Cherry Pie Bars

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How about indulging in a heavenly treat with this simple cherry pie? Picture a buttery shortbread crust, topped with cherry pie filling and store-bought pie dough, all crowned with a scoop of vanilla ice cream. Tempting, isn’t it?

Cherry Pie Bars

Course Dessert
Servings 12


For the crust:

  • 2 ¼ cups all-purpose flour
  • ¾ cup cold butter salted is my preference, but unsalted works too
  • cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp salt

Additional ingredients:

  • 2 cans 21 oz each cherry pie filling
  • Store-bought pie dough


For the crust:

  • Preheat the oven to 350°F and prepare a 9×13-inch metal baking pan by greasing and lining it with parchment paper.
  • Combine all the shortbread crust ingredients in a large food processor. Pulse until the mixture resembles wet sand (about 30 seconds).
  • Pour the crust into the prepared pan, press it down evenly (a glass works well for this), and use a fork to poke holes. Bake for 15 minutes.

For assembly:

  • Pour the cherry filling into the pan.
  • Use store-bought pie sheets; cut strips of varying thickness to fit length and width-wise across the pan.
  • Create a basket weave pattern on top of the cherry pie filling.
  • Bake for 30 minutes or until the pie crust turns golden brown.
  • Allow it to chill for at least 20 minutes before cutting. Serve each slice with a generous scoop of vanilla ice cream, and savor the deliciousness!

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