Cherry Pie Bars

These are true cherry pie bars! With a pie crust base and lattice top, they are filled with homemade cherry pie filling and baked into bars. Perfect for when you’re craving cherry pie, but in half the time!

As a former pastry chef, I have really leaned into transforming time-consuming bakes into short and sweet ones that still hit all of the same flavors (like my cherry cheesecake cupcakes!).

These cherry pie bars capture all of the flavors of a classic cherry pie but are much easier to make and serve. With a buttery, flaky pie crust and sweet cherry filling, these bars offer the same deliciousness without the fuss of a full pie!

But if you’re still craving a whole pie, try my strawberry peach pie instead!

Tips for the Best Pie Crust

Use a kitchen scale. Baking with a scale is my #1 baking tip! If you don’t have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.

Use cold ingredients. Ensure all your pie crust ingredients, especially the butter, are cold. This helps create a flakier crust. You can even chill your mixing bowl!

Chill the dough. After making the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making it easier to roll out.

Pre-bake the crust. Bake the bottom crust until golden brown first. This will prevent the dough from being raw since it doesn’t need long to bake once the filling is added.

Freeze the lattice. Once assembled, the lattice top will be very hard to move. Freezing it will make it super firm, so you can easily place it on top of the cherry filling.

Cool before cutting. Allow the cherry pie bars to cool completely before cutting. This helps the filling set and makes for cleaner slices!

Ingredient Notes and Substitutions

Cherries: For convenience and ease, I love using frozen cherries! Feel free to substitute them with fresh cherries (don’t forget to remove the pits) or canned cherries. For a sweet filling, use sweet red cherries. If you prefer a more tart flavor, use sour cherries or half and half!

Vanilla paste: This is my secret ingredient to the most flavorful bakery-style pie crust! While you can still use regular vanilla extract, I found that the paste gives the dough a more intense and richer vanilla flavor.

Vodka (optional): Adding vodka to your pie dough helps create a flakier crust because the alcohol inhibits gluten formation. It also evaporates during baking, resulting in a tender and flaky crust. You can substitute it with white vinegar or leave it out completely.

Recipe Instructions

Step 1: Mix the butter into the dry ingredients. I always freeze two butter sticks the night before, then use a food processor with the grater attachment or grate them by hand into the mixing bowl with the dry ingredients. Then, it’s just a quick mix until the butter is coated in flour. (Image 1 below)

Step 2: Mix in the ice water. It’s crucial to use ice water to keep the butter chunks cold and prevent them from melting. Stream the water into the mixing bowl until the dough starts to clump together. Don’t add too much; the dough should feel soft, hydrated, and never sticky. (Image 2 below)

Step 3: Chill the pie dough. Press half of the pie dough evenly into the 8×8 baking pan. Then, wrap the other half in plastic wrap and use a rolling pin to roll it into a flat slab. Chill both in the fridge for 30 minutes. (Image 3 above)

Step 4: Make the cherry pie filling. Cook the cherries, sugar, and lemon juice, mashing occasionally until the cherries have released their juices and are bubbling. Stir in the cornstarch slurry, cook a few minutes longer until thickened, then set aside. (Image 4 above)

Step 5: Assemble the lattice top. Roll the pie dough slab into a 9×9″ square. Use a pizza cutter, a fluted cutter, or a knife to cut it into 1/2″ strips. Place 8 strips down first, then weave another 8 strips together into the lattice. Freeze until ready to use. (Image 5 below)

Step 6: Bake the bottom crust. Once chilled, bake the pan of pie crust until the top and edges are golden brown. (Image 6 above)

Step 7: Assemble the bars. Evenly spread the cherry filling on top of the baked crust. Then, transfer the lattice on top. (Image 7 above)

Step 8: Bake! Brush the top of the lattice with egg wash and sprinkle with turbinado sugar. Bake until the top crust is golden brown, then let cool for at least 2-3 hours before slicing. (Image 8 above)

Storage, Freezing, and Make Ahead

Storage: Any leftover squares should be kept in an airtight container at room temperature or in the fridge for 3-4 days.

Freezing: You can freeze them in an airtight container or freezer bag for up to one month!

Make ahead: The pie dough can be made ahead of time and kept in the fridge for up to 5 days. You can also make the cherry filling up to a week in advance and keep it in the fridge.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!