Cherry Pie Bars

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Cherry Pie Bars

These thick, chewy bars are the midpoint between a blondie and a cherry pie. They can be easily made with fresh or frozen cherries. If using frozen cherries, be sure to thaw the cherries and drain excess liquid to prevent the bars from being gloopy.
  • Prep: 30 min
  • Cook: 1 hour 15 min
  • Total: 1 hour 45 min
  • Yields 32 bars
Cherry Pie Bars

Carbohydrate Counts

Carbs-per-gram ratio: 0.4253

Serving Size 86g (about 36g carbs)

Carb calculations Weight Carbs
Cherries 814g (140g)
All purpose flour 372g (276g)
Sugar 288g (288g)
Sugar 384g (384g)
All purpose flour 93g (69g)
Sour cream 240g (8g)
Net Weight 2739g (1165g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 814g / 32 ounces cherries
  • If using fresh cherries, rinse and pit cherries. if using frozen cherries, thaw them and drain excess liquid. Set aside.
  • Crust and Topping
  • 1 tablespoon butter
  • Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper so that the paper hangs over the sides of the pan.
  • 372g / 3 cup all-purpose flour
  • 288g / 1 ½ cup sugar
  • ¼ teaspoon fine sea salt
  • In a large bowl, combine flour, sugar, and sea salt with an electric hand mixer on low until well blended.
  • 1 ½ cups butter (3 sticks), cut into cubes
  • With mixer running on low speed, add butter a few cubes at a time, blended as you go. Increase speed to high once added and blend until the mixture is crumbly and no larger than peas.
  • Using a measuring, reserve 1 ½ cup of the mixture and place in the fridge to use as a crumb topping later.
  • Take remaining mixture and spread in prepared pan, pressing down with a spatula to form an even, firm crust.
  • Bake at 350°F until light golden brown, about 12 to 15 minutes. Remove baking sheet from oven and let crust cool before adding fruit topping.
  • Cherry Filling
  • 384g / 2 cup sugar
  • 93g / ¾ cup all-purpose flour
  • pinch of fine sea salt
  • While the crust bakes, in a large bowl, whisk together sugar, flour, and sea salt.
  • 4 large eggs
  • 240g / 1 cup sour cream
  • Add eggs and sour cream, whisking until smooth.
  • reserved cherries
  • Add reserved cherries and gently fold into mixture.
  • Once crust has baked and cooled, pour filling on top of crust and spread out.
  • reserved crumb topping
  • Remove reserved crumb topping from fridge and evenly sprinkle over cherry filling.
  • Bake at 350°F until top is golden brown and fruit mixture is bubbling, about 50 to 55 minutes.
  • Remove from oven and let cool completely before removing from pan and cutting into bars, about 3 hours.
  • Leftover bars will keep in an airtight container in the refrigerator for up to 3 days.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/cherry-pie-bars/). Adapted from Day, Cheryl. Back in the Day Cafe Cookbook. (Workman Publishing, New York).

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