and topping gets sprinkled on, so it’s two different textures, but still the same thing. <— Maximum simplicity.
🍒 How To Make Cherry Pie Bars:
Prepare the Crust: Add the flour, butter, and sugar to a mixing bowl and use a pastry cutter or a couple of knives to cut the butter into the flour and sugar until you have coarse crumbs.
Note: You can do this with a food processor too, just make sure you don’t overly mix it. You want coarse crumbs.
Bake the Crust: When you’ve finished preparing the crust ingredients you can go ahead and pour half of it into a baking dish. Press the dough firmly into the bottom of the dish and bake it for about ten minutes. This will form the bottom crust layer of the cherry pie bars.
Add the Filling: When the crust has baked for about ten minutes you can remove it from the oven and open up the can of cherry pie filling. Spread the filling over the top of the baked crust. Finally, sprinkle the remaining half of the crumbly crust mixture evenly over the cherry pie filling.
Bake: All that’s left is to finish up the baking. Add the dish back to the oven and let it bake for about an hour or until the crust has started to turn golden on the edges.
Let these cool completely and you can pick them up with your hands for a portable handheld pie. Orrrrr, scoop some out of the dish warm and top it with vanilla ice cream for more of a cherry pie crumble situation. Either way, this stuff is good.
Skip your usual cherry pie recipe. These are just as good and way simpler!
Storage:
Store these cherry pie bars in a covered dish in the refrigerator for up to 4 days.
Rewarm in the microwave in 10 second bursts if you’d like to serve these warm, but they’re also tasty straight from the fridge!
Variations:
You can swap any can of pie filling for the cherry pie filling in this recipe.
Blackberry, raspberry, blueberry…all delicious pie options!
Ingredients
▢1 1/2 cups all-purpose flour
▢3/4 cup sugar
▢12 tablespoons butter cut into cubes
▢21 ounce can cherry pie filling.
Instructions
Preheat oven to 350 degrees.
Add flour, sugar, and butter to a medium mixing bowl and use a pastry cutter or two knives to cut the butter into the flour and sugar until you have coarse crumbs. Alternately, add the flour, sugar, and butter to the bowl of a food processor and process just until you have coarse crumbs. Do not overmix.
Press half of the dough into the bottom of a 7×11 or 9×9 baking dish. Bake for 10 minutes.
Remove crust from the oven and spread the cherry filling over the top. Sprinkle the remaining crust mixture evenly over the filling.
Return to the oven for 50-60 more minutes or until the crust is starting to turn golden at the edges.
Cool completely before cutting and serving.
Tips & Notes:
You may use any canned pie filling in this recipe. Strawberry, blueberry, etc. all work well.
Store these bars in the fridge, covered, for 3-4 days.
