This simple dessert is not only easy to make it also packs a lot of flavour. With a simple crust topped with cherry pie filling, these dessert bars are perfect to satisfy a sweet craving.
These easy cherry pie squares have become a family favourite. When we make a batch, it doesn’t last more than 24 hours.
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Looking for another recipe for using pie filling? Try these Easy Cherry Turnovers.
Tips For Making This Recipe
This recipe is easy to make, and these tips help you get the best results.
The butter should be cold and cut into small pieces. This helps to combine the butter into the flour mixture.
Using your hands is the best way to mix the butter into the flour mixture to get the crumbly dough that is needed for the crust.
When lining the pan with parchment paper, leave about an inch hanging on both ends to help remove the bars from the pan easily.
Allow the squares to cool completely before adding the glaze. If the squares are hot, the glaze will melt when it is added on top.
Serving and Storing Cherry Pie Squares
Once the squares are cooled, remove them from the pan before adding the drizzle. Then cut the dessert into squares. We usually cut it into 12 pieces, but if you’re serving it for a crowd, they can be cut into 16 or 24 smaller pieces.
Store Cherry Pie Squares in an air-tight container in the fridge for up to three days.
These bars can also be stored in the freezer for up to three months and thawed in the fridge overnight.
This desert is one we love to serve after a savoury backyard BBQ. We would love to hear how you served this dessert. Leave a comment or tag us in your Instagram photos.
Cherry Pie Squares
Ingredients
- 3 cups all-purpose flour
- 1 cup white sugar
- 1 Tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1 cup cold butter, cut into small pieces
- 1 egg
- ½ tsp almond extract
- 1 can cherry pie filling, 540 ml
Glaze
- 1 cup powdered sugar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2-3 Tbsp milk
Instructions
- Preheat oven to 350℉.
- Grease and line a 13"x9" inch cake pan.
- In a large bowl, whisk together flour, sugar, cornstarch, baking soda, and salt.
- Cut the butter into the flour mixture until it forms crumbly pieces.
- Mix in the egg and almond extract until just combined.
- Press about ¾ of the dough into the prepared pan, pressing firmly.
- Bake in preheated oven for 10 minutes.
- Remove from oven and spread cherry pie filling evenly over the crust.
- Sprinkle remaining crust mixture over the cherry pie filling.
- Bake for 20-25 minutes, until golden on top and cherries are bubbling.
- Allow to cool in the pan.
- Once cooled, remove from pan and drizzle the glaze over the top.
- Cut into squares for serving.
Glaze
- Whisk all ingredients together, starting with 2 tablespoons of the milk, and adding another tablespoon if necessary to make it thin enough to drizzle.
