You don’t want to miss out on these Cherry Pie Bars! They are so dreamy. Cherry pie filling is baked between a shortbread crust and crumble until bubbly and perfect then they’re topped with a simple almond glaze. These are to die for!
I have had this dessert on my mind for quite some time now. I made them before but didn’t like how they turned out so I took a break and re-thought the recipe.
Until now. They’re ready to go and here they are!
I love almond…you probably know that. I also think that almond and cherries go so well together so I wanted these cherry pie bar to resemble a pie but also taste like almond. I put almond in the shortbread dough and it’s also in the glaze on top.
So this is a funny story. I sent my husband to the store to get more cherry pie filling and he came back with cherry cake a pastry filling.
I ran with it and I actually like the flavor and texture more than cherry pie filling.
So what’ the difference? The pastry filling doesn’t have cherries in it…it’s more of a jam or jelly I guess? It also has a slightly different flavor that I think pairs better with the almond.
With that said…you could use either! They both will taste great!
These are so gorgeous on a plate. These would make a great holiday dessert because of the red cherry filling and the white glaze. So pretty!
Don’t forget to pin this recipe!
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅓ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ¼ cup sliced almond
- 1, 12-14 ounce can cherry pie filling (you can use the one with the cherries or the just the filling)
- 1 cup powdered sugar
- 1 tablespoon + 1 teaspoon water
- ¼ teaspoon pure almond extract
- Preheat oven to 375 degrees and line an 8x8 pan with parchment paper; set aside.
- In a stand-alone mixer fitted with a paddle attachment cream together the butter, granulated sugar and brown sugar until fluffy, about 2 minutes.
- Next, add vanilla and almond extracts and cream until incorporated, scraping down sides of bowl as necessary.
- Lastly, add the flour and salt and mix on low-speed until combined. You may need to use a spatula to stir the last bit together.
- Press about ¾ of the dough into the bottom of the prepared pan and bake for 20 minutes.
- While the crust is baking, stir ¼ cup sliced almond to the rest of the dough and place in refrigerator to chill.
- Once the crust is done baking, remove pan and spread cherry pie filling evenly all over the crust then crumble the rest of the dough on top.
- Reduce oven to 350 degrees and bake an additional 25-30 minutes until the top is slightly golden.
- Let cool then drizzle then glaze the bars.
- TO make the glaze, whisk all the ingredients together in a bowl.