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Cherry Pie Bars
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We love pie, but summer makes us lazy. That’s why this one pan pie is perfect. You can make it in a snap and it’s really easy to tote to your campsite or summer barbecue. Plus it’s ridiculously delicious, especially if you use local Door County cherries.


1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
1 34-ounce jar Weinke’s Cherry Pie Filling
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

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Cherry Pie Bars
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 350 degrees.
2. Cream together butter and sugar. Add eggs and beat well, then add almond and vanilla extracts.
3. In a separate bowl, whisk together flour and salt. Add to the creamed mixture. Mix until combined.
4. Grease a 9 x 13 baking pan. Spread about 3 cups of batter in the bottom of the pan. Note: it will be sticky so using a silicone spatula, or your fingers, works best. You can lightly wet your fingers if it’s too sticky. Then spread pie filling. Drop spoonfuls of the remaining batter on top of pie filling.
5. Bake for 35-45 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bar.

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