By Kimberlee Ho of

Loaded with a buttery crust on the bottom with some more sprinkled on top and jam-packed with an easy cherry pie filling, these Cherry Pie Bars are your new go-to, easy-as-pie recipe! Make these in place of your usual Thanksgiving or holiday pie recipe for a super easy, delicious treat for your friends and family.

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For the Crust & Topping:

  • 3 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ teaspoon kosher salt
  • 1½ cups (3 sticks) unsalted butter, room temperature, cut into cubes

For the Filling:

  • 2 cups granulated sugar
  • ¾ cup all-purpose flour
  • Pinch of kosher salt
  • 4 large eggs, room temperature
  • 1 cup full-fat sour cream
  • 1½-2 pounds fresh cherries, pits removed and quartered ortwo 16-ounce packages frozen cherries, thawed, and drained


Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch baking pan and line with parchment paper, allowing the ends of the paper to hang over two opposite edges of the pan. Set aside.

Make the Crust and Topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix on lowspeed until well blended. With the mixer running on low, add the cubed butter a little at a time, beating until the mixture looks dry and crumbly, like wet sand. Set aside 1½ cups of the mixture for the topping; refrigerate it while the crust is baking. Press the remaining mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes, until lightly golden brown. Remove from the oven and allow to cool at least 10 minutes before adding the filling.

Prepare the Filling: In a large bowl, whisk together the sugar, flour, and salt. Add the eggs and sour cream and whisk until smooth. Gently fold in the cherries, mixing with as few strokes as possible. Pour the filling over the slightly cooled crust. Sprinkle the reserved crumb topping evenly on top of the filling.

Bake: Bake in the preheated oven for 45-55 minutes, until the top is golden brown and bubbly. Remove the bars from the oven and allow to cool for at least an hour before cutting into squares. Alternatively, scoop them out with a spoon while they are warm and serve with vanilla ice cream.

NOTE: Store cooled bars in an airtight container in the refrigerator for up to 3 days.

Yield: 24 bars

Prep time: 15 minutes

Cook time: 45 minutes

For more recipes, visit or @kickassbaker on Instagram and Pinterest.


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