Cherry pie bars layer a thick homemade cherry filling between a crisp bottom crust and a woven lattice top. Frozen sweet cherries make the fruit easy to keep on hand, while refrigerated pie crust keeps the shaping manageable. Egg wash and turbinado sugar give the lattice a glossy, crunchy finish.
Three cooling points make the bars successful: the filling must cool before assembly, the woven lattice firms in the freezer before transfer, and the baked pan must cool completely before slicing. That patience keeps the bottom crust crisp, the pattern intact, and the nine portions neat.
Ingredients for Cherry Pie Bars
The filling uses 2 1/2 cups frozen sweet red cherries and 2 tablespoons granulated sugar. A slurry made from 1 tablespoon cornstarch and 1 tablespoon water thickens the fruit into a jam-like layer that stays inside the bars after cutting.
For the crust and finish, use one 14.1-ounce box containing two refrigerated pie-crust sheets, one large egg, a little water for the egg wash, and turbinado sugar. Line an 8-by-8-inch baking dish with parchment, leaving enough overhang to lift the cooled slab from the pan.
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How to Make Cherry Pie Bars
- Prepare the oven and pan. Heat the oven to 375°F and line an 8-inch square baking dish with parchment.
- Cook the cherries. Combine frozen cherries and granulated sugar in a saucepan over medium heat. Cook for 15 to 20 minutes, stirring and lightly mashing, until bubbling.
- Thicken and cool. Mix cornstarch with water, stir it into the cherries, and cook until jam-like. Remove from heat and cool completely.
- Prebake the base. Press one crust evenly into the lined pan and bake for 15 to 20 minutes, until the edges are golden.
- Weave the lattice. Roll the second crust into about a 9-inch square, cut 1/2-inch strips, weave them on parchment, and freeze until firm.
- Assemble. Spread cooled filling over the baked base and place the firm lattice on top.
- Finish and bake. Brush with egg wash, sprinkle with turbinado sugar, and bake 25 to 30 minutes until golden.
- Cool and slice. Let the bars cool completely before lifting and cutting into nine portions.
For storage details after serving, the USDA leftovers and food safety guidance.
Cook the Cherry Filling Until Jammy
Place the frozen cherries and sugar in a medium saucepan without thawing first. As the fruit warms, it releases enough juice to begin the sauce. Stir regularly and press some cherries with a spoon, leaving others in larger pieces for texture.
After 15 to 20 minutes, the mixture should bubble and look slightly reduced. Stir the cornstarch and water together in a separate cup until completely smooth, then pour the slurry into the moving fruit. Continue cooking until the liquid turns glossy and thick enough to leave a brief trail behind the spoon.
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Cool the Filling Completely
Transfer the cooked filling to a shallow heat-safe bowl so it cools faster. Stir it occasionally to release steam. Do not spread hot filling over the prebaked crust, because trapped steam softens the pastry and makes the bottom difficult to lift.
The filling is ready when it feels cool and holds a soft mound on a spoon. If made ahead, cover and refrigerate it, then stir before assembly. Avoid adding extra liquid; the final layer must stay thick enough to support the lattice.
Prebake the Bottom Crust
Fit parchment into the pan with an overhang on two opposite sides. Press the first pie crust across the bottom in an even thickness and trim or fold any excess so the edges are tidy. Prick obvious air pockets lightly with a fork if the crust tends to puff.
Bake at 375°F for 15 to 20 minutes, until the surface looks dry and the edges are lightly golden. The crust returns to the oven after filling, so it does not need a deep color. Let it cool while the lattice is prepared.
Weave a Lattice on Parchment
Roll the second crust into a square slightly larger than the pan and cut strips about 1/2 inch wide with a sharp knife or pastry wheel. Lay half the strips parallel, then fold alternating strips back while placing one cross strip. Return them, fold the opposite set, and repeat.
Building the lattice on parchment keeps it flat and movable. Once woven, slide it onto a tray and freeze just until firm. It should be stiff enough to lift as one piece but not so frozen that it cracks when adjusted over the filling.
Transfer and Finish the Lattice
Spread the cooled filling evenly over the prebaked base, reaching the corners without disturbing the crust. Lift the firm lattice using its parchment for support, invert or slide it over the fruit, and position it before it softens. Trim overhanging strips to fit the pan.
Beat the egg with a small amount of water and brush a thin coat over the lattice. Avoid letting egg wash pool in the cherry openings. Sprinkle turbinado sugar evenly; its large crystals remain distinct and give the baked top a delicate crunch.
Bake Until Deeply Golden
Return the assembled pan to the 375°F oven for 25 to 30 minutes. Look for an evenly golden lattice and bubbling cherry filling in several openings. Rotate the pan near the end if one side browns more quickly.
If the pastry edges darken before the center, shield only those areas loosely with foil. Do not remove the bars while the filling is actively bubbling. Place the whole pan on a rack and leave it undisturbed until cool.
Cut Clean Square Bars
Complete cooling is essential because cornstarch-thickened fruit firms as its temperature drops. Use the parchment handles to lift the slab onto a board, then peel the paper away from the sides. A long sharp knife produces straighter cuts than a small serrated blade.
Wipe the knife after each pass to keep red filling off the golden crust. Cut the square into three equal rows, rotate, and make three more cuts for nine bars. For very crisp edges, chill the slab briefly before slicing, then bring portions closer to room temperature for serving.
Storage and Freezing
Store cooled bars in a covered container at room temperature for up to two days when the room is cool, or refrigerate for up to five days. Separate stacked layers with parchment so the lattice does not stick or flake onto neighboring pieces.
For longer storage, freeze the bars in a single layer until firm, then wrap individually and place in a freezer container for up to two months. Thaw overnight in the refrigerator. A few minutes in a low oven can refresh the crust, but cool the bars again before handling if the filling softens.
Troubleshooting
- Bottom crust is soggy: Cool both the filling and prebaked crust before assembly.
- Filling runs after cutting: Cook it until jam-like and allow the baked pan to cool completely.
- Lattice falls apart: Weave it on parchment and freeze until firm before moving.
- Top lacks color: Apply an even, thin egg wash before baking.
- Edges brown too soon: Cover only the darkening border loosely with foil.
Conclusion
Cook frozen cherries and sugar for 15 to 20 minutes, thicken with a cornstarch slurry, and cool fully. Prebake one crust, weave and chill the second into a lattice, then assemble with egg wash and turbinado sugar. Bake at 375°F for 25 to 30 minutes and cool before slicing.
Frequently Asked Questions
- → Why must cherry filling cool before assembly?
Hot filling releases steam that can soften the prebaked crust and make the bars difficult to lift cleanly.
- → How do I transfer a pie-crust lattice without breaking it?
Weave it on parchment and freeze it until firm enough to move as one piece.
- → Can cherry pie bars be frozen?
Yes. Wrap cooled bars individually and freeze for up to two months, then thaw overnight in the refrigerator.
- → When are cherry pie bars ready to slice?
Wait until the pan is completely cool so the cornstarch-thickened filling can set firmly.