Easy Cherry Pie Bars
These amazing Cherry Pie Bars are made with a buttery shortbread crust, sweet/tart cherry pie filling, topped with shortbread crumbles and a sweet almond glaze!
Servings: 12 servings
- 3 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1 1/2 cups cold unsalted butter cut into small cubes
- 2 cans (21 oz each) cherry pie filling
- 3/4 cup chopped pecans
Sweet almond glaze
- 1 cup powdered sugar
- 1 - 2 Tbsp whole milk half and half or heavy cream can be substituted
- 1/4 tsp almond extract
Preheat oven to 350 F degrees.
Lightly spray a 9x13" pan with cooking spray, then line the bottom and sides of the pan with aluminum foil or parchment paper, letting 2-3” overhang. Lightly spray the foil or paper with cooking spray as well.
Add flour, granulated sugar and salt to food processor and pulse until combined. Add butter cubes and pulse until mixture is crumbly. Reserve 1 cup of crust mixture for later.
**This can also be done in a mixing bowl with a pastry cutter, or two forks/knives moved in a criss-cross motion.**
Add remaining 2 cups of the crust mixture to prepared pan and press into an even layer.
Bake until lightly browned, about 25-30 minutes.
Cool and glaze
Leaving the bars in the pan, cool completely on a wire rack.
Lifting the foil or parchment paper overhang, lift the bars out of the pan.
In a small mixing bowl, combine powdered sugar, milk, and almond extract. Whisk until completely smooth, then drizzle over bars.
Slice into 12 squares and serve.
- I usually slice these into 12 bars/squares, but feel free to cut them into however many pieces you'd like.
Calories: 463kcal | Carbohydrates: 47g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 103mg | Potassium: 75mg | Fiber: 1g | Sugar: 23g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg