Cherry Pie Bars With Almond Glaze

Cherry Pie Bars

Cherry pie in the easiest form possible – cherry pie bars! A delicious holiday treat that’s easy to make using canned cherry pie filling.   This is not your typical cherry pie because we’ve combined it with almonds and almond extract to punch up the holiday flavors.  

These cherry pie bars are easier than pie and use the new Signature SELECT Cherry Pie Filling now available at Safeway in the baking department.  The filling is available in original or light.  It has no high fructose corn syrup, unlike other fruit pie fillings on the market. 

It’s on sale now for $1.49 through November 29th. 

The crust is a buttery shortbread crust layered with toasted almonds for a delicious crunch. 

Ingredients

1/2 cup slivered almonds, toasted

1 cup (2 sticks) butter softened

1 1/2 cups sugar

4 eggs, room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups all-purpose flour

1 teaspoon salt

1 or 2 21-oz can(s) Signature SELECT Cherry Pie Filling

1 tablespoon sliced almonds (optional)

Almond Glaze

1 cup confectioners sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon milk

How to Make Cherry Pie Bars

Preheat oven to 350°

Toast the slivered almonds for 6-9 minutes until toasted and fragrant. 

Cream together the butter and sugar.  Add the eggs and mix well.  Mix in the vanilla and almond extract.

Combine the flour,  salt, and toasted almonds into the butter and sugar mixture.  Mix until combined.

Grease a 9×13 pan (I used a glass pyrex dish) with butter.

Spread 3/4 of the batter into the baking dish, using an offset spatula to evenly spread/distribute along the bottom of the dish.  Reserve the remaining 1/4 of batter for the topping. 

Pour the cherry pie filling over the batter, spreading evenly to coat.  If you want extra cherries, you can use 2 cans of filling.

Using a teaspoon, drop the remaining batter over the top of the cherry pie filling spacing it out about an inch apart, then filling in any holes with the remaining batter. 

If desired, sprinkle sliced almonds over the top of the batter and cherry filling. 

Bake at 350° for 35 to 40 minutes until the top is cooked.  It should get slightly golden.

Let it cool for 30 minutes before topping with glaze. 

Combine glaze ingredients and drizzle over the bars either with a spoon or by placing into a zip-top bag and cutting the corner off to drizzle like icing. 

Let it cool completely before serving otherwise it will fall apart when serving. 

Cherry Pie Bars

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Servings: 20 bars

Calories:

Author: Eva Fry

Ingredients

• 1/2 cup slivered almonds toasted
• 1 cup 2 sticks butter softened
• 1 1/2 cups sugar
• 4 eggs room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 or 2 21-oz can s Signature SELECT Cherry Pie Filling
• 1 tablespoon sliced almonds optional

Almond Glaze

• 1 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoons milk

Instructions

• Preheat oven to 350°
• Toast the slivered almonds for 6-9 minutes until toasted and fragrant.
• Cream together the butter and sugar.  Add the eggs and mix well.  Mix in the vanilla and almond extract.
• Combine the flour,  salt, and toasted almonds into the butter and sugar mixture.  Mix until combined.
• Grease a 9x13 pan (I used a glass pyrex dish) with butter.
• Spread 3/4 of the batter into the baking dish, using an offset spatula to evenly spread/distribute along the bottom of the dish.  Reserve the remaining 1/4 batter for the topping.
• Pour the cherry pie filling over the batter, spreading evenly to coat.  If you want extra cherries, you can use 2 cans of filling.
• Using a teaspoon, drop the remaining batter over the top of the cherry pie filling spacing it out about an inch apart, then filling in any holes with the remaining batter.
• If desired, sprinkle sliced almonds over the top of the batter and cherry filling.
• Bake at 350° for 35 to 40 minutes until the top is cooked.  It should get slightly golden.
• Let it cool for 30 minutes before topping with glaze.
• Combine glaze ingredients and drizzle over the bars either with a spoon or by placing into a zip-top bag and cutting the corner off to drizzle like icing.
• Let it cool completely before serving otherwise it will fall apart when serving.

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